Mary Berry Turkey Pasties Recipe

Mary Berry Turkey Pasties are a warm, savoury and comforting bake that turns leftover turkey or fresh mince into a flavour-packed handheld meal. These golden, flaky pasties offer a mix of tender filling and crisp pastry, making them ideal for family dinners, lunchboxes, picnics, or post-holiday meals. With a short cooking time and easy method, this recipe helps you prepare a delicious pastry dish that feels homely and satisfying.

What are Mary Berry Turkey Pasties?

Mary Berry Turkey Pasties are buttery pastry pockets filled with seasoned turkey, vegetables, and a light sauce, then sealed and baked until crisp and golden.

Why This Recipe Is Worth Trying

• A great way to use turkey – Perfect for cooked leftovers or fresh mince.
• Easy to assemble – Simple folding and sealing makes them beginner-friendly.
• Family favourite – Kids and adults enjoy the soft filling and crisp pastry.
• Ideal for storing – Freezer-friendly and reheat beautifully.
• Portable meal – Perfect for work lunches and picnics.

Essential Ingredients to Make Mary Berry Turkey Pasties

• 400g cooked turkey (shredded or chopped) – Creates a tender and hearty filling.
• 1 medium onion, finely diced – Brings sweetness and flavour.
• 1 carrot, grated or finely chopped – Adds colour and moisture.
• 1 small potato, diced into small cubes – Makes the filling more satisfying.
• 1 tablespoon butter – Used for softening the vegetables.
• 1 tablespoon plain flour – Helps thicken the filling lightly.
• 150ml chicken stock – Adds savoury depth and moisture.
• 1 teaspoon dried thyme – Introduces a gentle herbal aroma.
• Salt and pepper to taste – Balances seasoning.
• Ready-made shortcrust pastry (or homemade) – Forms the crisp outer shell.
• 1 beaten egg – Used for glazing the pasties.

Handy Kitchen Tools for Best Results

• Large frying pan – Ideal for cooking the filling evenly.
• Sharp knife – Helps cut the vegetables cleanly.
• Pastry brush – Gives the glaze a neat finish.
• Baking tray – Supports even browning in the oven.
• Fork – For sealing the pastry edges firmly.
• Rolling pin – Useful if you’re using homemade pastry.

Step-by-Step Guide to Making Mary Berry Turkey Pasties

Step 1 — Prepare the filling

Melt butter in the pan, then add onion, carrot, and potato. Cook until softened.

Step 2 — Add turkey and seasoning

Stir in the turkey, thyme, salt, and pepper, mixing everything well.

Step 3 — Thicken the mixture

Sprinkle flour over the filling and stir, then pour in the chicken stock until the mixture thickens slightly. Cool completely.

Step 4 — Roll and cut the pastry

Roll out the pastry and cut into circles or squares, depending on your preferred shape.

Step 5 — Add filling

Spoon the cooled mixture onto each piece, keeping it slightly off-centre so it can fold easily.

Step 6 — Seal the pasties

Fold the pastry over the filling and press the edges with a fork to seal tightly.

Step 7 — Glaze for colour

Brush the tops with beaten egg for a glossy, golden finish.

Step 8 — Bake until crisp

Bake at 200°C (180°C fan) for 20–25 minutes, or until beautifully golden.

What I Got Wrong (And How I Fixed It)

• Pastry splitting – Cooling the filling fully prevented leaks.
• Overstuffing – Using less filling made the pasties seal better.
• Dry filling – Adding a splash more stock kept it moist.
• Edges burning – Brushing with egg more lightly fixed uneven browning.

Healthier Version of These Turkey Pasties

• Use lean turkey mince instead of cooked, shredded turkey.
• Replace shortcrust pastry with filo sheets for a lighter crust.
• Add extra vegetables such as peas or spinach for more fibre.
• Reduce butter and cook vegetables with a small amount of olive oil.
• Use low-salt stock to control sodium levels.

Ingredient Substitutions for Mary Berry Turkey Pasties

• Swap turkey with chicken if that’s what you have.
• Replace thyme with rosemary or mixed herbs for a different flavour.
• Use puff pastry instead of shortcrust for a flaky version.
• Try sweet potato instead of regular potatoes for a softer filling.
• Use leftover gravy instead of stock for a richer taste.

Pairing Ideas: What to Serve With Mary Berry Turkey Pasties

• Crisp green salad – Keeps the meal fresh and balanced.
• Coleslaw – Adds cool, creamy crunch.
• Mashed potatoes – Helps make the dish heartier.
• Roasted vegetables – Complement the warm flavours.
• Soup – A simple tomato or vegetable soup works beautifully.

Expert Tips to Make Perfect Turkey Pasties

• Cool filling completely to prevent soggy pastry.
• Seal edges firmly to avoid leakage during baking.
• Keep pastry cold so it bakes crisp and flaky.
• Don’t overfill to allow room for steam.
• Cut tiny slits on top to help steam escape cleanly.
• Use strong stock to create more flavour.
• Chill formed pasties for 10 minutes before baking for a better shape.

Creative Ways to Customise Mary Berry Turkey Pasties

• Add cheese, such as chedda,r for a richer taste.
• Mix in herbs like parsley or chives for freshness.
• Add cranberries for a festive twist.
• Include mushrooms for extra savouriness.
• Use curry powder for a mildly spiced filling.

Storing Mary Berry Turkey Pasties the Right Way

• Store leftover pasties in the fridge for up to 3 days.
• Freeze uncooked pasties for up to 2 months.
• Freeze cooked ones after cooling fully to maintain crispness.
• Reheat from frozen for crisp edges.
• Store in airtight containers to prevent drying out.

How to Reheat Mary Berry Turkey Pasties (If Needed)

Reheat in the oven at 180°C for 10–12 minutes until warmed through. For frozen pasties, heat for 18–20 minutes. Avoid the microwave if possible, as it softens the pastry.

Nutritional Breakdown (per serving)

• Calories: ~340
• Carbohydrates: 28g
• Fat: 18g
• Protein: 18g
• Fibre: 2g
• Sugar: 3g

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FAQs

How do I stop turkey pasties from becoming soggy?

Allow the filling to cool completely before adding it to the pastry. Warm filling melts the butter in the dough, causing soft and soggy bottoms. Chilling the assembled pasties for 10 minutes before baking also keeps the pastry crisp.

Why is my pastry cracking when I fold the pasties?

Cracking happens when the pastry is too cold or rolled too thin. Let it rest at room temperature for a few minutes so it becomes pliable, and aim for an even medium thickness when rolling.

How do I keep the filling inside the pasties while baking?

Avoid overfilling and seal the edges firmly using a fork. Adding a tiny slit on top helps release steam and prevents bursting in the oven.

Can I use raw turkey mince instead of cooked turkey?

Yes, but you must cook the mince fully with the vegetables before filling the pasties. Raw mince cannot cook properly inside the pastry and will make the filling watery.

Wrapping It Up

Mary Berry Turkey Pasties offer a delicious, comforting way to enjoy turkey in a flaky and flavourful pastry. With simple preparation, customisable ingredients, and a beautifully golden finish, these pasties make a versatile meal for any day of the week.