I cooked a Turkey this year for the first time and thanks to the combined efforts of Jamie and Nigella it turned out wonderfully.  It also turned out that there was a significant amount of unused meat left over on the bird and a friend recommended that I try Jamie Oliver’s recipe for Turkey and Sweet Leek pie.

The only variations I made to the pie was the addition of some left over stuffing, potatoes and vegetables lying in the fridge. I think this only made it better.

You’ll Need:

  • 2 rashers smoked streaky bacon, roughly chopped
  • 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
  • 800g cooked turkey meat, torn into big chunks
  • 1 x 500g packet puff pastry (I used the 450g pack of Jus Rol Puff Pastry which worked great)
  • 2 tablespoons of crème fraîche
  • 2 pints turkey, chicken or vegetable stock
  • 1 egg, preferably free-range or organic, beaten
  • 2 heaped tablespoons plain flour, plus extra for dusting
  • ½ bunch of fresh thyme, leaves picked
  • Olive oil
  • A large knob of butter
  • Sea salt and freshly ground black pepper
  • 2 sprigs fresh sage, leaves picked

Method:

Preheat  oven to 190°C.

Put bacon in a large pan on a medium heat and add thyme leaves. Add a good splash of olive oil and the butter and let it all fry off a few minutes.

Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes.

When the leeks are ready, add the turkey meat to them and stir.  Add the flour, mix it in well then pour in the stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off.

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 the pastry.

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 about double the size of your dish.If using Jus Rol, it comes in two sheets so simply roll each sheet out so that it’s wide enough to cover your pie dish.  Tear a few of the sage leaves over the pastry and seal between the pastry sheets.

Spoon that thick leek mixture from the sieve into the pie dish and spread it out evenly. Lay the pastry on top, tuck the ends under then gently score the pastry diagonally with a knife. Add a pinch of salt to the beaten egg then paint this egg wash over the top of your pastry.

Pop the pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the  gravy and serve with your pie, along with some garden peas.

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