Turkey and Fennel Pie
Chef:
Jus-Rol
Prep:
30 mins
Cook:
40 mins
Make this to use up turkey leftovers. The fennel and lemon give a lovely light taste to this pie.
500g Jus-Rol™ All butter puff pastry thawed
2 tbsp olive oil
2 leeks washed, trimmed and cut into 2.5cm lengths
1 bulb fennel halved and sliced
1 lemon juice and rind
500g cooked turkey diced
4 tbsp creme fraiche
125ml white wine
Beaten egg to glaze
A few sprigs of thyme
Heat oil in pan and gently sauté leeks until just soft, add fennel and cook for further 5-8 minutes.
Stir in juice and rind of lemon, then leaves from the thyme and the wine, bring to boil and then simmer for 2-3 mins.
Add the turkey and crème fraiche, stir well and allow to cool.
Preheat oven to 220ºC (200ºC fan assisted)/ 425ºF/Gas 7.
Place cooled filling in a pie dish, roll out pastry large enough to cover the dish with some to spare.
Trim strips from the edge of the pastry approx. 2 cm/1” wide, brush dish rim with beaten egg and place pastry strips on top to form a pastry rim.
Brush rim with beaten egg, carefully place large piece of pastry over dish, press edges together firmly and trim off excess with a sharp knife.
Knock up edges and flute if desired, make a small hole in centre of lid to allow steam to escape.
Brush with beaten egg and sprinkle with flaked almonds, bake for 25 minutes until pastry risen and golden.
Great recipes brought to you by Jus Rol
Serves
1 - 2
Preparation Time
30 minutes
Cooking Time
40 minutes
Main ingredients
Turkey, Vegetables, Pastry
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Easy
