About this recipe:This is a fabulous turkey pie, made from scratch with a flaky pie pastry and with leeks, carrot and potato. You can change the type of veg added - garden peas or celeriac make a nice addition - and you can also use leftover roast turkey. But if I'm making this pie without leftovers, I simply poach turkey breasts in water to cover, and then chop. You can use the cooking liquid in place of some of the stock, as well!
In a large bowl, combine 250g flour and 1 teaspoon salt. Rub in lard until mixture resembles coarse crumbs. Stir in cold water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in cling film and refrigerate for 4 hours or overnight. Roll one ball out to fit a 23cm pie dish. Place bottom pastry in pie dish. Roll out second ball of pastry for the lid and set aside.
Preheat the oven to 200 C / Gas 6.
In a large saucepan, melt 110g butter. Blend in 60g flour, salt, pepper and onion. Gradually stir in chicken stock. Cook, stirring constantly until smooth and thickened. In a separate pan, saute leeks in 3 tablespoons of butter, then stir into saucepan. Stir in turkey, carrot and potatoes. Mix well and pour into prepared pastry case. Cover with the lid, seal edges and cut away excess pastry. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Very nice although ... I think parboiling the carrot and potato would be good as both were a little hard. I smeared the pastry with chutney before placing chutney side down over the filling - delicious! - 04 Feb 2014
delicious with a few changes. Made on valentines day in a heart shaped caked tin. No pastry at the bottom and I included the pickle idea lightly pasted to the pastry crust on the underside nearest the pie mix. We had this with Delia's Christmas recipe for red cabbage. Absolutely delicious. - 14 Feb 2014