As I have mentioned in previous blogs, my Dad was not a great fan of chicken, nor was he a fan of turkey. Christmas, like many people in the UK, was the only time he would cook a turkey. He just didn’t like to cook a whole dead animal and there was always lots of leftovers. ‘There are only so many turkey sandwiches you can eat before it gets boring,’ Dad used to say. So as well as eating turkey sandwiches we always had a turkey pie too. Nothing went to waste in our house.
On Christmas day Dad would cook the turkey and on Boxing day dad would cook a gammon. With the leftovers from both these meals he would make a delicious pie. As a kid, apart from the presents, Dad’s Turkey Pie was my favourite part of the Christmas period. Dad may not have enjoyed cooking or eating the turkey, but he knew how to make a yummy pie from the leftovers. Below is a video and recipe for you.
What is your favourite pie? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx
- Sharp knife
- Chopping board
- Large frying pan
- Mixing bowl
- Rolling pin
- Plastic brush
- Pie dish
Ingredients for the filling
- Turkey x 500g (leftover or raw)
- Gammon (leftover) or bacon or x 4 – 6 rashers
- Leek x 1
- Carrots x 2 meduim
- Red pepper x 1
- Yellow pepper x 1
- Bone broth or chicken stock x 250mls
- Cream x 200mls
- Thyme x 2 sprigs
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Oil for the pan
Ingredients for the pastry
- Wholemeal spelt flour x 200g plus extra for dusting
- Unsalted butter x 100g plus extra for the pie dish
- Egg x 1
- Lemon juice x 1 tsp
- Oat milk or a milk or your choice x 2 tbsps (optional) plus extra for the pie
- Salt x 1/4 tsp
Method for the pastry
- In the mixing bowl, mix together the flour and the salt.
- Next cut the butter into cubes.
- Add half the cubes to the flour.
- Gently and swiftly rub the butter into the flour until it resembles coarse breadcrumbs.
- Now add the rest of the butter and rub until it the size of peas.
- Make a well in the centre of the dry ingredients.
- Mix the beaten egg with the lemon juice.
- Gradually pour the beaten egg mixture into the well.
- Use the fork to mix the dough as you go.
- If the mixture looks like it has sufficient liquid to form a dough, stop adding the beaten egg.
- Any extra beaten egg keep for the pie top.
- However, if it looks a bit too dry, add a tablespoon or two of the chosen milk.
- When you can form a dough ball in your hand put it onto a floured board.
- Then knead lightly until smooth.
- Shape the dough into a ball.
- Wrap it in clingfilm and put it into the fridge for at least 30 minutes.
Method for the filling
- Start by slicing the leek.
- Next peel the carrots and slice them.
- Then remove the core from the peppers and slice them.
- If using raw turkey, chop it into 1 inch chunks.
- Plus, if using bacon, slice it into 1/2 centimetre pieces.
- Put the saucepan on a high heat and add enough oil to cover the base of the pan.
- To spread the oil, use a brush to wipe across the base of the pan.
- When the pan is hot, add the leek and fry until it soften.
- If using raw turkey, add it in at this point and fry until it becomes golden brown.
- Add in the bacon while the turkey is frying.
- Fry the bacon until it becomes pink in colour.
- Once the bacon is pink and the turkey is golden brown add the sliced carrots and peppers.
- Fry for a further two minutes or until they start to soften.
- Pour in the stock and the cream.
- Bring to boil and then let simmer.
- Add in the leaves of the thyme and the dried oregano.
- When the ingredients are simmering add the salt and pepper to taste.
- Leave to simmer for 30 minutes then remove from the heat.
- If using leftover turkey and gammon, add it in at this point.
Method for putting the pie together
- Preheat the oven to 180°C.
- Remove the pastry from the fridge and leave to stand for 30 minutes.
- Once the pastry is warmer, remove the clingfilm.
- Spread the extra butter around the pie dish.
- Cut the pastry in two making sure one piece is slightly larger than the other.
- Dust a clean surface with the extra flour.
- Put the larger piece of pastry in the middle.
- Using a rolling pin, roll the pastry until it’s larger than the pie dish you are using.
- Cover the base of the pie dish with the pastry.
- Cut off any excess pastry.
- Place a knife on top of the pie dish and slice the excess pastry, moving the knife around the dish.
- Add the excess pastry to the small ball of pastry.
- Again on a clean surface dust with more flour.
- Then roll the pastry until it’s a similar size to the pie top.
- Using the plastic brush, spread the extra milk and any extra beaten egg around the edge of the pie.
- Once the egg or milk is spread evenly around the outside of the pie, place the pastry on top.
- With the knife cut a cross in the top of the pie and spread any leftover milk or egg across the top.
- Put the pie in the oven and bake for around 25 – 30 minutes.
- When the pie is golden brown remove from the oven.
- Serve with mashed potato and green bean or peas.
Dad’s Turkey Pie is great not only at Christmas but in our house we enjoy it all through the year. All the ingredients in the pie are freezable so it could be made in advance of a meal. Plus it’s transferable too, so you could take it on a picnic. It could also be eaten on a warm summers day as a cold meal with potato salad and peas. In case turkey is not an option for you then chicken can be used as an alternative too. However you decide to eat this dish, as always, enjoy.