Turkey Pot Pie (Left unders made great!)
If you don't have extra turkey to use up, was it even Christmas?
I love a pot pie, be it chicken, turkey or legit beef, so do yourself a flavour with all of that leftover ham, turkey or whatever and get this on the go. Flaky puff pastry encasing anything is just delicious, all year round.
Happy left unders....
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- 1 Punnet Puff Pastry ready to roll Recipe
- 75 Grams Butter BUY
- 100 Grams leek, cleaned and roughly chopped
- 40 Grams Bakers or Strong Flour BUY
- 2 Pinches Pink Salt Flakes BUY
- 100 Grams carrots, sliced thinly (coins)
- 2 stalks celery, sliced
- 1 small Capsicum/Pepper red, diced
- 300 Grams Turkey stock or cooking juices from your turkey
- 500 Grams turkey meat, diced or shredded
- Black Pepper freshly cracked, to taste
- 1 corn on the cob, kernels only
- 100 Grams frozen or fresh peas
- 50 Cups Cream BUY
Prepare the pastry so you are ready to roll.
Place butter, leeks, flour and salt into the Thermomix bowl and chop 4 sec/speed 6.
Saute 5 min/Varoma/speed 2.
Add carrots, celery, red pepper, turkey stock, and cook 10 min/100°C/Reverse/speed 1.
Add turkey and pepper and stir through 4 sec/Reverse/speed 3.
Add remaining ingredients and stir through with a spatula. Pour filling into a greased casserole dish and set aside to cool a little before adding the pastry lid.
Preheat the oven to 200°C.
Roll the pastry out on a floured silpat mat to fit the size of your casserole as a lid. Tuck and seal the edges well. Cut a cross through the centre of the pie to allow steam to escape. I actually made strips of pastry and then created a lattice shape, but I did get lost somewhere around the edges. It was fun through. Brush the entire thing with egg wash and bake 35-40 minutes until pastry is golden and puffed.
Leave to cool for at least 10 minutes prior to serving as the filling is hotter than the sun.
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