Leek and turkey pie

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 440 g Flour
  • 250 g cold butter
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 350 ml Vegetable broth
  • 350 ml + 2-3 tablespoons of milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp freshly grated nutmeg
  • 2 Leek sticks (leek)
  • 150 g frozen peas
  • 300 g Turkey Breast
  • 1 Garlic clove
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Knead 400 g flour, 210 g butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a pie mould (approx. 24 cm Ø). Roll out 2/3 of the dough 2-3 mm thin and round (approx. 30 cm Ø) on a floured work surface. Line the mould with the dough, cut off any protruding edges. Prick the base of the dough several times with a fork and chill the mould for approx. 30 minutes. Briefly knead the remaining dough and dough sections, wrap in cling film and also refrigerate

  2. 2

    For the sauce, melt 40 g butter in a saucepan. Stir in 40 g flour and sauté briefly. Add stock and 350 ml milk while stirring. Bring to the boil, boil for 5-8 minutes, season with salt, pepper and nutmeg. Let the sauce cool down while stirring occasionally

  3. 3

    Clean the leek, cut the upper third and wash thoroughly. Cut the leek into slices about 0.5 cm thick. Put peas in boiling salted water, bring to the boil, drain and rinse with cold water. Wash the turkey breast, dab dry and cut into approx. 1 cm pieces. Peel garlic and chop finely

  4. 4

    Heat the oil in a frying pan. Fry the turkey meat for approx. 4 minutes while turning. Season with salt and pepper. Add peas, garlic and leek and fry for 1-2 minutes. Add the sauce and mix well, if necessary season again

  5. 5

    Add the leek and turkey mixture to the pie dish. Roll out the remaining dough on a floured work surface until it is 2-3 mm thin and round. Cut out a circle (approx. 23 cm Ø). Cut a small hole (approx. 2 cm Ø) in the middle. Beat the egg and 2-3 tbsp. milk. Brush the edges of the dough with it and place the dough circle on the filling. Press the edges together. Cut out small leaves or flowers from the dough. Brush the pie with the egg and milk and garnish with the leaves. Brush the leaves as well

  6. 6

    Bake the pie on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes until golden brown. Cover the surface with aluminium foil if it gets too dark. Let the finished pie cool on a cake rack for 5-10 minutes, then serve

  7. 7

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
560 kcal
CARBS
45 g
FATS
33 g
PROTEINS
20 g

Categories & Tags

Main Dishes