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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly. | 2. Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. | 3. When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off. | 4. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. | 5. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish. | 6. (Optional Chestnut and Sage Version. Roll the pastry out so it’s about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.). | 7. Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. | 8. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lardons	50		smoked chopped	1260.8333	0.0	280.5	7.0833
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
olive oil				-	-	-	-
butter	25			2137.5	98.2125	66.7875	180.0
leek	900		washed trimmed chopped sliced	48861.0	11334.15	1201.5	240.3
sea salt black pepper			ground	1260.8333	0.0	280.5	7.0833
turkey	420		cooked	272272.6175	247.5206	41202.6534	10738.5844
plain flour	1	tablespoon		1260.8333	0.0	280.5	7.0833
turkey	600			272272.6175	247.5206	41202.6534	10738.5844
creme fraiche	2	tablespoons		1260.8333	0.0	280.5	7.0833
puff pastry	225			307597.5	25192.125	4079.25	21223.125
stuffing			cooked prepared	-	-	-	-
chestnut	6		cooked	-	-	-	-
sage leaf				1260.8333	0.0	280.5	7.0833
egg	1		beaten	71.5	0.36	6.28	4.755
sea salt black pepper			ground	1260.8333	0.0	280.5	7.0833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.