Despite ending up with a larger turkey than ordered we did’t have enough turkey left to make a curry. We did have a lot of the sage and onion stuffing that was inside the bird so I decided to make a turkey and stuffing pie. We had leftover gravy on Christmas day so we’d frozen a pack of about 500ml which I go out of the freezer to go in the pie. Since this was very definitely leftover pie I decided to throw in some leftover cranberry sauce as well.
This pie was seriously delicious, it will be the first thing I make with leftovers next Christmas.
Serves 4 – 6 people.
- 2 small onions or 1 large onion
- 1 stick celery
- 500g cooked turkey & stuffing
- 500ml gravy
- 5 -6 tbsps cranberry sauce
for shortcrust pastry
- 350g plain flour
- 200g cold butter, cubed
- 1 large egg
- 1 tbsp water
- 1 small egg for egg wash
- Make Shortcrust pastry
- Roll out just over 1/2 pastry and base line 23cm pie dish
- Place cooked turkey and stuffing in pie dish
- Heat gravy and add cranberry sauce to taste, simmer for 15mins approx to reduce
- Pour gravy over filling
- Roll out remainder of pastry for pie topping, place on top and make small hole in middle to let steam out whilst cooking
- Bake for 30-35 minutes
My father-in-law bought me a lovely new Magimix 4200 Food Processor
which I hadn’t tried out yet. Pastry is one of those things food processors are supposed to be good at so I decided to make another pie from The Hairy Bikers’ Perfect Pies. I love the Magimix – it really does makes pastry making so ridiculously easy 🙂
The Steak and Mushroom pie filling takes 2 hours to cook, filling preparation time was probably about 15-20 mins. I made up the filling after dinner one evening and put into the fridge. I made the pastry the next evening when I got in from work, filled the pie and put it into the oven. At the back of the book the hairy bikers give instructions on how to do a crimped edge which worked well. I need a bit of practice to get my edges as perfect as theirs but I was pleased with how the pie looked. Since the pie filling was cold from the fridge the needed longer to cook than the instructions and I think I’d reduce the stock to 400ml as there was a little too much liquid. Pie was delicious, with a perfectly cooked base and it smelt wonderful as it cooked. So far every pie I have tried from this book has been one I’d make again. We ate half for dinner with carrots and cauliflower cheese (no potatoes) between 4 of us. We’ll try the other half cold tomorrow night. It would easily feed 8, especially with some small baked potatoes as well.
- 750g chuck steak, trimmed
- 2-3 tbsp sunflower or vegetable oil
- 3 tbsp plain flour
- 2 medium onions
- 2 garlic cloves finely chopped
- 150ml red wine
- 2 tsp Worcestshire sauce
- 400 – 500ml beef stock
- 1 bay leaf
- 25g butter
- 250g chestnut mushrooms wiped and cut in half
- sea salt
- freshly ground black pepper
- 400g plain flour (plus extra for rolling)
- 250g cold butter cut into cubes
- 1 large egg beaten with
- 2 tbsp cold water
- beaten egg to glaze
- Cut the steak into rough 3cm cubes and season well. Heat 1-2 tbsps of oli in a frying pan and fry the meat over a high heat until browned all over.
- Transfer the meat to a flameproof casserole dish as it is browned then toss in the flour.
- Preheat the oven to 150 C/Fan 130 C/Gas Mark 2.
- Add 1 tbsp oli to the fry pan and cook the onions and garlic for 5 minutes until golden and soft.
- Deglaze the pan with the wine and add the Worcestershire sauce. Bring to the boil whilst stirring to get any sediment from the pan.
- Pour the gravy over the beef in the casserole dish, then add the stock and the bay leaf. Bring everything to the boil on top of the stove. Remove from teh heat, cover and place in the oven for 1.5 hrs.
- Melt the butter in the frying pan and cook the mushrooms for 5 minutes, stirring until lightly browned.
