Boxing Day Pie

This recipe serves 4 at 7pp/approx.400kcal per portion.


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YOU WILL NEED : (Serves 4)



4 sheets filo pastry

(I used this brand which works out to 3pp/120kcal per sheet. Please check if using a different brand)


300g cooked turkey

(Chicken or Quorn roast chicken style slices work well too)


4 teaspoons cranberry sauce

(I make my own 0pp one using fresh cranberries, sweetener and a little water)


Left over roasted vegetables

(Any combination of onions, butternut squash, peppers, tomatoes etc)



200g pot of WeightWatchers creme fraiche

300g mushrooms

1 teaspoon Worcestershire sauce

black pepper to taste

2 teaspoons cornflour


Fresh basil


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Start by making the creamy mushroom sauce so that it can cool down completely before being added to the pie.

Slice the mushrooms and fry in a little low fat cooking spray until soft. Add the Worcestershire sauce and black pepper.


Add the creme fraiche and cornflour to the cooked mushrooms. Stir thoroughly and heat through until the sauce thickens. Transfer to a cold bowl to cool quickly.


When you are ready to assemble your pie, have all your cold ingredients handy.


If making individual pies, cut each sheet of filo pastry into 4. Otherwise, use 1 sheet per layer of pie in a regular flan dish.


Mist the flan dish with low fat cooking spray, then add the first piece of filo pastry. Add sliced turkey or chicken.

Dot with cranberry sauce.


Place the second piece of filo pastry on top of the meat, then add some roasted vegetables. Reserve 4 strips of roasted red pepper for garnishing.

 Leave the pastry hanging out at the sides at this stage.


Add a third piece of filo pastry, then 1/4 of the creamy mushroom mixture to each pie.


Pop the final piece of pastry on the top, then gather up all the pastry hanging out over the edges into a random frilly shape. Don't squash it flat, allow it to stick up.

Mist with low fat cooking spray.


Bake for 20-25 minutes at 180C/350F/Gas4 until the pastry is crisp and golden and the pie contents are piping hot.

Garnish by making a little red pepper rose on the top with a sprig of fresh basil.

Serve with a crisp green salad.


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