Households left with heaps of turkey can transform their leftovers into a delightfully comforting pie, according to Jamie Oliver.
Home cooks have long sung praises of Oliver’s recipes because they are simple and pocket-friendly, with chef’s leek pie a prime example of this approach to cooking.
The chef exclaimed on his website: “This is dead simple, completely versatile and gorgeous.
“It’s a proper, old-school ie that everyone will be over the moon to see on the table, I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.”
The combination of leeks and chunks of turkey encased in a flaky and buttery crust won’t be easy to pass up as Britons brave the depths of winter.
READ MORE: Jamie Oliver’s ‘simple’ steamed fish dish is quick to make with a citrussy twist
Method:
1. Heat your oven to 190C (375F). Place a large pan over medium heat, and cook the bacon and thyme leaves with olive oil for a few minutes. Add the sliced leeks and sauté for another three minutes. Season to taste, cover with a lid reduce heat to medium-low, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
2. Once leeks are cooked, mix in the turkey meat, adding any leftover stuffing if available. Tir the flour, pour in the stock then mix again. Add the crème fraîche, increase the heat to bring to a boil, and season with more salt and pepper to taste. Remove from heat, strain the contents into another pan to separate the gracy and set it aside. In the meantime, roll out your pastry dough.
3. Select a deep baking side. Lightly flour a rolling pink and work surface, and roll out the pastry until it’s twice the size of your dish. Sprinkle chestnuts on one side of the pastry and scatter sage leaves on top. Fold the other side over the chestnuts and sage, then roll out again to a rectangle large enough to cover your baking dish.
4. Transfer the leak mixture from your sieve into the pie dish, levelling it out. Place the pastry over the dish, folding the edges. Lightly score the top diagonally with a knife. Mix a pinch of salt into the egg and brush it over the pastry. Bake for 35 to 40 minutes, or until the pastry turns golden, and serve with remaining gravy and any side dish of your preference.
