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Courtney Roulston's curried turkey freeform pie

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After a way to use up your Christmas leftovers? Cook up a storm and try Courtney Roulston’s turkey pie. It’s bursting with herbs and delicious flavour.

  • Serves6
  • Cook time45 minutes
  • Prep time20 minutes, + cooling time
A freeform turkey pie with cucumber and lemon


  • 2 tbs extra virgin olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 300g button mushrooms, sliced
  • 2 tsp curry powder
  • 2 tbs plain flour
  • 3/4 cup (185ml) chicken stock
  • 3/4 cup (185ml) coconut milk
  • 500g leftover turkey meat, shredded
  • 2 sheets Coles Shortcrust Pastry, just thawed, or 3 sheets Coles Puff Pastry, just thawed
  • 1 egg, lightly whisked
  • 1 bunch flat-leaf parsley, leaves picked
  • 2 Lebanese cucumbers, sliced
  • 1/2 bunch dill, chopped
  • 1 lemon, cut into wedges
  • Pinch of sea salt flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C (or 200°C fan-forced). Line a baking tray with baking paper.
  2. Step 2

    Heat half the oil in a large non-stick frying pan over a medium heat. Add the onion and cook, stirring, for 2 mins or until just soft. Add the garlic, mushrooms and a pinch of sea salt and cook, stirring, for 3-4 mins or until mushrooms soften. Sprinkle in the curry powder and cook for 1 min or until fragrant. Add the flour and cook, stirring, for 2-3 mins. Pour in the stock and coconut milk and stir until smooth. Gently simmer for 3-4 mins or until the sauce is thick and rich. Remove from heat and stir in the turkey meat. Transfer to a heatproof bowl. Place the turkey mixture in the fridge to cool completely.
  3. Step 3

    Place 1 sheet of pastry on a lightly dusted surface. Arrange the remaining pastry on top to make a stack. Use a rolling pin to roll out the pastry to a 3mm-thick rectangle.
  4. Step 4

    Place the pastry on the lined tray. Use a fork to prick the pastry all over, leaving a 3cm border.
  5. Step 5

    Spoon the cooled turkey mixture onto the pastry inside the 8cm border. Bring the pastry edge up over the turkey mixture, pleating gently as you go. Brush with the egg.
  6. Step 6

    Bake for 30 mins or until the pastry is golden and cooked through.
  7. Step 7

    Meanwhile, combine the parsley, cucumber, dill and remaining oil in a bowl. Squeeze over a little lemon juice and sprinkle with salt.

    Top the pie with the cucumber mixture to serve.