Hot Headed Turkey Pie with Broccolini
Here's the perfect recipe for those looking for something off-centre,
or to help use up your leftovers.
Paired with 'The Ratbag' Merlot, you'll be set to wow your crowd.
2 large onions
250 g smoked bacon
1/2 a bunch of fresh sage , plus extra to serve
500 g free-range roast turkey (leftover meat is perfect)
250 g Speck, minced
250 g Turkey Mince
1 whole nutmeg, for grating
4 Tablespoon of 'Hugh’s Hot Headed' Spicy Tomato Chutney
1 teaspoon ground white pepper
4 tablespoons Worcestershire sauce
2 Sheets Short Crust Pastry
1 Sheet Puff Pastry
2 tablespoons Plain Flour
2 Tablespoons Butter
2 Cups Chicken Stock
500 g cranberries
200 g soft brown sugar
1 cinnamon stick
180 ml port
1 tablespoon runny honey
1. Start by making your filling. Peel and finely slice the onions, chop the bacon into cubes and roughly chop the sage leaves, discarding the stalks.
2. Place the onion in a frying pan with a splash of oil. Cook over a medium heat for about 30 minutes, or until dark, sweet and sticky, adding the bacon and sage after 10 minutes.
3. Once cooked, tip the onion mixture into a large bowl to cool.
4. Shred the leftover turkey, then add to the cooled onions with the minced Speck and mince Turkey. Finely grate in ½ the nutmeg, add all the other filling ingredients and mix well.
5. Place a deep, 23cm loose-bottomed cake tin on a strong, flat baking tray. Press the Shortcrust pastry evenly over the base and up the sides of the tin.
6. Pre-bake the pastry for 10 minutes - cover with pastry with baking paper, place 2 cups of rice onto baking paper so the pastry doesn’t rise.
7. To make the gravy, mix the butter and flour in a pan until brown. Mix in Chicken Stock, small amounts at a time, with a whisk until a smooth consistency.
8. Preheat the oven to 180ºC.
9. Mix the gravy in with meat filling and spoon into the pastry. Place the puff pastry on top of the pie, pinching all around the edges to seal the pastry and create a raised crust.
10. Pierce a hole in the centre of the pie lid to allow the steam to escape.
11. Cook the pie in the oven for 30 minutes, then reduce the heat to 160ºC and cook for a further 2 hours 30 minutes.
12. Remove the pie from the oven, beat the egg and brush it over the top of the pie. Pop it back in the oven for another 20 minutes, or until golden. Leave it to cool.Ho
12. To make your cranberry sauce, remove the orange peel and place in a saucepan with the orange juice and the remaining ingredients.
13. Simmer, stirring occasionally, for 15 to 20 minutes, or until thick.
14. Taste it, and if it’s too sour, add a little more sugar. Allow to cool slightly, then remove the cinnamon stick, cloves and peel.
15. For the extra sage leaves (if using), heat 1 tablespoon of oil in a small frying pan over a medium-high heat and fry the sage leaves until crisp.
16. Top the pie with a few fried sage leaves, and serve with Cranberry Sauce.
4 bunches of Broccolini
½ cup Mary’s Mumbo Jumbo Dukkah
'Hugh’s Vestal Virgin' Olive Oil
1. Blanche the Broccolini for 2 minutes
2. Mix through olive oil and Fetta
3. Sprinkle with Dukkah