2 rashers smoked bacon, chopped
½ bunch of fresh thyme
2kg leeks, chopped
Salt & pepper
800g turkey meat, chopped
2 heaped tbsp plain flour, plus some for dusting
2 pints turkey, chicken or vegetable stock
2 tbsp of crème fraiche
500g puff pastry
12 chestnuts, roasted and peeled
2 sprigs fresh sage
[If you’re using left-over turkey meat which has already been cooked skip step 3]
1. To prepare the chestnuts:
Heat oven to 200C/400F/Gas 6. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tray and bake until the skins open and the insides are cooked, this should take about 30 minutes. Once they’re done, pull off the outer skin and put the peeled sweet kernels to one side.
2. Wash and chop the leeks.
3. In a large pan fry the turkey – seasoned with salt and pepper – in oil and a knob of butter over a medium heat for about ten minutes. Remove the browned meat and put it to one side.
4. Heat some more oil and butter, then add the chopped bacon and a sprinking thyme leaves and cook through for a few minutes. Add the chopped leeks and cook for a further 3 mins, stirring all the while. Add salt and pepper, turn down the heat and let the mixture cook gently for about 15 mins stirring all the while. Add the turkey meat, stir it through, and let it cook for a further 15 minutes.
5. Preheat oven to 190 C / 375 F / gas 5.
Add the flour to the cooked turkey and leeks, mix well, pour in the stock and stir again. Add the crème fraîche then turn up the heat and bring everything back to the boil. Add more salt and pepper if necessary and turn off the heat. Pour the mixture through a sieve and let it drip while you prepare the pastry.
6. Roll out the pastry so it’s about double the size of the dish you’ll be using to make the pie. Crumble the chestnuts over one half of the pastry, tear up some sage leaves and sprinkle them over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly until you have a rectangle big enough to cover your baking tray. Don’t worry if bits of the chestnuts and sage poke through.
7. Spoon the thick turkey & leek mixture from the sieve into the pie dish and spread it out evenly. Place the pastry on top, trim the edges, and gently score it diagonally with a knife. Add a pinch of salt to a beaten egg and brush this over the top of the pastry. Cook the pie in an oven for about 40 minutes, until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve together with your tasty turkey pie.