Ingredients
Pie Filling
- 2 leeks, washed, trimmed, cut into 3 cm lengths
- 3 rashers bacon, cooked then crumbled, cut into small strips
- 30 g Butter
- 100 g white wine
- 6 sprigs fresh thyme, leaves only
- 60 g plain flour
- 1 tbsp TM vegetable stock concentrate
- 300 g water
- 800 g cooked turkey meat, cut into 2 cm pieces
- 100 g sour cream or creme fraiche
- salt and pepper, to taste
Egg Wash
- 1 egg
- 60 g Milk
Sour Cream Pastry
- 250 g plain flour
- 200 g unsalted butter, chilled, cut into cubes
- 125 g sour cream
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place leek into mixing bowl and chop 5 sec/speed 4. Set aside.
Place bacon and butter into mixing bowl and sauté 3 min/Varoma/speed 1.
Add reserved leek and cook 4 min/100°C/speed 1.
Add white wine and cook 1 min/100°C/speed 1.
Add thyme, flour, stock and half of the water and mix 15 sec/speed 4.
Add all remaining ingredients, including remaining water, and cook 10 min/100°C/Reverse/speed 1. Allow filling to cool on the bench for 20 minutes, and then in the refrigerator for an hour.
Meanwhile in a small bowl combine egg and milk together then set aside.
Preheat oven to 180°C. Once filling has cooled, pour 30 cm x 25 cm pie dish.
Roll out rested sour cream pastry to approx. 5 mm thickness, then place pastry lid on top of pie dish, cut around the edges to remove excess pastry and press firmly around the edges to seal. Brush the egg wash over the top pastry and using a sharp knife, make a small incision in the top of the pastry to allow steam to escape during baking.
The Sour cream pastry recipe can be found here //www.recipecommunity.com.au/recipes/sour-cream-pastry/65236
Place pie into oven and bake until golden. Allow to cool slightly prior to serving.
Insert flour and butter into mixing bowl and mix 5 sec/speed 10. Add sour cream and mix 10 sec/speed 8 or until pastry comes together and forms a ball.
Remove from bowl, wrap pastry in cling wrap and refrigerate for 30 mins prior to using.
Sour Cream Pastry
Tip
The Sour cream pastry recipe can be found here //www.recipecommunity.com.au/recipes/sour-cream-pastry/65236
This recipe can be used to make 8 individual pies (using 8 x 250 mL ramekins)
To make 36 – 40 party pies, prepare the Shortcrust pastry in the Everyday cookbook and use as a base for your pies, before proceeding as per the recipe above.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
You just copied and pasted another recipe without even refering to it:
https://www.recipecommunity.com.au/main-dishes-meat-recipes/turkey-and-leek-pie/31rw95c4-9d870-860947-cfcd2-dqbnwuqm
SensationaL. There will never be wasted Turkey again, after Christmas, in this house. The hubby loved it. Thank you.
Using about 400 grams of leftover turkey, leftover ham instead of bacon, verjuice instead of wine, shallots instead of leeks, not adding the sour cream/creme fraiche, and using up pre-made pastry, this pie was a hit with the meat lovers in the family. It smelt good to me too. We'll definitely make this again next Christmas. Thank you very much for the recipe
Is this a thermo version of the Jamie Oliver recipe from his Xmas left over specials, because all the ingredients & quantities are exactly the same just about????
Made this tonight with leftover Christmas turkey. I added some onions, carrots and celery. Replaced wine with vegetable stock. Turned out great. One pie eaten tonight, and a second for tomorrow.