Parsnip pie with turkey recipe

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serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 30 min
Cooking: 45 min

Nutrition per portion

RDA
Calories 820 kCal 41%
Fat 37g 53%
  -  Saturates 15g 75%
Carbohydrates 55g 41%
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  • Celebrate one of the best side dishes of Christmas and let the parsnips take centre stage in this pie.

    This delicious parsnip pie is one of our favourite ways to use up festive leftovers. With salty pancetta, creamy leeks and sweet, earthy parsnips alongside the last of your roast turkey, it’s a midwinter treat. Perfect on a cold day. You don’t actually need to have leftover turkey to create it, either. Simple roast a couple of turkey breast steaks in the oven first, and you can have it at any time of year. Riesling is a great wine for cooking as the heat brings out more of the delicate fruity aromas, but any dry white wine will work here.

    Ingredients

    • 100g diced pancetta or lardons
    • 1 large leek, finely sliced
    • ½ savoy cabbage, shredded
    • 1tbsp cornflour
    • 1tbsp dijon mustard with herbs
    • 200ml dry Riesling
    • 200g button mushrooms, halved
    • 3 parsnips, peeled and chopped into chunks
    • 400g cooked turkey, cut into bite-sized pieces
    • 1 sheet ready-rolled puff pastry
    • 1 egg beaten, optional

    Method

    • Start by cutting a disk of pastry the size of 20cm ovenproof casserole dish, then put the cut pastry back into the fridge. You could use the leftovers to cut out shapes to decorate the top of the pie. Heat the oven to 190ºC/375ºF/Gas 5.

    • In the casserole dish cook the pancetta until golden. Remove the meat but leave the fat in the pan, add the leek. Sweat with the lid on, over a low heat for about 10 mins, stirring occasionally, until softened. Mix in the cabbage and cornflour, return the lid and sweat for 5 mins. Remove the lid and cook for 5 more mins. Add the mustard followed by the wine and season. Scrape the brown bits from the base pan and quietly simmer for 10 mins.

    • Mix in the remaining veg and turkey and season and return the pancetta. Cover with the pastry and make a small incision in the centre. If using, lay over the cut-out pastry shapes and brush the top with the beaten egg. Bake in the oven for 45 mins – 1 hr until the pastry is golden. Cool for 10 mins before serving.

    Top tip for parsnip pie with turkey:

    • Brushing the pastry with the egg will give the crust a golden gloss, but is not essential, so don't worry if you don't have one spare. You could brush over a teaspoon of full fat milk instead, or leave it unglazed.
    • If you like utilise the pastry offcuts to create a pretty pattern on your pie.

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