Method
For this recipe, you will want 800g cooked white turkey meat, torn into large chunks. This is dead simple, utterly flexible and absolutely beautiful. It’s now not an attractive-boy pie; it’s a proper, old-faculty pie that everyone might be over the moon to see at the table. I’m striking leftover white turkey meat to just right use right here, but you should also combine brown meat in there too. Preheat your oven to 190°C/375°F/fuel 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for approximately 3 mins. Add a pinch of salt and pepper then pop the lid on most sensible, flip the heat all the way down to medium and let them cook away gently for 30 minutes, stirring every 5 to ten minutes to make sure they don’t catch. There’s going to be enough moisture within the leeks to stay them glad in the pan so that they will have to be soft and soften on your mouth once they’re achieved.
2. When your leeks are in a position, add the turkey meat to them and stir. If you’ve were given a bit of of stuffing mixed in there you can put that in too. Add the flour, combine it in smartly then pour for your stock and stir once more. Add the crème fraîche then flip the warmth up and deliver the entirety again up to the boil. Have a style and upload a little more salt and pepper if it needs it, then flip the heat off. Pour the mixture thru a sieve over any other large empty pan and let the wonderful gravy from the combination drip into the pan when you roll out your pastry.
3. Get a deep baking dish roughly 22 x 30cm. Dust a blank floor and a rolling pin with a little bit of flour and roll your pastry out so it’s about double the dimensions 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 best then roll it out sparsely and lightly so you could have a rectangle large enough to cover your baking tray. Don’t worry if a couple of bits stick out here and there.
4. Spoon that thick leek aggregate out of your sieve into the pie dish and unfold it out evenly. Lay your pastry on most sensible, tuck the ends under then gently rating the pastry diagonally with your knife. Add a pinch of salt for your overwhelmed egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for roughly 35 to forty minutes or till the pastry is overestimated and golden brown. When the pie is ready, re-warmth the lovely gravy and serve with your pie, along side some peas tossed in butter, lemon, salt and pepper and everybody’s glad!
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