Christmas turkey pie

If you’re looking for the perfect pie for your turkey leftovers, look no further than this recipe. Great hot with roast potatoes or cold with salad. Piehunter would recommend adding some creme fraiche to give the sauce some added creaminess and to go for the puff pastry.

Serves 6. Prep 45 mins. Cook 50 mins.

2 onions

1 tbsp vegetable oil
1 tsp fresh thyme or half tsp dried

2 tbsp chopped parsley
knob of butter

1 trimmed leek
1 heaped tbsp flour

1tbsp Dijon mustard
100ml dry white wine

200 ml stock or leftover gravy 600g leftover turkey
4 large slices of ham, approx. 150g

2 dessert apples
1 lemon

Approx 200g leftover stuffing or sausages
200g filo pastry and 100g melted butter or 300g all-butter puff pastry and knob of butter, flour for dusting and 1 whisked egg

Halve, peel and finely chop the onion. Soften in the oil, stirring regularly to colour evenly.
Add thyme, butter and leeks, sliced into 1cm rings.
Season with salt and pepper, cover and cook, stirring a couple of times, for about 8 mins until leek is soft.
Sift the flour over the top, stirring until it disappears.
Stir in the mustard followed by the wine and stock, stirring briskly.
Simmer for a couple of minutes to make a thick, creamy sauce.
Tip into a mixing bowl
Add turkey and ham torn into bite-size pieces.
Quarter, peel and core and chunk apples, toss with lemon.
Add apple and juices to the mixing bowl.
Chop stuffing, and or, sausage and add to the bowl. Chop the parsley and add that too.
Season with salt and pepper, mix thoroughly and leave to cool.
Heat the oven to 200C/ gas 6.
If using filo pastry, butter a 2.5 litre capacity 5cm deep gratin dish.
Keeping the pastry covered with a damp towel to avoid drying out, use half the pastry to make layers in the dish, spreading each layer with melted butter and leaving a generous over hang
Add the filling and smooth the surface
Fold the overhang in towards the middle and continue making layers of filo as before, tucking to secure, finishing with a generous smear of butter
Use a sharp knife to cut portion –sized squares or diamonds, going through a couple of layers of filo
Bake in the oven for 30-45 minutes until crisp and golden.
If using puff, heat the oven to 220C/ gas mark 7.
Dust a work surface with flour and roll to make a thick lid.
Smear the surface with beaten egg and rest a carving knife lightly across the top making a small lattice. Make a few steam holes.
Bake for 20-35 minutes until puffed and golden

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