3
December

Turkey and Pancetta Pie

Tags:, , ,
madnad

Turkey and Pancetta Pie

Print recipe
Turkey and Pancetta Pie

Ingredients

  • 400g Plain Flour
  • 200g Unsalted Butter (cubed, cold)
  • 1 teaspoon Salt
  • 90-100ml Ice Cold Water
  • 30g Unsalted Butter
  • 30ml Olive Oil
  • 3 Turkey Escalopes (or chicken breasts, approx 420g)
  • 130g Pancetta cubes (or diced smoky bacon)
  • 1 Red Onion
  • 30g Plain Flour
  • 250ml Chicken Stock
  • 100ml Milk
  • 2 Dessertspoon Mascarpone (or cream cheese)
  • 2 teaspoons Tarragon (Fresh, and finely chopped)
  • 2 cloves Garlic (crushed)

Directions

1. Add cold butter to flour and rub together until it resembles breadcrumbs. Stir in salt
2. Add in cold water, a tablespoon at a time, just enough to form a smooth but not sticky dough. Wrap in cling film and place in the fridge for 1 hour
3. Meanwhile, make the filling. Melt butter in a large frying pan and add olive oil
4. Add the pancetta and let it simmer for a minute or two to allow the fat to render. Add the turkey breast and stir until browned
5. Take out the turkey and pancetta with a slotted spoon and put aside
6. Add the diced onion to the pan and simmer for a few minutes until softened. Add in the crushed garlic and stir through
7. Sprinkle over the plain flour. Stir through and allow the flour to cook out for a minute or two
8. Slowly add the stock a bit at a time, stirring well to remove any lumps, then add the milk
9. Now add in the mascarpone or cream cheese and stir through until blended
10. Add in the tarragon, then add in the turkey and pancetta then allow to cool slightly while you prepare the pastry case
11. Roll out the pastry two thirds of the pastry and line a greased tart tin. Trim off any excess leaving it a little proud of the edges to allow for crimping
12. Once the filling is cool, place into the pie. Roll out the final third of pastry and cover
13. Cut off any excess and crimp the edges to seal, then brush with a little egg wash
14. Cut two slits in the top of the pastry to allow steam to escape while cooking
15. Bake in the centre of the oven at Gas mark 5 / 190°C / 375°F for 50 minutes. Check after 30 minutes as you may need to put a circle of greaseproof paper around the edges to prevent burning.
16. Serve with a creamy mash and fresh green vegetables

Note

Once cooled, this can be frozen for later use, or you eat it cold - it is just as nice.

Author: