Left over turkey pie???

Buchanan0204

Buchanan0204

Buchanan0204

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Ok. I have a tonne of left over Turkey (New year, not Xmas :p)

I originally planned on doing a curry with it, however the turkey was cooked with rosemary and other herbs that aren't really suitable for curry flavours.

My second choice is a turkey and leek pie. I want it to be creamy and gloopy. I've searched around for a recipe and can't find a decent one anywhere. Jamie Olivers looks pretty ****!

Any suggestions folks? Wouldn't mind a bit of bacon and mushroom through it also.

I'm thinking. Puff pastry, mushrooms, turkey meat, cream, parsley, onion, butter, olive oil, salt, pepper, garlic, leeks, bacon, flour and stock.

I'm a little baffled as to how to put it all together though to make the pie filling. I'd like to think I have an OK understanding of flavours and food. Hoping these ingredients sound OK?
 
couldnt you just cook a stew with said ingredients and add a thickening agent as such and then add to a pie case etc?

Sorry its not that helpful but it might be a start?
 
Musty Pie said:
couldnt you just cook a stew with said ingredients and add a thickening agent as such and then add to a pie case etc?

Sorry its not that helpful but it might be a start?
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This is all you need to do to make a turkey pie and I would put it in a ceramic dish topped with some puff pastry.
 
Tbh by the time you've cooked the turkey in a good curry you'll not taste the rosemary much. The pie idea sounds better though.
 
Musty Pie said:
couldnt you just cook a stew with said ingredients and add a thickening agent as such and then add to a pie case etc?

Sorry its not that helpful but it might be a start?
Click to expand...

I did have that in mind. So what do you think of this then?

Fry the bacon bits (lardons to be posh :p) with some onion and garlic. Add the Leek and put the lid on and cook for a while till it softens up. Add the stock and other ingredients. Thicken it with a roux or corn flour? Add to my puff pastry tin.

Should I blind bake the puff pastry base first? Was thinking this would help the pie from going soggy on the bottom.

Cheers for the tips so far. If I've made any obvious mistakes, let me know.
 
Just to save a bit of time, instead of making a roux separately you can add flour to the soften vegetables assuming there's some oil left (basically coating them in the roux) then it will dissolve with the stock.
 
$loth said:
Just to save a bit of time, instead of making a roux separately you can add flour to the soften vegetables assuming there's some oil left (basically coating them in the roux) then it will dissolve with the stock.
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I'm always paranoid about this incase I get lumps and the whole thing is ruined. I'll take pics tomorrow :D
 
Well... here it is. My very first attempt at a pie. I really enjoyed it. Was a doddle to make the filling. Never followed a recipe as I couldn't find one!

Basically went like this.

Fried off one large onion in butter and rapeseed oil (not to be posh, I just ran out of olive oil) added in a packet of streaky bacon cut into lardons and fried on a highish heat for 8-10 mins until the bacon went slightly crisp and the onions were well sweated down.

I then crushed in the garlic. Tipped in the chopped leaks (500g) and then added a glug of cream, about half the big tub. Simmered away for 5 mins. Added about 200ml chicken stock. A little salt and pepper.

I then made simmered it all for 30 mins and then finished it with fresh parsely and added a roux to thicken it all up.

OOps!... I nearly did this while cooking as well! Forgot the left over turkey haha. I tipped that in before simmering for 30 mins.

It tasted amazing after a little seasoning. I'm not bad at one pot wonders and combining flavours. It's technique I lack as you can see with the disastrous pastry. I do intend to practice as I enjoyed it. It still tasted amazing and was well cooked. I blind baked it also, so the base wasn't soggy.

Here it is anyway. Girlfriend was responsible for the decorations!


 
$loth said:
Snap! The finished pie looks good!
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Buchanan0204 said:
I'm always paranoid about this incase I get lumps and the whole thing is ruined. I'll take pics tomorrow :D
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Just be bold as long as you put the flower in before the stock and give it a good stir around you will be fine, I do it all the time.

Pie looks great allthough I would have either done leek or onion rather than both but thats just personal taste.
 
a1ex2001 said:
Just be bold as long as you put the flower in before the stock and give it a good stir around you will be fine, I do it all the time.

Pie looks great allthough I would have either done leek or onion rather than both but thats just personal taste.
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I'll be brave and give the flour a go next time. I always do onion at the start of every dish. It's chopped really small and disolves sort of, more for flavour and what not than an actual ingredient.

Thanks for the comments. You guys are a nice bunch haha!
 
Buchanan0204 said:
I'll be brave and give the flour a go next time. I always do onion at the start of every dish. It's chopped really small and disolves sort of, more for flavour and what not than an actual ingredient.

Thanks for the comments. You guys are a nice bunch haha!
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Onion does as you say make a great base for an awful lot of things it also adds cheap bulk and is good for you so it's certainly not a bad thing.

I never realised just how many onions we use until I gre my own on the allotment last year I thought the 80-90 that I harvested in september would easily last the two of us well into this year how wrong was I they will all be gone before this month is up!
 
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