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very easy
Prep Time
30 mins
Total Time
45 mins
6 to 8


Preheat oven to 200°C (400°F).


Shortcrust pastry (homemade or store-bought) (Yields 2 crusts of approximately 9 inches (23 cm) each)
2 ¼ cups
560 ml
pinch of salt
3/4 cup
butter, cold and diced
180 ml
1/3 cup
ice water
80 ml
1/3 cup
80 ml
onion, minced
stalks celery, finely chopped
carrots, diced
1/4 cup
60 ml
2 cups
500 ml
3 cups
cooked turkey, diced
750 ml
1/4 cup
parsley, chopped
60 ml
2 tbsp.
dill, chopped
30 ml
2 tbsp.
chives, chopped
30 ml
Salt and pepper, to taste
Egg wash
egg yolk
1 tbsp.
15 ml


Step 1
Shortcrust pastry: In a bowl, combine the flour and salt. Add the butter and mix with your hands until crumbly texture is obtained. Add the water and mix until dough forms a ball. Do not overwork the crust. On a floured surface, roll out the crust and then use it to line a 23 cm (9 inch) pie plate.*
Step 2
Filling: In a saucepan, melt the butter and add the vegetables. Cook over medium heat until tender. Add the flour and stir together. Add the milk and continue to cook while whisking. Continue to cook until sauce thickens. Season with salt and pepper, then add the turkey. Let cool.
Step 3
Pour the filling into the crust. Cover with the second crust. Seal the edges with a fork and make incisions in the centre.
Step 4
Egg wash: In a small bowl, whisk together the egg yolk and water. Brush mixture over the top of the crust.
Step 5
Cook in the oven approximately 45 minutes, or until crust is golden.

Note: You can easily double the recipe and freeze your pies for later use. You can also make individual pies. This recipe yields approximately 4 individual pies.