Turkey pie with leek, bacon and white beer
- Preparation 1 h
- Cooking 1 h 15 min
- Servings 2 pies of 9"
- Freezing Absolutely
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Ingredients
- 550 g turkey breast
- 1/2 teaspoon paprika
- 1/2 teaspoon Provence herbs
- 1/4 cup butter
- Olive oil
- 3 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 large garlic cloves, finely chopped
- 1 celery stalk, cut into small cubes
- 1 small yellow onion, finely chopped
- 1 white leek, thinly sliced
- The leaves of 5 fresh thyme sprigs
- 1/4 teaspoon Provence herbs
- 1 cup white beer
- 7 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 cup 15% country-style cream
- 500g thick slices of bacon, cooked crisp then coarsely chopped
- 2/3 cup frozen peas
- 1kg shortcrust pastry
- 1 beaten egg
- Salt and pepper from the mill
Preparation
- Preheat the oven to 400°F. Cover baking sheet with parchment paper.
- Place the turkey on the baking sheet and drizzle with a thin stream of olive oil. Sprinkle with paprika, Provence herbs then season with salt and pepper. Massage to coat well. Place in the oven and cook for about 20 minutes, or until the internal temperature is 165°F. Cool and dice. Set aside.
- Preheat the oven to 375°F.
- In a large saucepan over medium-high heat, melt the butter and add a drizzle of olive oil. Add the vegetables, fresh thyme and Provence herbs then season with salt and pepper generously. Cook for 10 to 12 minutes, stirring, to caramelize vegetables. Add oil as needed.
- Deglaze with 1/2 cup of white beer then reduce dry stirring. Add the flour and mix well to coat.
- Add chicken broth, remaining beer and cook for 1 to 2 minutes, stirring. The texture should be thick, but still slightly liquid, as it will continue to thicken in the oven. Adjust with a little chicken broth if necessary.
- Add the cream, turkey, frozen peas, bacon and season with salt and pepper to taste. Toss well. Split shortcrust pastry crust in 4 and roll down to create 4x 10” dough. Cover 2 buttered 9 “pie dough pans with dough. Divide the mixture into the moulds and cover with pastry. Seal the edges well. Brush with the beaten egg and cut a cross in the centre to improve ventilation.
- Place in the oven and bake for about 40 minutes, or until crust is golden on top. Let stand 10 minutes before cutting and serving!
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Our sommeliers suggest
DOMAINE DU NOZAY SANCERRE 2015
Another french wine that reminds us at what point our cousin are good at it! With its fruity and vegetal notes, it will come and balance it all with a light acidity.
See the product
TANTE TRICOTANTE CHARDONNAY, MICROBRASSERIE DU LAC ST-JEAN, 8%
This triple Belgian beer, matured in oak barrel of Chardonnay, will bring you the woody, vinous and spicy notes that will complete this pie. Choose a chardonnay in your recipe for a better pairing. Very dry, it will make your pie more creamier!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
DOMAINE DU NOZAY SANCERRE 2015
Another french wine that reminds us at what point our cousin are good at it! With its fruity and vegetal notes, it will come and balance it all with a light acidity.
See the product
TANTE TRICOTANTE CHARDONNAY, MICROBRASSERIE DU LAC ST-JEAN, 8%
This triple Belgian beer, matured in oak barrel of Chardonnay, will bring you the woody, vinous and spicy notes that will complete this pie. Choose a chardonnay in your recipe for a better pairing. Very dry, it will make your pie more creamier!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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