I don't need to be asked twice when it comes to making a pie, and this is one of my favourites.
A creamy combination of turkey (or chicken), ham, leeks, and vegetables, subtlety flavoured with tarragon, and encased in a golden, crispy puff pastry.
Make a sauce with double cream, (I use half-fat creme fraiche) and chicken or turkey stock, put a ready-rolled bought pastry sheet over the top, and bung in the oven for 30 minutes.
I’ve made this kind of pie for the last few years, and it always hits the mark, being simplicity itself to make, with easy to get ingredients.
Served with a handful of chips, this is definately a comfort food par excellence for any occasion.
INGREDIENTS
METHOD
Heat oven to 200℃/180℃ fan
Melt a good knob of butter in a pan and saute the onion until starting to go soft.
Add the sliced carrots and leeks, and saute until carrots are starting to soften, but don’t let the vegetables brown.
If you are using half fat creme fraiche, mix it well with the stock in a jug, then pour it over the onions, carrots and leeks.
Doing this assures that it will not split when a high heat is used to reduce the sauce. The double cream can be added separately as the higher fat content means it won't curdle.
Bring to a boil, then simmer until the sauce begins to thicken.
Add the turkey, ham and mushrooms to the pan along with the fresh thyme, dried tarragon and a pinch of cayenne pepper.
Stir everything together and cook a little longer if the sauce needs to thicken more.
Taste and season with salt and black pepper if needed, then pour into a pie dish. Leave to cool completely.
A creamy combination of turkey (or chicken), ham, leeks, and vegetables, subtlety flavoured with tarragon, and encased in a golden, crispy puff pastry.
Make a sauce with double cream, (I use half-fat creme fraiche) and chicken or turkey stock, put a ready-rolled bought pastry sheet over the top, and bung in the oven for 30 minutes.
I’ve made this kind of pie for the last few years, and it always hits the mark, being simplicity itself to make, with easy to get ingredients.
Served with a handful of chips, this is definately a comfort food par excellence for any occasion.
INGREDIENTS
- 600g cooked turkey or chicken, cut into bite-sized pieces
- 250g cooked ham, cut into bite-sized pieces
- 2 large carrots, sliced diagonally
- 1 large onion, chopped
- 2 leeks, diagonally sliced
- 150g button mushrooms, halved if large
- 350ml turkey or chicken stock
- 250ml double cream or half-fat creme fraiche
- ½ tsp (heaped) dried tarragon
- 3-4 sprigs of thyme, leaves removed and roughly chopped
- 320g ready-rolled puff pastry sheet
- 1 egg, beaten
- About 50g grated parmesan (optional)
METHOD
Heat oven to 200℃/180℃ fan
Melt a good knob of butter in a pan and saute the onion until starting to go soft.
Add the sliced carrots and leeks, and saute until carrots are starting to soften, but don’t let the vegetables brown.
If you are using half fat creme fraiche, mix it well with the stock in a jug, then pour it over the onions, carrots and leeks.
Doing this assures that it will not split when a high heat is used to reduce the sauce. The double cream can be added separately as the higher fat content means it won't curdle.
Bring to a boil, then simmer until the sauce begins to thicken.
Add the turkey, ham and mushrooms to the pan along with the fresh thyme, dried tarragon and a pinch of cayenne pepper.
Stir everything together and cook a little longer if the sauce needs to thicken more.
Taste and season with salt and black pepper if needed, then pour into a pie dish. Leave to cool completely.
Trim the puff pastry sheet to fit your pie dish, and reserve the cut-off pastry.
With these, shape into thin strips to go round your dish.
Brush a little beaten egg around the rim and press the strips down onto it, these will help the pastry lid to stick.
Give the pastry strips a brush with beaten egg, lay the puff pastry sheet on top and crimp the edges to give a good seal.
If you have any pastry scraps left, roll them out and make some decorations for the pie lid.
A few leaves, or letters or whatever you fancy, but nothing too personal if your mother-in-law is at the table!
Egg wash the pastry lid, stick on your decoration, then egg wash those. Or sprinkle the pie lid with some freshly grated parmesan, for an extra savoury hit.
With these, shape into thin strips to go round your dish.
Brush a little beaten egg around the rim and press the strips down onto it, these will help the pastry lid to stick.
Give the pastry strips a brush with beaten egg, lay the puff pastry sheet on top and crimp the edges to give a good seal.
If you have any pastry scraps left, roll them out and make some decorations for the pie lid.
A few leaves, or letters or whatever you fancy, but nothing too personal if your mother-in-law is at the table!
Egg wash the pastry lid, stick on your decoration, then egg wash those. Or sprinkle the pie lid with some freshly grated parmesan, for an extra savoury hit.
Chill for 30 minutes if you wish, or do what I do if you cant wait any longer, and get it in the oven straight away.
I have a life rule - never wait for a pie!
Bake for about 25-30 minutes until golden brown and puffed up.
Serve straight away and bask in the wonder of a well-made pie!
I have a life rule - never wait for a pie!
Bake for about 25-30 minutes until golden brown and puffed up.
Serve straight away and bask in the wonder of a well-made pie!
