This savoury turkey pie has an old-fashioned English feel to it with the chestnuts. Definitely doesn’t scream "leftovers." From Tart It Up: Sweet and Savory Tarts And Pies, by Eric Lanlard.
2 tbsp. (28.4 g) unsalted butter
1 onion, finely chopped
1 1/3 cups (195 g) finely diced carrots
2 1/4 cups (205 g) thinly sliced leeks
1 cup (224 g) heavy cream
2/3 cup (160 mL) chicken stock
1 tbsp. (15 mL) finely chopped tarragon
5 cups (1.1 kg) small, cooked turkey pieces
7 oz. (200 g) cooked, peeled chestnuts, drained
12 oz. (342 g) store-bought puff pastry
All-purpose flour, for dusting
1 egg, beaten
Salt and freshly ground black pepper
Melt the butter in a large skillet and gently sauté the onion over medium heat until soft. Add the carrots and leeks and cook for another 5 minutes.
Add the cream, stock and tarragon. Simmer for 10 to 12 minutes or until the sauce starts to thicken.
Meanwhile, preheat the oven to 350 F.
Season with salt and pepper, then add the turkey and the chestnuts to the skillet, being careful not to break them up when stirring. Simmer for another 5 minutes.
Spoon the filling into a 9 1/2 x 7 inch (24 cm x 18 cm) shallow ovenproof dish. Roll out the pastry to a 1/4-in (6-mm) thickness on a lightly floured surface. Brush the rim of the dish with some of the beaten egg, cover the pie with the pastry, and trim off any excess. Press the pastry edges against the rim of the dish to seal. Brush the pastry all over with beaten egg and make a couple of little holes in the middle of the pastry with the point of a sharp knife to let the steam escape.
Bake in the oven for 30 to 35 minutes or until the pastry is all puffed up and golden and some of the juices are escaping.
Makes 6 to 8 servings.
Wine match:
A great dish that deserves bright fresh white wine to act as squeeze of lemon and cut through the cheese.—Anthony Gismondi
Quails’ Gate Chasselas — Pinot Blanc — Pinot Gris 2013, Okanagan Valley, British Columbia, Canada $19
Typically aromatic with notes of pears, red apples and grapefruit to freshen this dish.
Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi 2013, Marche, Italy $20
Dry, fresh, juicy palate with honey, spicy, red apple, peach and grass flavours to perfectly accompany the salad.
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