Leek, mushroom, and turkey pie from Josée di Stasio
Prep Time
Cooking Mode
675 g (1½ lb.) lb. skinless, boneless turkey breast
15 mL (1 tbsp.) tbsp. canola or grapeseed oil
grapeseed oil
450 g (1 lb.) lb. cremini mushrooms, thinly sliced
1 celeriac celeriac, peeled and cut into ½-cm (¼-in.) cube
2 cloves garlic, finely chopped
5 mL (1 tsp.) tsp salt
5 mL (1 tsp.) tsp dried thyme
60 mL (¼ cup) cup butter, divided
2 large leeks, washed, white and pale green part cut into ½-cm (¼-in.) slices
2 OR 2 x 250-g bags Saladexpress sliced leeks
60 mL (¼ cup) cup white wine
45 mL (3 tbsp.) tbsp. flour
250 mL (1 cup) cup 35% M.F. cream
750 mL (3 cups) cup poultry broth
30 mL (2 tbsp.) tbsp. Dijon mustard
15 mL (1 tbsp.) tbsp. butter
2 mL (½ tsp.) tsp dried thyme
2 mL (½ tsp.) tsp salt
to taste freshly ground pepper
225 g (½ lb.) lb. grated cheddar, optional
400 g oz store-bought pastry dough sheets, thawed
1 egg yolk, lightly beaten with a little water
675 g (1½ lb.) lb. skinless, boneless turkey breast
15 mL (1 tbsp.) tbsp. canola or grapeseed oil
grapeseed oil
450 g (1 lb.) lb. cremini mushrooms, thinly sliced
1 celeriac celeriac, peeled and cut into ½-cm (¼-in.) cube
2 cloves garlic, finely chopped
5 mL (1 tsp.) tsp salt
5 mL (1 tsp.) tsp dried thyme
60 mL (¼ cup) cup butter, divided
2 large leeks, washed, white and pale green part cut into ½-cm (¼-in.) slices
2 OR 2 x 250-g bags Saladexpress sliced leeks
60 mL (¼ cup) cup white wine
45 mL (3 tbsp.) tbsp. flour
250 mL (1 cup) cup 35% M.F. cream
750 mL (3 cups) cup poultry broth
30 mL (2 tbsp.) tbsp. Dijon mustard
15 mL (1 tbsp.) tbsp. butter
2 mL (½ tsp.) tsp dried thyme
2 mL (½ tsp.) tsp salt
to taste freshly ground pepper
225 g (½ lb.) lb. grated cheddar, optional
400 g oz store-bought pastry dough sheets, thawed
1 egg yolk, lightly beaten with a little water
Directions
1Cut turkey breast into 1-cm (½-in.) cubes and put in refrigerator.
2Heat oil over medium-high heat in a large non-stick skillet (if the skillet isn't big enough, use two skillets or perform step in two batches). Add mushrooms, celeriac, garlic, salt, and dried thyme. Cover and cook for 10 minutes, stirring from time to time. Set aside in a bowl.
3Wipe out skillet, melt 45 mL (3 tbsp.) butter over medium heat, add leeks, cover, and cook for 5 minutes. Add a pinch of salt.
4Add white wine and reduce until evaporated.
5Add flour, stir well, and cook for 2 minutes.
6Add cream and poultry broth and simmer, stirring, for 8 minutes.
7Add reserved mushroom mixture and mustard.
8Mix well, taste, and adjust seasoning as needed. Pour into a bowl and set aside.
9In the same skillet, heat 15 mL (1 tbsp.) of butter over high heat and fry turkey cubes until fully cooked. Season with 2 mL (½ tsp.) each of salt and dried thyme, and season with pepper to taste. Cook turkey cubes in two batches if needed so they brown well.
10Add turkey cubes to the mushroom mixture and reserved leeks.
11Transfer mixture to a 22.5 cm x 30-cm (9 x 12-in.) baking dish or into 8 individual 500-mL (2-cup) baking dishes (see notes).
12Sprinkle with cheddar cheese, if using.
13Brush the edge of baking dish or dishes with the egg yolk mixture.
14Top with pastry dough to cover entire surface, leaving an overhang of 1 cm (1/2 in.). Press gently with your fingers to seal edges. Brush top of pie with egg yolk mixture.
15If you like, use small cookie cutters to shape leftover dough into decorative pieces. Place on top of pie and brush with egg yolk mixture.
16Bake in centre of a 200°C (400°F) oven for 20 to 30 minutes depending on the size of baking dishes.
17Get a head start by freezing the filling in freezer bags. Thaw it in the fridge 24 hours ahead of time. Then just transfer to a baking dish, cover with dough, and bake the pie.
Tips
1
NOTES: You can also find frozen pastry at the grocery store that you can roll out according to your needs. For individual-size servings, cut the pastry dough into circles or squares about 1 cm (½ in.) larger than the diameter of the baking containers. Tips: Choose firm celeriac, slice off the two ends with a chef's knife, peel, cut into ¼-inch slices, and then into cubes.
Disclaimer
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Personal Note
Personal Note