I was testing out the overlay function in Photoshop- see! I do try a little for my blog.
Continuing my series on Thanksgiving leftovers, presenting:
THANKSGIVING LEFTOVER TURKEY PIE
Note: Turkey or chicken pie is actually very easy. The secret to good chicken pie lies, I believe, in good chopping. All ingredients should be chopped uniformly into small cubes approx. 1cm by 1cm.
Filling
A - Aromatics
2 tbsp butter
1 onion, chopped finely
2 celery stalks, washed and cut into small cubes (alternatively, use peas)
2 carrots, peeled and cut into small cubes (I used 2 leftover sweet potatoes here)
2 potatoes, peeled and cut into small cubes
B - Filling
600g leftover turkey, cut into small cubes
Milk (I used leftover single cream + water from sweet potato tartlets)
C - Thickening
Cornflour or plain flour
A Melt butter in a casserole or big pot. Saute onions till soft (approx. 5 mins). Add celery, carrots and potatoes and saute for a further 5 mins.
B Add turkey and mix well. Then add enough milk to cover the mixture. Bring to boil and simmer for 20 mins. Season with a lot of black pepper and salt to taste.
Pre-heat oven, 180 degrees celcius. Make pastry at this stage.
C Using a few drops of water, make a paste with the flour. Stir into mixture to thicken.
Pastry
Incidentally, this is a basic short crust pastry. Delia Smith, although unwieldy to use, has a very good exposition on pastry here, which I have poured over in my sleepless nights. Delia recommends metal pie dishes and I'm on the lookout for a new metal pie dish, as well as individual pie moulds, at the moment!
Make double the pastry recipe here. Roll out 2/3 of pastry into a round 2 inches larger in circumference than pie dish. Line pie dish as described previously to prevent air being trapped underneath. You should have 1 inch hanging over from the edge of the dish.
Scrape in turkey filling, taking care to make a little mound in the middle.
Roll out remainder pastry into a round 1 inch larger in circumference than pie dish. Using your rolling pin, lift and cover the pie. Press the edges firmly together and knock them about to form a rim. Using a fork, flute the circumference of the pie. Cut a small steam hole in the middle of the pastry. Brush with 1 beaten egg and bake for 30-40 mins.
Note: Turkey or chicken pie is actually very easy. The secret to good chicken pie lies, I believe, in good chopping. All ingredients should be chopped uniformly into small cubes approx. 1cm by 1cm.
Filling
A - Aromatics
2 tbsp butter
1 onion, chopped finely
2 celery stalks, washed and cut into small cubes (alternatively, use peas)
2 carrots, peeled and cut into small cubes (I used 2 leftover sweet potatoes here)
2 potatoes, peeled and cut into small cubes
B - Filling
600g leftover turkey, cut into small cubes
Milk (I used leftover single cream + water from sweet potato tartlets)
C - Thickening
Cornflour or plain flour
A Melt butter in a casserole or big pot. Saute onions till soft (approx. 5 mins). Add celery, carrots and potatoes and saute for a further 5 mins.
B Add turkey and mix well. Then add enough milk to cover the mixture. Bring to boil and simmer for 20 mins. Season with a lot of black pepper and salt to taste.
Pre-heat oven, 180 degrees celcius. Make pastry at this stage.
C Using a few drops of water, make a paste with the flour. Stir into mixture to thicken.
Pastry
Incidentally, this is a basic short crust pastry. Delia Smith, although unwieldy to use, has a very good exposition on pastry here, which I have poured over in my sleepless nights. Delia recommends metal pie dishes and I'm on the lookout for a new metal pie dish, as well as individual pie moulds, at the moment!
Make double the pastry recipe here. Roll out 2/3 of pastry into a round 2 inches larger in circumference than pie dish. Line pie dish as described previously to prevent air being trapped underneath. You should have 1 inch hanging over from the edge of the dish.
Scrape in turkey filling, taking care to make a little mound in the middle.
Roll out remainder pastry into a round 1 inch larger in circumference than pie dish. Using your rolling pin, lift and cover the pie. Press the edges firmly together and knock them about to form a rim. Using a fork, flute the circumference of the pie. Cut a small steam hole in the middle of the pastry. Brush with 1 beaten egg and bake for 30-40 mins.
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