SHORTCRUST TURKEY PIE
BY: SARAH FROM THE HEDONIST
From the outside, this Shortcrust Turkey Pie looks like it could be a dessert pie. But once you cut into it, you find it’s a savory turkey and gravy casserole. It even comes with a star-patterned crust.
Cooked turkey, chopped or flaked (about 3 cups)
1 leek, diced finely
2 stalks celery, diced finely
Dash of olive oil
Fresh thyme to taste (or about 1/2 teaspoon dried)
Leftover gravy, stuffing and green veggies and a good slug of cream (or 7 ounces cream, 3
ounces chicken stock)
Flour mixed with butter to thicken (optional)
Salt and pepper, to taste
2-3 sheets shortcrust pastry
1. Mix Preheat oven to 360 degrees F.
2. Sweat leeks, thyme, and celery until soft, then add any liquids and stuffing and reduce if
necessary (possibly up to about 10 minutes), and thicken with a flour and butter mix if
there is still excess liquid.
3. Add turkey and vegetables, and then season to taste.
4. Turn off and allow to cool slightly.
5. Line a greased or non-stick pie pan with one sheet of pastry, then blind bake for 5 minutes.
6. Add filling, and cover, pinching at edges and pricking steam holes, then cook until golden.
1. The author got the inverted star pattern by using two upper sheets of pastry, the top one
2. This recipe could easily be made with a rotisserie chicken. It would also be possible to use
other leftover vegetables, but try and stick with a theme so it doesn’t look like a leftover pie,
e.g. use carrot and pumpkin, but the flavor with cinnamon, and raisins.