Traditional Turkey Pie with Saffron Aioli
Make the most of your leftovers with this turkey pie.
Ingredients
- 30 g butter
- 1 onion (finely chopped)
- 250 g carrot (finely chopped)
- 250 g leek (finely chopped)
- 250 ml cream
- 100 ml stock (chicken or turkey)
- 2 cm turkey chunks
- 650 g soft herbs (flat parsley, tarragon, a little basil)
- 300 g sliced portobello mushrooms
- for the potato mix:
- 21kg potatoes
- butter
- egg yolk
- milk (to taste)
- seasoning
- for the aoili:
- ingredients
- 2 eggs
- pinch and saffron strands or powder (teaspoon)
- 2 tblsp white wine vinegar
- 225 ml olive oil
- 1 tsp lemon juice
- 4 garlic cloves
- seasoning/pinch of cayenne
Method
- Preheat the oven to 180 °c / Gas 4.
- In a large thick bottomed saucepan, melt the butter and add the chopped carrot, leek and onion. Cook gently without browning.
- Add stock and cream. Bring to the boil and simmer for a few minutes.
- In a hot frying pan, sauté the mushrooms until golden brown and season. Add chopped soft herbs.
- Mix all these ingredients including the diced turkey and leave to rest.
- For the Potato:
- Mash. Add butter, seasoning and milk until smooth.
- For the Aioli:
- Blend the eggs, salt pepper and cayenne slowly.
- Add olive oil until mixture thickens.
- Add lemon juice, garlic and parsley with saffron threads.
- Assembly:
- In a terracotta pot, place the meat mix and top with potato mix.
- Either pipe the mash or palette knife the mash over the mix.
- Brush with some egg yolk and bake in the oven until golden brown for 20 – 30 minutes.
