Turkey Pie

Introduction

This is inspired by a classic chicken pie recipe from Claridge’s, recreated by the lads at Fallow. I like this kind of pie because it gives you something that feels properly luxurious without needing more than patience, a good browning job, and a springform that can take a bit of abuse.

Turkey is underrated in a pie. Once it has rested, been cut into chunks, and folded into a proper sauce, it turns juicy and full rather than dry and solemn.

Step-by-step

Ingredients

• 1 kg turkey breast (2.2 lb)
• 200 g bacon (7 oz), sliced into strips
• 300 g mushrooms (10.5 oz), sliced
• 6 shallots
• 1 pack puff pastry, about 450 g (1 lb)
• 400 ml chicken stock (1 2/3 cups)
• 250 ml beef stock (1 cup)
• 150 ml dry white wine (2/3 cup)
• 1 tbsp malt extract or Marmite
• 1 small bunch tarragon, finely chopped
• 1 egg, beaten
• 50 g butter (1.8 oz)
• 3 tbsp plain flour
• 1 tbsp neutral oil
• Salt
• Black pepper

Method

1. We are of course using shop-bought pastry, but by all means make your own if you want. The whole thing goes into a springform.
2. Lay the puff pastry sheets partly on top of each other and press them together.
3. Lay the pastry into the form and press the edges down and together; trim away the excess later.
4. Turkey breast on offer for 99 a kilo! This recipe is really based on chicken, but turkey works just as well. Put it in a dish and set it in the oven at 180 C for a few hours (stick in a thermometer so you know roughly when it is done).
5. We started the filling by frying bacon and mushrooms.
6. Then some shallots, cut into fairly large pieces.
7. Fry everything in a pan until it browns well.
8. Add beef stock and malt extract(!). Fallow uses Marmite in their version.
9. Throw in some flour and stir it through so everything thickens.
10. Then the sauce itself. Here we make a classic beurre manié, meaning flour and butter. Add more shallots too, now cut into small pieces, and a teaspoon of tarragon because it works very well with chicken and turkey.
11. Once everything has cooked together into a mass, it is time to add chicken stock and a little white wine.
12. After a few hours, when the thermometer shows about 60 C or more, the turkey is “done”. In other words, it is still slightly under, but that is fine because it will spend another 40 minutes in the oven. It just gets extra juicy.
13. Sauce, turkey, and the filling are mixed together into a glorious filling. That then goes cold before we do anything else.
14. Use the rest of the turkey breast however you like. If you are like me, you are already thinking about the next dinner and making stock from the leftovers!
15. Once the filling is cold enough, you can fill the pie form.
16. Roll out two new pastry sheets for the lid, then brush them with egg. Use a fork to seal the lid all the way around. Do not forget to cut a couple of holes with a knife so steam can escape while it bakes. Set the oven to 220 C.
17. After at least 15 minutes of resting, you can remove the springform ring and voilà! The turkey pie is ready to serve!

Serving Notes

• Serve with peas or a simple salad on the side.
• Any leftover stock is perfect for the next dinner.
• The pie slices best after a few minutes of resting.