Left OverTurkey and Leek Pie
Left OverTurkey and Leek Pie
Serves 8
Cooking Time: 1 hour 45 minutes
So, this Guest Recipe, courtesy of Jamie Oliver is simply reproduced here - a really delicious way to use up some of the left over turkey - with a gorgeous chestnut and sage puff pastry topping.
However, I have made some tweaks and I can tell you that this pie tastes
absolutely sensational!!!
We added all the remaining two stuffings, added extra chestnuts and sage
and added two heaped teaspoons of wholegrain mustard to the Créme Fraîche.
This made two large pies, one has gone in the freezer and each pie will feed six.
Personally, I nearly always use shallow glass 11" or 28cm flan dishes as we prefer this size
to a deep pie dish.
I am such a fan of Jamie Oliver, he not only makes his recipes sound so good but they
are invariably delicious and have become staples of our Christmas fare.
Ingredients
- 2 rashers higher-welfare smoked streaky bacon , roughly chopped
- ½ bunch fresh thyme , leaves picked
- olive oil
- 1 kg leeks , washed, trimmed; white end chopped into chunks, green end finely sliced
- sea salt
- freshly ground black pepper
- 800 g cooked white turkey meat , torn into big chunks
- Whole carton of crème fraîche
- 2 heaped teaspoons wholegrain mustard
- 500 g puff pastry
- 2 heaped tablespoons plain flour , plus extra for dusting
- 12 jarred or vac-packed chestnuts , roasted and peeled and chopped (put half in the pie and reserve the rest to roll into the pastry with the sage
- 2 sprigs of fresh sage , leaves picked (dried sage is fine, but fresh has a deeper flavour)
- 1 free-range egg , beaten (two eggs if making two pies)
AND THIS IS WHAT YOU DO.....
- Pre-heat oven to 190C.
- Carve the meat off the turkey - I didn't weigh what we had but it made two pies and a soup! Cut into small bite size pieces and put to one side.
- Take a large frying pan, add a little olive oil and a knob of butter and add the slices of four large leeks, a little seasoning, cover and steam fry until soft, turning occasionally on a lower heat. Set aside.
- Take a large shallow dish, I used two, and add all the left over stuffing (we had two different kinds and as I had doubled the quantities, there was plenty.
- Now add plenty of chopped chestnuts and also dried sage to the mixture - if you have fresh sage, this is better.
- If you still have any left over gravy - spoon plenty amongst the stuffing but keep some for the turkey soup as well.
- Now add the turkey pieces, you can be generous with these.
- Now spoon the leeks onto the top of the turkey and spread out evenly.
- Using the same leek pan, which probably still has some juices in it - add a whole tub of Créme Fraîche and two heaped teaspoons of Wholegrain mustard, gently heat and stir well. As soon as warm and well mixed, spoon onto the top of the leeks.
- Now to roll out your pastry. I cut a ready roll of puff pastry in half and taking one at a time, I generously sprinkled dried sage, (you can use chopped fresh sage leaves) and also plenty of chopped chestnuts. With plenty of flour on the board and a sheet of greaseproof paper on top of the pastry, roll out to the desired size, a little bigger than the flan case and using the greaseproof paper and the rolling pin, you can gently lay the pastry on to the top of the pie. Now tuck in the edges.
- If making two pies, repeat this process.
- Whisk an egg (two, if making two pies) and using a pastry brush, paint all of the egg over the top of the pastry, which will give it a rich, shiny golden topping. Sprinkle with a little seasoning onto the egg brushed topping.
- Now place the pies into the oven for about 40 minutes. The pastry should be firm and golden.
- This pie tastes amazing just luke warm, so you can make it in advance and leave it to eat 2-3 hours later.
- You could either serve this pie with french vinaigrette dressed green salad or perhaps some steamed broccoli.