Course : Lunch/Dinner | Cuisine: British | Servings : 4 persons | Cook Time : 120 minutes
Turkey & Bacon Pie
You can’t deny that turkey isn’t synonymous with Christmas, so this turkey & bacon pie recipe will prove appealing for the vast majority of Brits!
Our turkey and ham pie variant is different because of its high-quality and the fact that we’re using turkey bacon which is lower in fat than traditional bacon. Both of our turkey and turkey ham products are halal too.
Turkey pie has traditionally been a way to use up leftovers from the big day, but you can also use fresh turkey for the extra WOW factor.
The origin of turkey at Christmas dates back to Henry VIII, who decided to make the bird a staple for the festive day. After the British Empire discovered the New World, an influx of gobble-gobbles hit Britain.
Ingredients
- about 600g cooked Riverside Foods turkey breast meat carved into slices, brown meat chopped
- 6 rashers of Riverside Foods turkey bacon
- Wellside Foods puff pastry
- 75g butter
- 2 leeks, cleaned, halved and finely sliced
- pinch dried thyme
- 75g plain flour
- splash cider vinegar
- 200ml turkey or chicken stock
- 250ml double cream
- 3 tbsp wholegrain mustard
- 1 tbsp chopped tarragon
Instructions
- Let’s make the sauce first. Heat the butter in a saucepan, add leeks and thyme then cook gently for 10-15 mins until soft. Stir in the flour and cook to a paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool.
- If you’re using raw turkey, now is the time to cook this gently in the oven, then cube and add to the sauce.
- After rolling out the dough, cut just over a third of it and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
- Start adding in the filling ingredients into the pastry tin. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Cut a hole in the middle to release steam whilst cooking.
- When you’re ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.
Chef’s Tip:
