Turkey & leek pie
POULTRY MAIN DISH RECIPES
Take full advantage of Christmas turkey extras in this ameliorating pie, utilizing prepared moved baked good assuming you like. Present with cranberry sauce, sauce and stuffing
Cooking Ingredients
- 8 rashers smoked smudgy bacon, cleaved
- 50g spread
- 2 leeks, managed, split and cut
- a couple of thyme twigs, leaves picked
- 50g plain flour, in addition to extra for cleaning
- 400ml turkey or chicken stock
- 100ml twofold cream or full-fat crème fraîche
- 1 tbsp wholegrain mustard
- 600g extra cooked turkey meat, destroyed or cut into pieces
- For the cake
- 175g plain flour, in addition to extra for cleaning
- 1 tbsp mustard powder
- 125g frozen spread
- 1 egg, beaten
Cooking Direction
Strategy
Stage 1
To begin with, make the cake. Blend the flour and mustard powder together in a bowl. Coarsely grind in the frozen margarine, mixing sometimes to cover the spread in the flour. Pour in 90-100ml virus water and blend in with a cutlery blade to make a delicate batter. Wrap and chill for something like 30 mins.
Stage 2
Heat a profound medium skillet over a low intensity and cook the bacon for 5-10 mins until it has delivered its fat and become brilliant. Add the spread, leeks and thyme leaves. Cover and cook for 15-20 mins until the leeks are delicate. Mix in the flour and cook for 2-3 mins more, then, at that point, progressively pour in the stock. Mix and stew until thickened. Scratch into a bowl and pass on to cool.
Stage 3
Heat the stove to 200C/180C fan/gas 6. Blend the cream, mustard and turkey into the cooled leek combination, then, at that point, empty this into a 23cm pie dish.
Stage 4
Carry the cake out on a very much floured surface into a 35cm circle. Brush the edge of the pie dish with a tad bit of the beaten egg, then lift the baked good over the filling and press along the edge to seal. Trim and pleat the edges, then cut three air openings into the highest point of the pie. Heat for 45 mins until the pale is brilliant and the filling quite hot.