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Turkey and bacon filo pie

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Ingredients

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1 tsp olive oil
3 rashers smoked bacon, cut into small chunks
4 spring onions, finely sliced
2 tbsp melted butter, plus extra for brushing
2 garlic cloves, crushed
1/2 tsp dried thyme
1 dried bay leaf
2 heaped tbsp plain flour, plus extra for dusting
Pinch of nutmeg
250ml semi-skimmed milk, warmed
200ml hot stock, made up with 1 turkey or 1/2 a yeast-free stock cube
450g leftover cooked turkey, cut into bite-sized chunks
1 tbsp cranberry sauce
Small handful of flat-leaf parsley, leaves only, finely chopped
4 sheets filo pastry

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Turkey and bacon filo pie

Make the most of your leftovers from Christmas or Thanksgiving with this comforting turkey pie, topped with shop-bought filo pastry. It's a proper crowd pleaser, super easy, and the filling can be made a day in advance, too.

Features:
    Cuisine:
    • 40 Mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    1. Heat the olive oil in a non-stick frying pan over a medium-high heat and stir-fry the bacon for 3-4 minutes until crisp and the fat has rendered out. Remove with a slotted spoon and set aside.

    2. In the residual oil, add the spring onions and stir-fry for 2-3 minutes until softened and starting to colour. Add the butter, garlic, thyme and bay leaf to the pan and continue to cook until the butter is foaming and the garlic is sizzling. Turn the heat down slightly and stir in the flour and nutmeg. Continue to cook for 2 minutes to remove the raw taste of the flour.

    3. Gradually whisk in the stock, followed by the milk, and continue to cook over a medium heat until the sauce has thickened and coats the back of a spoon; about 5 minutes.

    4. Take the pan off the heat and add the bacon back to the pan with the turkey chunks, cranberry sauce and parsley leaves. Stir well to combine and season to taste.

    5. Discard the bay leaf and transfer the mixture to a deep ovenproof dish.

    6. Cut each filo sheet in half, then scrunch up and cover the pie completely, glazing each sheet as you go with melted butter. Bake in a preheated oven at 180C for 20-25 minutes until golden and piping hot.

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