Dulwich Despatch
Page 4
Turkey Pie Recipe
A Really Handy (and Yummy) Leftover Turkey Pie Recipe
This pie is extremely tasty and is very handy when trying to use up any leftover turkey! The sausages are genius and for those out there who like tomato ketchup, it is a very good accompaniment!
Serves 4 hungry people Ingredients: 2 tablespoons of butter 800g leftover turkey 2 medium leeks, trimmed, washed and sliced into 1/½ inch pieces Olive oil 3 sticks of celery, finely sliced
2 carrots peeled and then chopped A handful of thyme, leaves picked 1 wine glass of white wine 2 tablespoons of flour 1 egg Sea salt and ground pepper 250ml milk 255g/9oz pork sausages 1 x 500g pack of all-butter puff pastry
Method: Preheat the oven to 220 ̊ C/425 ̊ F/gas 7. Take a casserole pot and add the olive oil and the butter. Add leeks, carrots, celery and thyme and cook slowly on the hob for 10 minutes. Stir in the flour and cook for a minute or two before adding the wine, a wineglass of water and the milk then finally add the turkey and salt and pepper. Cover with a lid and simmer very slowly for 20 minutes. Stir it every so often so it doesn’t stick to the bottom of the pan. It’s ready when the sauce is loose but quite thick. If it’s too runny, then just simmer it for a bit longer with the lid off until it thickens. Pour the turkey mix into a pie dish. Now squeeze all the meat out of the sausage skins then, roll them into small balls, brown them in oil then put them on top of the turkey mix. Roll out the flaky pastry to a ¼ of an inch thick. Egg-wash the rim of the dish then put the pastry on top.
Use a knife to trim the edges. Egg-wash the top of the pastry. Use a knife to criss-cross the top of the pastry. Cook in the centre of the oven for 30-40 minutes until golden and crispy on top.
Jude Pearson, 7W
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