Spring may be here, but I am hanging on to this quintessential comfort food… Pot pies are, in fact, the ultimate comfort food and with puff pastry as a topping, it helps us make them in a cinch. Let’s face it, turkey makes you sleepy or maybe it’s just the sheer volume of what we eat along with it. I’m talking roast turkey with all the trimmings. Well, this turkey pot pie is all of these things without being too heavy…and it tastes really, REALLY good. The picture will never do this one justice. I’m simply delicious and you’ll want to eat it while it’s hot (as did my favorite Schwabe and his boys). Meaning, a quick snapshot and off to the table it was!
This is a great meal, either for your family, your significant other, or let’s face it…yourself. We all need our comfort food to curl up on the couch with on a perfect rainy day, with nothing else to do, nowhere I need to be, how I love my DVD collection….type of day.
So if you forgot to pick up some fresh herbs, go ahead and throw in the dried sort…you’ll need less – just use one third the amount dry as you would use fresh.
I recommend leaving the skins on when boiling potatoes. They cook better and don’t get water-logged or mushy. After the potatoes are cooked, the skin is really easy to peel off — the skin can easily be slipped off using a paring knife. TIP: It’s much easier while they are still warm.
Turkey and Potato Pot Pie
5-6 medium potatoes, parboiled, skin removed and cut into pieces
3 tablespoons olive oil
1 small yellow onion, finely chopped
2 shallots, finely chopped
2-3 cloves of garlic, minced
5 slices of Prosciutto Di Parma, chopped
700 g boneless skinless turkey (preferably organic), diced (equivalent to about 4 turkey breast cutlets, depending on size)
3-4 sprigs of fresh thyme, leaves picked (about 1 tablespoon fresh leaves)
sea salt and freshly ground pepper, to taste
3/4 cup of frozen peas, thawed (110 g)
1 1/4 cups chicken or turkey stock (310 ml)
1 tablespoon cornstarch
2 tablespoons crème fraîche (plain or with herbs)
2 sprigs fresh sage, leaves removed and chopped (about 1 tablespoon fresh chopped leaves)
1 package store bought ready-made puff pastry
1. In a large saucepan; bring water to a boil. Add salt and the potatoes and boil for 10 minutes or until slightly tender, yet firm in the middle; drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into bite-sized pieces. Set aside.
2. Preheat the oven to 400°F / 200°C
3. In a large skillet, heat oil over medium-high heat. Add onion, shallot and garlic; sauté until fragrant. Add the prosciutto and turkey and cook for about 5 minutes, then add the fresh thyme and a pinch of both salt and pepper and cook for another 2-3 minutes until turkey can easily be broken with a wooden spoon.
4. Line a 30cm x 20cm rectangular casserole dish (or deep pie pan) with the turkey mixture.
5. In a small bowl, dissolve the cornstarch in the stock; stir in the crème fraîche and pour over the turkey mixture. Finally add the peas and potatoes and gently stir to combine. Sprinkle with sage leaves.
6. Roll out the puff pastry and place over filling, pressing or pinching against the edge of the pan; cut small slices in the pie to let steam escape.
7. Bake for 35 minutes, or until the crust is golden brown and filling is bubbling. Let stand for 5 minutes before serving.