Tom’s Turkey, Sausage, and Bacon Pie
This recipe is a great way to make the most of turkey pieces, leftover herbs and vegetables, and even spare sausages and bacon from those family fry-ups on Christmas morning and Boxing Day. It’s an easy recipe to do, especially if you buy in quality puff pastry, and a great way to clear out the fridge of cooked meat and surplus vegetables.
Serves [6]
Ingredients
40 grams butter
120 grams onion, finely diced
260 grams leeks, chopped
4 grams fresh thyme
3 grams salt
15 turns of milled black pepper
100 grams or 8 rashers cooked smoked bacon
4 leftover cooked sausages
20 grams plain flour
250 millilitres turkey stock made from the turkey bones
250 millilitres double cream
500 grams cooked, leftover roast turkey meat, flaked
1 tablespoon chopped parsley
150 grams puff pastry
Method
Preheat the oven to 180 celsius.
Place a shallow pan on a low to medium heat and add the butter. When it has melted, add onion, leek, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour.
Cook for 8-10 minutes slowly, stirring them now and again.
Slice the bacon thinly and slice the sausages into 1cm pieces. Add the bacon and sausage to the pan and cook for 1-2 minutes still with the lid on and then remove the lid and add the flour.
Cook out for 1 minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further two to three minutes.
Add the turkey pieces to the pan and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into a 20cm pie dish.
Roll out the puff pastry to approximately 3mm thick. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and bake for 30 minutes.
Recipe provided by Tom Aikens of Tom’s Kitchen.
