Who fancies Turkey Pie? Probably not on January 1st. But on February 26th – yes! This is my Leis available from Waitrose at £2.50/400g. It actually comes as two, 200g blocks, which are really dinky and easier to handle (gluten-free pastry is notoriously crumbly, especially my own, which I usually end up squidging into the baking dish rather than actually rolling).
My family devoured this pie with a tomato salad, although there’s quite a lot of veg in the dish itself, so it doesn’t need it. As for the pastry, it’s rather sweet (I see it has glucose in the ingredients) and cloying, so not an unbridled success.
Recipe: Turkey and Vegetable Pie
Ingredients: (serves 6-8)
- 50g butter
- 1 onion, chopped
- 1/2 red pepper, chopped
- 1 courgette, roughly chopped
- 1-2 cloves garlic, chopped or crushed (optional)
- 1 chicken stock cube (I use Oxo as I like the crumble-ability)
- 1 heaped tablespoon plain flour (gluten-free if you like)
- 500ml milk or soya milk, or a mix
- 500g cooked, diced turkey, chicken or duck
- 1 chicken stock cube
- 1 heaped tsp mixed dried herbs/Herbes de Provence
- 1 tbsp fresh herbs (I used parsley, but basil or thyme would be nice too)
- 75g cheese (I used up a mix of Parmesan and feta)
- salt and pepper
- 400g frozen pastry (I used Dietary Specials Shortcrust)
- 2 tbsp oatmeal or flour (for rolling out)
- Pre-heat the oven to 180 degrees Celsius.
- Gently fry the onion in the butter in a medium saucepan. When the onion starts to soften, add the courgette, pepper and garlic, if using.
- Add the flour, stir in and gradually add the milk, giving a good mix between each slosh, to avoid lumps.
- When you have a vegetabley white sauce, let it come to a simmer then switch off the heat and add all the other ingredients (meat, stock cube, herbs, seasoning) except pastry and oatmeal.
- Stir and tip into a large, deepish ovenproof baking dish.
- Roll out the pastry to fit the top, flouring the work surface with the oatmeal (which I prefer to flour for extra crunch and a savoury, oaty flavour).
- Bake for 30 minutes or until the pastry looks golden and no longer raw (the filling is all cooked remember).
- If you are making this earlier in the day for suppertime, it keeps well in the fridge all assembled, waiting for baking.