Although this pie is meant to be made out of leftover turkey meat, I loved the look of it so much that I made last night using fresh turkey steaks. It is from Issue 12 of Donna Hay Magazine and there was a rather large omission in the recipe. That is, they forgot to put cranberry in it, despite this word being in the title of the recipe. Turkey & Leek pie just didn’t have the same kind of ring to it, so I had to wing it with the cranberry part of the recipe. I thought adding some cranberry sauce would suffice, but alas my supermarket decided to be sold out of it (which is a shame because it was on special), so I had to make my own from scratch. The recipe for this is also below and was adapted from a recipe on Simply Recipes.
I went a bit overboard with it though and regretted topping my pie with more cranberry sauce as it was sickly sweet and I couldn’t get through my whole piece. I had another today without extra sauce on top and it was just perfect, so I am reducing the amount that I show in the recipe below so that it can be served with some extra sauce, because really what is a pie without some sauce on top of it?
I’m sending this recipe over to Ruth for this weeks Bookmarked Recipes roundup. Unfortunately Ruth is finishing up this event at the end of this year, so you only have a couple more chances to be a part of it.
Turkey, Leek & Cranberry Pie Serves 4-6
Preheat the oven to 180C & spray a pie dish with olive oil spray. Heat a frying pan over medium heat and cook 350g turkey breast steaks in 1Tbsp olive oil for a few minutes each side until browned and cooked through, remove from pan, allow to cool and shred finely. (Alternatively you can use 2C shredded leftover roast turkey meat). Add 20g butter, 2 chopped bacon rashers, 1 sliced leek & 2 crushed garlic cloves to the pan and cook for 4-5 minutes or until the leek begins to caramelise. Reduce the heat to low and stir in combined 1/4C cranberry sauce, 1tsp dijon mustard, 1/2C cream, 1/4C sour cream (I used natural yoghurt because we were out of sour cream) & 1/4C chicken stock. Cook for 5 minutes, stirring, until the mixture begins to thicken. Add turkey and stir until combined. Remove from heat and set aside to cool.
In the meantime, thaw 2 sheets shortcrust pastry and use one sheet to line the pie dish, prick with a fork. Fill with cooled turkey mixture and top with another sheet of pastry. Prick in a few places with a fork, brush with beaten egg and sprinkle with allspice. Cook in preheated oven for 35-45 minutes or until golden. Serve with extra cranberry sauce.
Cranberry & Orange Sauce Makes 1C
In a small saucepan bring to the boil 1/2C brown sugar & 1/2C water. Allow sugar to dissolve & then add 2C fresh or frozen cranberries (I used 1C craisins). Bring to the boil, reduce heat and then allow to simmer for 10 minutes. Add the juice of 1 orange, 1/4tsp cinnamon, 1/4tsp nutmeg & 1/4tsp allspice, stir to combine and cook until heated through.
Menu Plan (Week beginning 15th December)
Not much cooking going on in our house this week, but here is the plan anyway!
Geoff cooking – Pea & Ham Soup
Beef & Pasta Bake
Chicken Curry w/ Rice & Pappadums (Carried over from last week – AGAIN!)
Saturday 20/12 (I’m out for a friends birthday)
They are on their own!
Sunday 21/12 (All out for an early Christmas at my aunty’s house)
You can find lots of other peoples menus at the Organising Junkie.