TURKEY AND SWEET LEEK PIE
This is a Jamie Oliver recipe that is really simple and very tasty. I don't bother with the chestnuts in the pastry, just to save time. Great for leftover turkey from Christmas or Thanksgiving, but worth cooking some especially for it too. A lovely family recipe that everyone will enjoy.
Provided by Noo8820
Categories Savory Pies
Time 1h25m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 1469, Fat 71.1, SaturatedFat 21.2, Cholesterol 230.5, Sodium 686.5, Carbohydrate 130.4, Fiber 11, Sugar 20.5, Protein 78.7
LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY
This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!
Provided by French Tart
Categories Savory Pies
Time 1h10m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
- Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug 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 sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
- When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your 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 sea salt and freshly ground black pepper if it needs it, then turn the heat off.
- Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
- Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
- (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
- Spoon that thick leek and turkey 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. Add a pinch of salt to your beaten egg then paint this 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.
- When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.
TURKEY & LEEK PIE
Tasty turkey pie with delicious gravy, ideal for Christmas leftovers
Provided by adz1156
Time 1h25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190°C/375°F/gas 5. Cut bacon into chunks and fry with thyme leaves. Add chopped leeks, fry for a few minutes then put a lid on, turn down heat and cook for 30 minutes, stirring occasionally.
- Add turkey meat and mix in. Add flour, mix well then add stock. Add creme fraiche then bring to the boil
- Sieve pie mixture, extracting the gravy for later. Put pie mix into a dish, cover with rolled puff pastry, slice and wash with the egg.
- Bake in the oven for 35-40 mins, reheat the gravy and serve
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TURKEY & LEEK SHEPHERD'S PIE - EATINGWELL
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4.1/5 (8)Total Time 1 hr 15 minsAuthor Eatingwell Test KitchenCalories 322 per serving
- To prepare filling: Preheat oven to 425 degrees F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.
- Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
- Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
- To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from the heat.
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Cuisine AmericanTotal Time 1 hr 5 minsCategory DinnerCalories 285 per serving
- Heat olive oil in a saucepan and add the carrots. Saute for 3 minutes. Add the leeks and continue to saute, stirring often until the leeks and carrots soften.
- Add the butter and allow it to melt and then stir in the flour. Stir for 1 minute and then add the milk and continue to stir until it thickens. Add the mustard, fresh herbs, and cooked turkey. Season to taste. Remove from heat and let it cool for 5 minutes.
- Preheat oven to 375F and lightly grease a deep pie plate or baking dish. Pour the filling into the baking dish.
- Roll out pie dough on a floured surface using a rolling pin. The dough should be slightly larger than your baking dish. Transfer the dough to your baking dish and trim any excess. Press the dough onto the sides of your baking dish to secure. Poke a few vent holes using the tip of a knife.
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