Friday, 26 December 2014

Turkey and Leek Pie

I hope everyone had a great Christmas day yesterday!!!

This is my Traditional Boxing Day dinner and this year will be no exception to that.
The recipe I had here in the book is for a turkey fillet but obviously turkey leftovers from yesterday will work perfectly.

Turkey and Leek Pie
This pie came about from having leftover turkey from Christmas. I had big juicy fat leeks that had been in my garden all over the hard winter and an on the spot sauce… it worked, it worked very well indeed. Now it is a great way of using up left overs but I now buy turkey fillets in the supermarket. Turkey is such a lean meat (the leanest of all) and I have been using it a lot to make dinners healthier.

Serves 4:
1 turkey fillet roughly 750g (or leftovers)
2-3 rashers of smoked streaky bacon
Knob of butter
3 trimmed and washed leeks
2 cloves of garlic
Juice of half a lemon
200g of soft cheese
150ml milk
2 tablespoons of wholegrain mustard
Half a nutmeg
Sea salt & black pepper
Pastry (shop bought puff pastry or get my recipe here)
1 egg

Preheat oven at 190°c. Cut turkey into bite sized cubes and set aside. Cut up bacon and add to a saucepan with melted butter, fry off for a few minutes until coloured and crispy.
Slice the leeks and finely chop the garlic and add them to the bacon in the saucepan, sweat these for about ten minutes over a medium heat stirring occasionally to prevent them from catching.

Season the turkey pieces and add them into the saucepan, brown them off and squeeze the juice of half a lemon for some acidity. Season everything well. Stir in the soft cheese and milk, bring to the brink of a boil and add the mustard and grate a half of nutmeg over and give another good stir to infuse the flavours. Reduce the heat to a simmer.
Let this mixture simmer for 5-10 minutes to thicken the sauce (add more milk if you want a little more), check the taste and season if required. Take of the heat and pour into a suitable sized oven dish.
Roll out your pastry bigger than the size of the oven dish. Lay it over the top and tuck the sides in… if a side is too big just simply cut it off. Stab the pastry a few times with a knife to let the steam out. Whisk up an egg and brush it over the pastry.
Place it in the oven for 25-30 minutes until the pastry is golden

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