Turkey and Leek Pie

By Gibby

This is a good one worth making..I've played with this considerably...We slow roasted a leg of pork for 12 hours at 200 F. Cross cut skin and rubbed in rosemary, Garlic, oregano. Pulled pork apart and used with this recipe. fat free sour cream for Creme fresh and boosted it to 3 tbsp. Also added 1.5 tsp of red chili flakes.

Ingredients

• 4 slices bacon, roughly chopped
• 1/2 bunch of fresh thyme, leaves removed from stems
• 1 tbsp olive oil
• 2 tbsp of butter
• 6 good sized leeks, washed, trimmed and chopped into 1 in chunks
• salt and freshly ground black pepper to taste
• 2 lbs cooked turkey meat and stuffing, torn into big chunks
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 qts or 64 oz of chicken stock
• 1 .5 tsp chipotle chili pepper flakes ground fine
• 4 tablespoons of fat free sour cream
• 1 x 500g or 1 lb package puff pastry
• 12 chestnuts, roastedboiled for 15 minutes and peeled and chopped into small pieces
• 2 sprigs fresh sage, leaves removed from stems
• 1 egg, beaten

Details

Preparation time 15mins
Cooking time 75mins
Adapted from jamieoliver.com

Preparation

Step 1

Preheat your oven to 190°C/375°F. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a tbsp of olive oil and the butter and let it all fry off a few minutes. Add all of your chopped leek segments and toss them for about 3 minutes so they are well-coated in the bacon,oil and butter mixture. Add a pinch of salt and pepper then cover with tin foil or a 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 burn. They should be soft and melt in your mouth once they’re done.

When your leeks are ready, add the turkey or pork meat to them and stir. Add the flour, mix it in well then pour in your stock and stir again. Add the sour cream and the chipotle chili powder then turn the heat up and bring everything back up to the boil. Pour the mixture through a sieve over another large empty pan. Have a taste and add a bit more salt and pepper as needed to taste, then turn the heat off.

Get a deep baking dish roughly 9 in x 12 in. 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. 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.

Spoon the 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. 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 some peas tossed in butter, lemon, salt and pepper and everyone’s happy!