Leftover Turkey And Leek Pie Food

LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY

Steps:

• Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
• Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
• When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
• Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
• Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
• (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
• Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
• When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

TURKEY AND SWEET LEEK PIE

Steps:

• Pre-heat the oven to 190°C/375°F/Gas 5.Put your bacon in a large pan on a medium heat and add the thyme leaves. Add a lug of olive oil and the butter and let it fry for a few minutes. Add all of the leeks and fry them for about 3 minutes so they are well coated in the butter. Add a pinch of salt and pepper, then pop the lid on, turn down the heat and let them cook away gently for 30 minutes, stirring every 5-10 minutes to ensure they don't catch.
• When the leeks are ready, add the turkey and stir (if you have left over stuffing, throw that in too).Add the flour, mix it in well, then pour in the stock and stir again. Add the creme fraiche turn up the heat and bring to a boil. Taste and check the seasoning, then turn off the heat. Pour the mixture through a sieve over a large empty pan to let the wonderful gravy from the mixture drip into the pan.
• Get a deep baking dish 22 x 30 cm. Roll out the pastry so that it's double the size of the dish. Crumble the chestnuts over half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half over, and then roll it out carefully to fit your dish.
• Spoon turkey mixture into pie dish (I add a little of the drained gravy just spooned gently over the top-but not too much).Lay the pastry on top and tuck the ends under. Gently score the pastry diagonally with a knife, then brush with beaten egg.
• Bake for 35-40 minutes. Heat up the strained off gravy and serve with the pie ( I thicken it very slightly with a mixture of water and cornflour).

SARASOTA'S EASY LEFTOVER TURKEY, LEEK AND POTATO TART

Steps:

• Leeks -- In a small sauce pan on medium high heat, add the butter and melt. Then add the garlic, leeks and cook on medium (you don't want to brown them) for about 5 minutes until tender. Then add in the scallions and diced turkey and cook another minute. Don't forget to salt and pepper well.
• Crust -- As the leeks saute, make your crust. Now I prefer to use a tart pan, but not everyone has one. You can make a rough or rustic tart and just lightly crimp the sides up around the tart which is fine. But you want something around 10-12" round. A pizza pan also works for this and you can also make this on a pizza stone. If making it on a pizza stone or a pizza pan I line with parchment paper, so it doesn't stick (not necessary, just something I liked to do). If using a tart pan, spray with non stick spray.
• Unroll the pizza dough and roll on a floured surface into a circle. About 14-16", thin but you don't want it falling apart. Then in the tart pan, pat on the bottom and then pat up the sides. If using a pizza stone, pan, etc., don't crimp up the edges until you fill the crust with the fillings.
• Potatoes -- To your leftover potatoes, add in the chives, egg, garlic, and 1/4 cup cheese. Mix the potatoes well and then spread the potato mixture on to the pizza dough.
• Note: If using fresh homemade mashed potatoes vs leftovers, just make a basic recipe with butter and cream and then add in the chives, egg, garlic and cheese liked stated above.
• Tart -- For the tart pan, fill the bottom of the pan. If using a pizza stone or pizza pan, spread the potatoes on the pizza dough leaving 2" around the edge so you can fold them over form a crust. Just don't fill it all the way to the edge.
• Leeks and Turkey -- Spread the leeks, scallion, garlic and turkey mixture over the potato and top with the remaining cheese.
• Bake -- In a 375 degree oven, bake for 20 minutes until golden brown. If using a pizza stone, don't forget to heat up the stone first. After the cheese is melted and the crust is golden brown, remove and let set just 5 minutes before serving.
• Serving -- Cut in slices like a pizza and serve with a scoop of cranberry sauce on the top. Serve with balsamic green beans and a pumpkin parfait. Leftovers are great!