Turkey, Leek and Bacon Pie Recipe
This turkey, leek and bacon pie is a great way to use left-over turkey leg from Christmas dinner, although you could also use turkey or chicken thighs. This recipe comes from The Pelican in Notting...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Rolling pin
- Pastry brush
- Lattice roller
- Baking dish
- Saute pan
- Saucepan
- Colander
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Fork
- Measuring cup
- Spoon
Ingredients
- 550ml chicken stock
- 900g diced turkey breast
- 125g unsalted butter plus extra for the pie dish
- 1 onion finely diced
- 1 garlic clove
- 100g streaky bacon chopped
- 1 large leek finely diced
- 125g plain flour
- 150ml white wine
- 200g slow-cooked turkey leg shredded
- 100ml double cream
- 1 tsp finely chopped tarragon
- 500g shortcrust pastry
- 2 puff pastry sheets
- 1 egg lightly beaten
- gravy, glazed carrots and stuffing to serve (optional)
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