and my channel is called Kitchen Daddy and it’s all about family cooking today I’m gonna show
you how to transform your leftover turkey into an incredible turkey and leek pie with
a chestnut and sage pastry now it’s gonna serve about 8 people so it’s great if you’ve
got guests coming over and it’s dead easy to make so let’s get into it now you’re gonna
need about 5 or 6 big large leeks like this now if they’re a bit dirty just cut them in
half and run them under some cold water let’s chop the white bits into nice big chunks and
the tougher green bits we’re just gonna finely slice so once we’ve finished prepping we need
about 2 kilos which is 4 pounds of finished leeks ok let’s get a big pan on a nice high
heat, I’m gonna roughly chop a few slices of smoked bacon now let’s get those in I’m
also gonna add half a bunch of thyme which I’m just gonna remove the leaves now add a
splash of olive oil and we’re gonna fry that for a couple of minutes let’s add the leaks
we also need a good pinch of salt and pepper now I’m gonna fry this for a couple of minutes
and then let’s move that round the pan let’s make sure everything’s really well coated
ok let’s pop a lid on this we’re gonna turn the temperature right down and we’re gonna
cook the leeks really gently for about 30 minutes until they’re lovely melting and tender
so just give that a stir every 5 minutes or so now whilst that’s cooking I’ve got 800
grams, so just shy of 2 pounds of cooked turkey and we’re gonna cut that into nice big chunks
if you’ve got any of this kind of jelly looking stuff left in your roasting tray, whatever
you do do not throw that away because that is pure flavour this is the kind of stuff
chefs go nuts for so whatever you do don’t throw it out we’re gonna put that in with
the sauce ok the leeks have cooked down really beautifully so let’s add in the turkey and
that little bit of jelly I need two tablespoons of plain flour now let’s mix that all together
because we want to get that really well combined next I need 1 litre of chicken stock which
is roughly 2 pints and we’re also gonna add 2 tablespoons of creme fraiche now let’s bring
that up to the boil and we’ve just gonna simmer that for a minute ok I’m gonna pass all of
this through a big colander because I need to drain off most of the liquid and this is
a really important step because if you’ve got too much liquid in your pie filling it’s
just gonna boil over and it’s gonna ruin your pie and then all of that in there is gonna
become gravy when we come to serve you need a really large deep pie dish so at least 22
cm – 30cm now if you don’t have one just split it across two pie tins ok let’s get the pie
filling into the dish make sure that you fill that up just below the lip because any lower
and all you’re gonna get is saggy soggy pastry for the pastry I’m using shop bought puff
pastry now you could make your own if you wanted to but I really feel that these pre
rolled puff pastry sheets are a really helpful product for home cooking brush that with a
little bit of water and that’s going to help everything stick I’m using pre cooked chestnuts
which you can find in jars or vacuum packs and I need to crush about 12 of them and scatter
them all over as well as the sage leaves let’s add our top sheet of pastry and give that
a gentle roll just to get everything to stick down wet your fingers and we’re just going
to squeeze round all the edges just to make sure we’ve got a really nice seal now use
your rolling pin because that’s gonna help you just pick up the pastry lay that over
the pie dish and then we can move that into shape cut away any excess pastry give that
a nice squeeze around the edges just to make sure we’ve got that good seal score across
the top of the pastry and then we’re gonna brush that with an egg get that in the oven
190 degrees Celsius that’s 375 degrees Fahrenheit we’re gonna bake that for about 35-40 minutes
until the pastry’s lovely golden and all puffed up now I’m actually a little bit worried about
this bcause come and have a look it’s 40 degrees celcius out here it is absolutely roasting
and as we all know pastry doesn’t really like these kind of temperatures so fingers crossed
it’s all going to work out but if you find after about 25 minutes that your pastry isn’t
rising just crank up the temperature to about 210 degrees celsius that’s about 420 fahrenheit
and that should give that a nice little nudge right at the end just to get your pastry puffing
so anyway let’s go and have a look yeah? Now let’s reheat the cooking liquids from before
I’ve cooked off some peas and it’s time to plate up
this dish is absolutely amazing you’ve got the lovely sweetness from the leeks and you’ve
got that lovely cream sauce to go with it but the pastry is absolute knock-out you’ve
got the chestnuts the sage and when you have that with the turkey it just all works together
guys if you liked the video give us a thumbs up and leave a nice comment below i’d love
to hear from you make sure you subscribe to the Food Tube channel and if you want to check
out the Kitchen Daddy channel click that link over there thank you so much for watching
and I’ll see you again, bye bye!
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