Turkey And Leek Deep Dish Cornbread Pie Recipes

Steps:

• Pre-heat the oven to 190°C/375°F/Gas 5.Put your bacon in a large pan on a medium heat and add the thyme leaves. Add a lug of olive oil and the butter and let it fry for a few minutes. Add all of the leeks and fry them for about 3 minutes so they are well coated in the butter. Add a pinch of salt and pepper, then pop the lid on, turn down the heat and let them cook away gently for 30 minutes, stirring every 5-10 minutes to ensure they don't catch.
• When the leeks are ready, add the turkey and stir (if you have left over stuffing, throw that in too).Add the flour, mix it in well, then pour in the stock and stir again. Add the creme fraiche turn up the heat and bring to a boil. Taste and check the seasoning, then turn off the heat. Pour the mixture through a sieve over a large empty pan to let the wonderful gravy from the mixture drip into the pan.
• Get a deep baking dish 22 x 30 cm. Roll out the pastry so that it's double the size of the dish. Crumble the chestnuts over half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half over, and then roll it out carefully to fit your dish.
• Spoon turkey mixture into pie dish (I add a little of the drained gravy just spooned gently over the top-but not too much).Lay the pastry on top and tuck the ends under. Gently score the pastry diagonally with a knife, then brush with beaten egg.
• Bake for 35-40 minutes. Heat up the strained off gravy and serve with the pie ( I thicken it very slightly with a mixture of water and cornflour).

Steps:

• Topping: Toss the cornmeal, flour, baking powder, sugar, and salt together.
• Beat the egg and add the milk and melted butter.
• Mix the dry and wet ingredients together, and stir in the herbs.
• Butter an 8 or 9-inch pie plate(it should be the circumference of the casserole you will use for the turkey base) and spread the corn bread batter evenly into the pan.
• Bake in a preheated 400F oven for 20 minutes.
• In the meantime, cut the leeks into 1/2-inch pieces and cook in water to cover until just tender.
• Prepare the sauce: Melt the butter in a heavy saucepan, add the flour, and cook slowly for about 2 minutes over low heat, stirring.
• Off heat, whisk in the broth and milk, return to the heat, and cook, stirring constantly, until thick and smooth. Season with salt and pepper to taste and nutmeg.
• Fold in the turkey meat , the leeks with a little of their cooking juices, and the cream. Heat through.
• Place the turkey filling in an ovenproof casserole about 8 inches in diameter.
• When the cornbread is done, carefully remove it from the pan and place on top of the turkey filling.
• Return the casserole to the oven and bake 5-10 minutes until bubbling.