Turkey and leek pie

piebefore

My feelings on the subject of pies are, I think, well known. I had leftover turkey and stock from a Christmas dinner (of which more another time) and decided to make a pie. Standard pastry, with black pepper, was made and went in the fridge. Into a pan went a little oil, then chopped onion to soften. Carrots, then the turkey, stock, and flour. It simmered and thickened, and half was removed for a lunch time soup on another day. Then in went half a leek, finely sliced, and some black pepper.

Meanwhile, I lined the dish and preheated the oven (gas mark 6). Filling in, top on, simple. In it went for about 35 minutes, and came out looking delicious. I took a photo (above) in anticipation of my usual pielemma (which is like a dilemma, but with more pie): I suspected it would break and look less photogenic.

pieafter

I was right, of course: the sides fell off, but whatever. I pushed it back together on the plate, and added the veg – steamed broccoli and some braised red cabbage (with apples and raisins). Cranberry sauce (home made, of course) completed it. I realised mid-cooking that I’d run out of potatoes, otherwise there’d be some mash alongside. Not to worry. I ate half of it, and then decided it was so good (and I didn’t want to reheat it another day) that I finished the other half straight away. Another filling and warming dinner, enjoyed as the snow fell outside.