turkey and mushroom pie
What’s that you say? You have leftovers from Christmas Day? Unheard of.
Previously I’ve made Jamie’s sweet leek pie with leftover poultry and it’s brill. Using that as an inspiration I made a mushroom version and it’s just as good.
Turkey and mushroom pie (serves 4 – 6):
1 onion, diced
1 sprig rosemary, leaves picked and chopped
300g chestnut mushrooms, sliced
Christmas dinner leftovers, about 800g (I had turkey and stuffing)
500ml stock (ideally turkey stock made from the carcass, but chicken would be fine)
300ml creme fraiche
A sheet of ready-rolled puff pastry
1 egg, beaten
- Heat a little oil in a large casserole dish, then add the onions, rosemary and mushrooms. Stir fry a little and cover with a lid to sweat for about ten minutes. Add the turkey leftovers, stock and creme fraiche and simmer for ten further minutes.
- Preheat the oven to 170°C. Pop a sieve over a saucepan and tip the turkey mix into the sieve. When the creamy gravy has all strained off transfer the mushroomy meat to a baking dish and cover with the pastry. Brush with the beaten egg and bake for 30 minutes or until golden. Serve with the creamy gravy that has been warmed through over the hob.
Yum yum yum.
There is nothing like a pie! And so easy with the ready made puff pastry. Does anyone actually make their own?
I’ve certainly never bothered making my own. It’s one of those products that doesn’t seem to be worth doing yourself.
Yes, I make my own (www.great-british-food.com), and I’m sorry, but a dish of gloopy stuff with a sheet of Jus-Rol chucked on top is not actually a pie. Not even close.
More power to your pastry-making elbow! Bit harsh to describe my dinner as “gloopy stuff” though.