Sick of having left over turkey filling up your freezer? Well good ol' Jamie has the answer, with his delicious, super easy leftover turkey, leek and bacon pie. It can be made with chicken too, so it is suitable all year round, but it really is a great way to use leftover turkey.
As we have had such a mild winter so far, I reckon snow will be arriving in January and February, so what better way to cosy up than with a tasty, winter warmer pie?
As we have had such a mild winter so far, I reckon snow will be arriving in January and February, so what better way to cosy up than with a tasty, winter warmer pie?
 |
| Serves 6-8 |
Ingredients:
• 2 packets of smoked bacon lardons (I don’t normally like smoked bacon but it makes such a difference!)
• ½ bunch of fresh thyme, leaves picked
• olive oil
• a large knob of butter
• 2kg leeks, washed, finely sliced
• 2 packets of smoked bacon lardons (I don’t normally like smoked bacon but it makes such a difference!)
• ½ bunch of fresh thyme, leaves picked
• olive oil
• a large knob of butter
• 2kg leeks, washed, finely sliced
• 800g cooked white turkey meat, torn into big chunks (brown too if you want) – this can also be chicken
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock, preferably organic
• 2 tablespoons of crème fraîche
• 1 x 500g packet puff pastry
• 1 egg, beaten
Method:
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock, preferably organic
• 2 tablespoons of crème fraîche
• 1 x 500g packet puff pastry
• 1 egg, beaten
Method:
1. Preheat your oven to 190°C/375°F/gas 5.
2. Put your bacon lardons in a large pan on a medium heat and add thyme leaves. Add some olive oil and the butter and let it all fry off a few minutes.
3. Add all of your leeks and fry them off for about 10 minutes so they are well-coated in the butter.
4. Season and put the lid, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t stick to the pan.
5. When the leeks are ready, add the turkey meat to them and stir (you can add any leftover stuffing too). Add the flour, mix it in well then pour in your stock and stir again.
6. Add the crème fraîche and turn the heat up and bring everything back up to the boil. Season to taste.
7. Pour the mixture through a sieve over another large empty pan and let the gravy from the mixture drip into the pan while you roll out your pastry.
8. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s the size of your dish. Don’t worry if a few bits stick out here and there.
9. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. I normally cut out little shapes to decorate the pie with the left over pastry.
10. Add a pinch of salt to your beaten egg then paint the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
11. When the pie is ready, re-heat the gravy and serve with your pie – DELICIOUS!!
3. Add all of your leeks and fry them off for about 10 minutes so they are well-coated in the butter.
4. Season and put the lid, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t stick to the pan.
5. When the leeks are ready, add the turkey meat to them and stir (you can add any leftover stuffing too). Add the flour, mix it in well then pour in your stock and stir again.
6. Add the crème fraîche and turn the heat up and bring everything back up to the boil. Season to taste.
7. Pour the mixture through a sieve over another large empty pan and let the gravy from the mixture drip into the pan while you roll out your pastry.
8. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s the size of your dish. Don’t worry if a few bits stick out here and there.
9. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. I normally cut out little shapes to decorate the pie with the left over pastry.
10. Add a pinch of salt to your beaten egg then paint the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
11. When the pie is ready, re-heat the gravy and serve with your pie – DELICIOUS!!
No comments:
Post a Comment