Jamie Oliver’s pie uses a “brilliant mixture” of leftover roast dinners
Almost any combination of fillings will work inside this delicious pastry shell, especially meats, vegetables, and fillings.
Food, with just a few cupboard staples, can be transformed into something so delicious it doesn’t resemble a festive feast, according to Jamie Oliver.
Sharing the recipe on his website, Jamie said: “I like to call this my Christmas mixture pie.
“A wonderful combination of all those wonderful grilled dinner leftovers, coated in a silky smooth sauce and hugged by beautifully crumbly pastry.”
Jamie Oliver’s “Pancake Batter” recipe.
Start preparing the pastry by placing the flour and a teaspoon of sea salt in a bowl, then cube it and add the butter. Rub the ingredients together between your thumb and index finger until they resemble breadcrumbs.
Beat the egg, then put it in the bowl with three to four tablespoons of ice water. Use your hands to gently bring everything together into a ball, but don’t overwork.
Divide the dough into two pieces and flatten each into a circle (for the top and bottom of the pie), then cover with greaseproof paper and chill in the refrigerator for at least 30 minutes.
Finely chop the bacon, then place it in a large nonstick skillet over medium heat with the butter and 1 tablespoon of olive oil (or turkey fat, if there is any leftover). Choose coarse cuts, add the rosemary, then cook for three minutes.
Wash the white part of the leeks, chop them roughly, cut the mushrooms into thick slices, and add them to the pan. Season with a little sea salt and black pepper, then cook for 10 minutes, or until soft and caramelized, stirring occasionally.
Add the mustard, then the flour, and pour in the stock—any leftover turkey stock will add great extra flavor here too, according to Jamie.
Bring everything to a boil in the pan and simmer for 15 to 20 minutes over medium-low heat, then turn off the heat and add the crème fraîche. At this point, you can leave the contents of the pan chunky or use a hand blender to blend them to a smoother consistency.
When cool, set half of the sauce aside to serve, then shred the turkey and move it into the pan, adding some of the stuffing, if you’ve got it. Finally, thinly slice the Brussels sprouts and stir them.
Preheat the oven to 170°C/325°F/Gas 3, then lightly oil the bottom of a 30cm pie dish. Roll out half the dough on a clean, floured surface to a thickness of half a centimeter and use it to cover the pie dish, then place the turkey pie filling. Drizzle cranberry sauce on top. Beat the egg, then use it to brush the edges.
Roll out the remaining dough to half a centimeter thick again, slightly wider than the pie plate. Use a selection of cutters to cut shapes down the middle, then set them aside.
Carefully place the remaining dough on top of the pie plate, brush with the beaten egg, and place the reserved pastry shapes on top, filling in any gaps. Cut out any pastry, then roll it out again and cut out more shapes, until all the gaps are filled. Brush the top with the beaten egg, then press a fork around the edges to seal.
Bake in the bottom part of the oven for 45 to 50 minutes, or until the pastry is golden and the filling is hot.
When you’re almost ready to serve, reheat the remaining sauce until it’s very hot, then place it on the table next to the pie.