PIE COVER RECIPES

Name: Turkey and sweet leek pie
Total time: 1 h 45 min
Yield: 8
Cuisine: british
Ingredients: 2 rashers higher-welfare smoked streaky bacon roughly chopped; ½ bunch fresh thyme leaves picked; olive oil; 2 kg leeks washed, trimmed; white end chopped into chunks, green end finely sliced; sea salt; freshly ground black pepper; 800 g cooked white turkey meat torn into big chunks; 2 heaped tablespoons plain flour plus extra for dusting; 2 pints organic turkey, chicken or vegetable stock; 2 tablespoons crème fraîche; 500 g puff pastry; 12 jarred or vac-packed chesntnuts roasted and peeled; 2 sprigs of fresh sage leaves picked; 1 free-range egg beaten

LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES

Leftover turkey and leek pie recipe | Jamie Oliver recipes image

This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser

Total Time 1 hours 45 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 rashers higher-welfare smoked streaky bacon roughly chopped
½ bunch fresh thyme leaves picked
olive oil
2 kg leeks washed, trimmed; white end chopped into chunks, green end finely sliced
sea salt
freshly ground black pepper
800 g cooked white turkey meat torn into big chunks
2 heaped tablespoons plain flour plus extra for dusting
2 pints organic turkey, chicken or vegetable stock
2 tablespoons crème fraîche
500 g puff pastry
12 jarred or vac-packed chesntnuts roasted and peeled
2 sprigs of fresh sage leaves picked
1 free-range egg beaten

Steps:

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

Nutrition Facts : Calories 628 calories, FatContent 24.9 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 69.9 g carbohydrate, SugarContent 11.3 g sugar, SodiumContent 2.75 g salt, FiberContent 10.2 g fibre

LEMON PIE FILLING | JUST A PINCH RECIPES

Lemon Pie Filling | Just A Pinch Recipes image

This lemon pie filling is the perfect way to create put together with a great homemade pie crust.

Provided by Lisa Johnson @lisa632

Categories Pies

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 8

Ingredients

2 cup(s) water
2 cup(s) sugar
1 teaspoon(s) salt
6 tablespoon(s) corn starch
2 - juice of 2 lemons
1 - lemon rind, grated
4 - egg yolks, slightly beaten
1 tablespoon(s) butter

Steps:

Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
Remove from heat and stir in butter, stirring until melted.
Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.

More about "pie cover recipes"

SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 372 calories per serving

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

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VENISON PIE | JAMIE OLIVER RECIPES

This is a beautiful pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
From jamieoliver.com
Total Time 4 hours 15 minutes
Cuisine british
Calories 596 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
3. Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
4. Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
5. Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
6. Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
7. The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
8. Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
9. Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
10. Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!

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COTTAGE PIE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dinner, Main course
Cuisine British
Calories 600 calories per serving

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

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VENISON PIE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
3. Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
4. Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
5. Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
6. Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
7. The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
8. Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
9. Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
10. Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!

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SAUSAGE & MASH PIE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 644 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
4. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
5. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
6. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
7. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
8. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
9. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

See details

VENISON PIE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
3. Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
4. Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
5. Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
6. Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
7. The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
8. Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
9. Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
10. Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!

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SAUSAGE & MASH PIE | JAMIE OLIVER RECIPES

Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil.
From jamieoliver.com

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