Turkey Leek Walnut Pie

Chef

Boby Varkey

INGREDIENTS

Makes 5 portions

5 mL (1 tsp) Salt

7 mL (1 ½ tsp) Ground Black Pepper

2 cloves Garlic, minced

600 – 750 g Turkey Thighs, raw, boneless, skinless, diced

30 mL (2 Tbsp) Olive Oil

125 g Leeks, white parts, thinly sliced

1 small Onion, finely chopped

30 mL (2 Tbsp) All Purpose Flour

75 mL (1/4 cup + 1 Tbsp) 10 % MF Cream

375 mL (1 ½ cups) Chicken/Vegetable Stock

60 mL (1/4 cup) Walnuts, chopped

15 mL (1 Tbsp) Basil, fresh, chopped

10 mL (2 tsp) Parsley, fresh, chopped

Pie Dough for double crust pie

METHOD

    1. Combine salt, pepper and garlic. Toss with diced turkey. Refrigerate for 1 hour.
    2. In a pan, heat oil. Sauté turkey until browned and cooked through. Remove turkey from pan and set aside.
    3. Using the same pan, sauté leeks and onions until soft. Add flour and cook for 5 minutes. Add cream and simmer for 5 minutes more. Blend in chicken stock.
    4. Add cooked turkey and walnuts to the pan and simmer until sauce is thick and smooth. Add herbs and season to taste.
    5. Prebake bottom pie crust. Cool. Add turkey filling. Top with pie top. Bake in the oven until golden brown.