Serves 6

Turkey pie

Ingredients

Pastry
400g bread flour
325g butter, cubed and chilled
85ml ice cold water
salt

Filling
2 onions, roughly diced
2 leeks, roughly diced
8 cloves of garlic, finely sliced
125g butter
1tbsp flour
600ml turkey/chicken stock
200ml white wine
50ml sherry
10 splashes of lea and perrins
1 tbsp dijon mustard
1 bunch of thyme
2 bay leaves
bunch of parsley, roughly chopped
salt and pepper
meat from half a turkey, cut into 2cm chunks
juice of half a lemon
olive oil

How to prepare it

Pastry
Place the flour, butter and 2 pinches of salt in a large mixing bowl.

Using your fingers and thumbs, rub the flour and butter together until a breadcrumb like consistency is reached.

Add the water and mix until the dough comes together smoothly. try not to work it too much, but its important that its evenly mixed. (any larger pieces of butter are fine).

Shape the dough into a ball and flatten slightly into a disk. divide in 2 (60/40, bottom crust and top crust), wrap in cling film and chill in the fridge for at least 4 hours if possible.

Filling
Cook the vegetables on a medium-high heat in butter and a splash of oil until coloured and soft (approx 15 mins). Season Generously with salt and pepper.

Add the flour and cook until thick (10 mins) Add the white wine and sherry and reduce by half.

Add the stock, thyme and bay leaves and reduce until thick (the sauce should evenly coat the turkey whilst holding firm after baking).

Discard the thyme and bay leaves and stir in the lea and perrings, mustard, lemon juice and parsley. Taste and adjust seasoning with salt and pepper.

Remove from the heat and allow to cool before stirring through the turkey meat.

Chill in the fridge until very cold.

Assembling the pie
Remove the dough from the fridge and roll them out into a larger bottom crust and smaller top crust using flour to avoid sticking.

Make an egg wash by whisking together 2 egg yolks and a little water

Line the springform pan with bottom crust, allowing a slight overhang of excess pastry.

Add the chilled filling and top with upper crust. Gently press the bottom and top crust together and trim off the excess.

Generously brush the exposed crust with egg wash, saving leaving some for later.

Cut 2 small slits in the the centre of the top crust to allow steam to escape.

If possible chill the whole pie again for 20 mins.

Baking the pie
Preheat the oven to 230C

remove the pie from the fridge and brush with the remaining egg wash. Sprinkle with some salt crystals.

Bake the pie for 20 minutes at 230C, or until crust gets dark.

Turn the oven down to 175C and bake the pie for another 30 minutes.

Finally turn the oven back up to 230C and bake for another 10 minutes.

Remove the pie and sprinkle with thyme leaves.

Leave to cool for 10 mins before carving.

Enjoy!

FAT MACY’S
CV
Fat Macy’s works with young Londoners living in temporary accommodation. They provide a pathway towards independent living by inviting them to create and curate culinary pop-up events across the capital.

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