21 December 2011

Turkey Pie

I'm planning my leftovers already. But I really don't like the sound of Bridget Jones' "curry turkey buffet". Anyway, this recipe uses everything, including gravy, cold peas and stuffing. 

  • cooked turkey, chopped or flaked (about 3 cups)
  • 1 leek, diced finely
  • 2 stalks celery, diced finely
  • dash of olive oil
  • fresh thyme to taste (or about 1/2 tsp dried)
  • leftover gravy, stuffing and green veggies and a good slug of cream... or... 200ml cream, 100ml chicken stock
  • flour mixed with butter to thicken (optional)
  • salt and pepper to taste
  • 2-3 sheets shortcrust pastry
  1. preheat oven to 180°C (360F), sweat leeks, thyme and celery until soft, then add any liquids and stuffing, and reduce if necessary (possibly up to about 10 minutes), and thicken with a flour and butter mix if there is still excess liquid.
  2. Add turkey and vegetables, then season to taste. Turn off and allow to cool slightly
  3. Line a greased or non-stick pie pan with one sheet of pastry, then blind bake for 5 minutes, then add filling, and cover, pinching at edges and pricking steam holes, then cook until golden.

I got the inverted star pattern by using two upper sheets of pastry, the top one with cut-outs. This recipe could easily be made with a rotisserie chicken. It would also be possible to use other leftover vegetables, but try and stick with a theme so it doesn't look like leftover pie, e.g. use carrot and pumpkin, but flavour with cinnamon, and raisins.

1 comment:

  1. Oh man this looks extremely good. I have leftover chicken here and think I'm going to try my hand at this recipe.

    Wishing you happiness and prosperity throughout the coming year


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