Mention pie to the average American, and they will think Apple, Peanut, Pumpkin. Basically anything that can be (optionally) served with cream or ice-cream. Mention pie to the average Briton and they will think Steak & Kidney, Beef & Onion, Chicken & Mushroom. It’s not that we don’t have sweet pies too, it’s just the savoury kind takes precedence in our culinary culture. I don’t think I’ve seen any savoury pies on sale since we moved here, though of course that doesn’t mean they don’t exist.
With Thanksgiving just last week, I have been left with the inevitable pile of leftover Turkey to try and use ‘creatively’. I find the downside of Turkey is no matter how juicy and moist it is when it’s served fresh, once it has been carved and refrigerated, it has a tendency to dry out. This is why I prefer to use the leftover meat in dishes with some sort of sauce or gravy. The last time I was faced with a similar mountain of Turkey, a pie was top of the list, and so it is again. Tonight we dine on Meat Pie & proper thick cut deep fried chips (not fries!). With malt vinegar.
As usual, I have just thrown in quantities of each ingredient that looks about right so the amounts are approximations. The filling can be used immediately, or prepared in advance.
Gives 4-6 portions.
- 15 oz / 425g Shortcrust (or pie) pastry (I cheat and use ready made and rolled stuff)
- 500g Cooked Turkey, cut into small chunks
- 2 tablespoons olive oil
- 1 medium onion (I used a red one today)
- 16oz / 500g mushrooms
- canned sweetcorn
- 300 ml Stock (I used stock made from the Turkey carcass, you can substitute chicken or vegetable stock)
- Tarragon, Thyme, Parsley
- 1 tablespoon Cornflour / Cornstarch, dissolved in cold water
- 1 egg, lightly beaten
Heat the olive oil in a non-stick pan, and then fry the vegetables until they have softened. Next add the herbs, and seasoning, followed by the stock. Bring to the boil, and then reduce to a simmer for 20 minutes, which should reduce the liquid by approximately half. Stir in the Turkey and then the cornflour & water.
Pre-heat the oven to 200°C / 400°F. Grease a deep pan, approx 9″ in diameter. If necessary, roll the pastry into 2 equally sized pieces, and line the bottom and sides of the pan with one.
Fill the pastry with the prepared filling, and then use the 2nd piece of pastry, and press the 2 pieces together around the edges. Brush the surface with the egg.
Bake in the oven for approx 50 minutes, until the pastry surface is golden brown. Enjoy with vegetables and potato product of your choice.