- Add the mushrooms to the beef, then return the casserole dish to the oven and cook for another 30 minutes. Leave to cool.
- To make the pastry put the flour and butter into a food processor and blitz on pulse until mixture resembles breadcrumbs.
- With the motor running add the beaten egg and water and process until the mixture is just coming together as a ball (be careful not to over process).
- Remove and divide the dough into two-thirds for the base and one third for the top, then shape into slightly flattened balls.
- Preheat the oven to 210 C/Fan 190/Gas Mark 6.5
- Roll out the larger ball of pastry on a floured surface and use it to line your pie dish.
- Add the beef and mushroom filling and brush the edges with beaten egg.
- Roll out the remaining pastry to the size needed for the pie lid and carefully lay on top of the pie.
- Trim and crimp the edges then brush with beaten egg,
- Bake for 30-40 minutes until the pastry is golden brown and the filling is piping hot.
I have to confess I didn’t actually make the lovely pie in the above picture, my sister-in-law Rachel did. She’s visiting England for a couple of weeks and staying with us. As with all the other pies I’ve tried so far from The Hairy Bikers’ Perfect Pies cookbook the pie was delicious. The sauce for the filling seemed a little wet but was absolutely fine. I filled the pie and was worried there was a little too much filling so I didn’t put quite all of it in but I realised after it would have been ok. I have to admit we didn’t faff about with two different types of pastry and used a 500g pack of bought puff pastry for both layers. When it came to decorating the top of the pie Rachel used small cookie cutters to cut out the shapes, I’d never thought of this before, I’ve always made a few leaf shapes freehand and marked leaf veins on because that’s what my mother always did. Using little cookie cutters is much more fun. We used my new Le Creuset Stoneware 24 cm Pie Dish. This produces good results every time. I greased and floured the base which worked fine. I don’t know if the pastry would have stuck without the flour.
- 50 grams butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 250 grams mushrooms, halved or quartered depending on size (ideally chestnut mushrooms)
- 6 boneless, skinless, chicken thighs or breasts
- 1 bay leaf
- 2 teaspoons freshly copped thyme or 1/2 teaspoon dried thyme
- 1 chicken stock cube
- 200 milliliters just boiled water
- 50 grams plain flour
- 200 milliliters whole milk
- 4-5 tablespoons double or single cream
- 2-3 tablespoons dry white wine
- freshly ground black pepper
- SHORTCRUST PASTRY
- 200grams plain flour
- plus extra for rolling
- 125 grams cold butter, cut into cubes
- 1 large egg, beaten with 1 tablespoon water
- TOP CRUST
- 500 grams ready made puff pastry
To make shortcrust pastry, place flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Reserve 2 tablespoons of the egg mixture for glazing and add the rest to the mixture until it starts to come together as a ball. remove and shape into a slightly flattened ball, wrap in cling film and let rest in a refrigerator for 15 minutes. Roll out on a lightly floured surface and line the pie dish.
To make the filling, melt the butter in a non stick frying pan over medium high heat. Add the onion, garlic and mushrooms and fry for 4-6 minutes, stirring often, until the onions and mushrooms are lightly browned. Cut the chicken into small bite sized pieces, season with pepper and add to pan with bay leaf and thyme leaves. Cook everything for 4-5 minutes until meat is no longer pink, dissolve chicken stock cube in 200 milliliter boiling water.
Stir in the flour into the chicken mixture and cook for a few minutes, slowly add the milk, gradually stir in the stock, bringing the mixture to a gentle simmer, cook for 2 minutes until sauce is thick and smooth. Season, remove from heat, add the cream and wine. Cover pan with cling film and set aside to cool. Preheat oven to 190°C/ Fan 170°C.
Spoon the cooled chicken mixture into the dish, brush the edges with some of the reserved egg, roll out the puff pastry, and cover the pie, trim of the excess with a sharp knife, brush top with egg, bake for 40-45 minutes until crust is puffed up and golden brown.