Turkey, stuffing and chestnut pie
This recipes combines all the flavours of Christmas but in a pub classic pie.
Ingredients
Turkey, stuffing and chestnut pie
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€0.0
For the pastry:
Plain flour
/g
400.0 g
0%
Chestnuts
/g
100.0 g
0%
Butter
/g
250.0 g
0%
Egg
/g
50.0 g
0%
Water
/ml
50.0 ml
0%
For the filling:
Turkey, diced 50/50
/kg
1.2 kg
0%
Sage & Onion Stuffing
/g
200.0 g
0%
Cranberries
/g
50.0 g
0%
Water
/ml
700.0 ml
0%
Knorr® Professional Chicken Powder Bouillon 1kg
/g
20.0 g
0%
/
For the pastry:
-
Plain flour 400.0 g
-
Chestnuts 100.0 g
-
Butter 250.0 g
-
Egg 50.0 g
-
Water 50.0 ml
For the filling:
-
Turkey, diced 50/50 1.2 kg
-
Sage & Onion Stuffing 200.0 g
-
Cranberries 50.0 g
-
Water 700.0 ml
Preparation
-
For the pastry:
- Blitz the chestnuts until fine and fold into the flour.
- Rub the butter into the flour mix until it resembles fine breadcrumbs.
- Add one egg and enough water to form a dough.
- Bring the pastry together then wrap in cling film and chill for 1 hour.
-
For the filling:
- Place the KNORR Chicken bouillon and water in to a saucepan and bring to a simmer.
- Add the turkey and allow to poach for 10 minutes.
- Strain the cooking liquor into a clean pan then return to the heat and bring to the boil.
- Stir in the sage & onion stuffing and allow to thicken slightly.
- Remove from the heat and add the cranberries.
- Mix the turkey with the sauce then chill until needed.
-
To build the pie:
- Roll out the pastry then line the pie dish.
- Spoon the filling into the pastry case.
- Brush the rim with egg wash then roll out the lid and place on top.
- Crimp the edges then brush the top with more egg wash.
-
To serve:
- Bake the pies for 30-35 minutes at 170c.
- Remove the pie from the oven and allow to rest for 5 minutes before un-moulding.
- Place onto a serving plate along with all the traditional trimmings.
