Jamie Oliver shares his recipe for crispy roast potatoes
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One thing the nation has in common is come December 25, everyone’s going to be filling up on turkey. But year after year, there’s always leftovers. This beloved British chef shared a turkey pie recipe to ensure no delicious meat goes to waste on Boxing Day and beyond.
Jamie Oliver is a British chef and restaurateur, and has published 24 books demonstrating his craft, with more than 46 million copies sold worldwide.
Penguin branded him “the top-selling non-fiction author in UK history”.
Jamie ambitiously hopes to halve rates of childhood obesity in the UK by 2030.
For his services to the hospitality industry he was made a Member of the British Order (MBE) in 2003.
His leftover turkey pie will go down a treat this Christmas.
Jamie stated: “This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser.”
It cooks in one hour and 45 minutes, so it won’t tear chefs away from their Christmas TV viewing for too long.
For those who are scared to attempt tricky recipes, Jamie assured budding cooks that his turkey pie is “dead simple” to make.
To make Jamie’s leftover turkey and sweet leek pie, which serves eight, you will need:
800g cooked white turkey meat
Two rashers higher-welfare smoked streaky bacon, roughly chopped
Half bunch fresh thyme, leaves picked
Two kilograms of leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
Freshly ground black pepper
800g cooked white turkey meat, torn into big chunks
Two heaped tablespoons plain flour, plus extra for dusting
Two pints of organic turkey, chicken or vegetable stock
Two tablespoons crème fraîche
500g puff pastry
12 jarred or vac-packed chestnuts , roasted and peeled
Two sprigs of fresh sage leaves picked
One free-range egg, beaten
For this recipe, you will need 800g cooked white turkey meat, torn into big chunks. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too. Preheat your oven to 190°C/375°F/gas five. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about three minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every five to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
2. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it, then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
3. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
4. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
This pie screams comfort food and is an excellent Boxing Day dinner.
Low in fat, high in protein and brimming with vitamin B6, turkey is a healthy choice too.
While Jamie’s turkey and sweet leek pie is perfectly filling on its own, it could also be paired with sides such as red cabbage or roasted vegetables.
Aspiring chefs could also serve it with Jamie’s crispy, fluffy roast potatoes.
Happy Christmas cooking!
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