No more turkey soup for me, nope not after I made the best turkey pie ever.

So the other night I was watching Jamie Oliver’s Christmas Special and locked on to one recipe in particular. The recipe was for a turkey and leek pie. It looked pretty easy and thought it would be a nice change from the usual turkey soup that I typically make after either Thanksgiving or Christmas.

Ingredients:

  • 6-8 Large Leeks – Washed
  • 3 Carrots
  • Left over Turkey
  • 1 Package of puff pastry – Or make it from scratch
  • 200 grams of diced pancetta or bacon
  • Several bunches of fresh Thyme
  • Several bunches of fresh Sage
  • 2-3 cups or Turkey or Chicken Stock
  • Salt and Pepper to taste.
  • 2-3 Tablespoons of Olive Oil
  • 2 Tablespoons of Flour
  • 5 Tablespoons of Butter
  • 1 Small Bag of frozen Peas
  • 1 egg

Equipment:

  • Sauté Pan
  • Rolling Pin
  • 12″ Rosting Pan
  • Large Sieve
  • Large Bowl
  • Pastry or BBQ Brush

Instructions:

Step 1. Dice your pancetta or bacon into 1/4 chunks and fry in the sauté pan with the 3 tablespoons of butter and olive oil over medium high heat. Now pull the majority of your thyme leaves off into the same pan. While the pancetta and thyme are frying cut your leeks into 1/4 inch slices. Make sure you cut the whole leek including the green end so that there is plenty of colour in your pie. Now cut your carrots into similar size pieces. Once the pancetta is nicely rendered add the leeks and carrots. Now reduce to medium heat, cover and let reduce for 30 minutes.

Step 2. Now pre-heat your oven to 350˙ fahrenheit.

Step 3. Now back to the pie filling. Lift the cover and add your cut turkey to the now reduced leek mixture and sprinkle and mix in the 2 tablespoons of flour. Once the flour is completely turned into the mixture you will need to add the stock. Mix in the stock and then bring to a boil. The gravy should be nice and thick now and ready for you to strain our of the mixture.

Step 4. Now take your mixture and pour it into the sieve and let the gravy drain into the bowl.

Step 5. Take out the box of puff pastry [I am not going to get into how to make home made puff pastry here as I really haven’t made it in years and it makes this recipe a bit more time consuming to make.] and flour up your counter and rolling pin so that the pastry does not stick. Now roll it flat enough so that it will cover the top and sides of your pie. Break an egg into a bowl and mix for an egg wash that will give your pastry a golden brown finish.

Step 6. By the time you have finished your pastry the mixture will have drained and it’s now ready to put into the roasting pan. Pour in the mixture and use a spatula to pull it away from the sides so that you have room to tuck the pastry down along the side of the filling.

Step 7. Roll your pastry over the top and trim to fit. Make sure that you leave enough pastry to tuck down the sides of the filling. Now make diagonal slices along the top of the pastry. Just break the surface as this lets out steam and adds a bit of decoration to the surface. Now paint the top with the egg wash and sprinkle the remaining thyme over the top. Place in the 350˙ oven for 30-40 minutes.

Step 8. Place the stained gravy on low to reduce further and then boil your peas at when the pie is just finishing up.

Step 9. Now cut and serve the pie with peas on the side and top with the gravy.

You know have what I think is the very best turkey pie ever made.

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