It is still the Octave of Christmas. So if you were planning avoiding meat, this being a Friday, think again. It is very much time for feasting in fullness as we continue to rejoice at our Saviour’s birth. Hold the diet off until the season is over!
In our house Hayley is the better baker and I the enthusiastic cook. And being a rather portly cleric some people wonder if, besides cooking, I ‘ate all the pies?’ Not quite but I do enjoy a good one. So let me share a recipe, taken from Lisa Faulkner’s ‘Recipes from my mother’. I highly recommend both her book (which is strongly family focused) and this ingenious use of left over Turkey. It makes a feast out of the leftovers.
Serves 6: Ingredients
150g pancetta (or bacon), 3-4 fresh thyme sprigs, 1.5kg leeks (trimmed and sliced), 2 tablespoons of olive oil, knob of butter, 800g of cooked turkey, 50g flour, 2 pints chicken stock, 50ml double cream, 375g pack of ready made puff pastry (or make your own!) 1 egg (beaten) Salt and pepper.
Heat a large frying pan and cook the pancetta and thyme for 3-4 mins on a med/high heat.
Add the leaks with the olive oil and butter. Reduce the heat to low and soften for 15-20 minutes, stirring occasionally. Make sure leeks dont stick or burn!
Add the turkey and stir well. Mix in the flour and then pour over stock. Add the cream and season to taste. Bring all to the boil and then take the pan off the heat.
Using a slotted spoon place mixture into a large pie dish. If gravy seems nice and thick pour it over. If still too runny- boil a little longer to reduce.
Grease the rim of the dish and roll the pastry out to cover. Pinch the edges to seal and brush with the beaten egg to produce a lovely golden brown.
Bake in a preheated oven for 40 minutes. Delicious!