Slow Cooked Turkey, Sausage and Bacon Pie
This pie is great served with roast potatoes, veg and the reserved liquid as the perfect gravy. It is a lovely sunday dinner pie - like a roast in a pie crust!
Servings 6 servings
Ingredients
- 1 turkey drumstick or thigh joint
- 4 smoked bacon rashers chopped
- 4 cumberland sausages each cut into four
- 1 onion sliced,
- 1 leek sliced and green/white parts kept separate
- 2 tablespoons of flour
- 600 ml chicken stock
- 1 tsp dried mixed herbs
- 300 g baby carrots
- 2 celery sticks sliced
- 1 sheet of shortcrust pastry
- 1 sheet puff pastry
- 1 egg beaten
Instructions
- Heat a large frying pan and brown the turkey, bacon and sausages. Remove with a slotted spoon and put in the slow cooker pot.
- Add the onion and white part of the leek and cook for a couple of minutes until softened.
- Mix in the flour and then pour the stock in and bring to the boil.
- Add the mixture to the slow cooker pot, sprinkle over the herbs and add the carrots and celery.
- Cook on high for 6 hours - or longer if you're out of the house.
- Remove the bone and any fat from the turkey and add the green part of the leek to the slow cooker.
- Cook for a further hour.
- Pre-heat the oven to 200C/400F/Gas 6.
- Line a pie dish with shortcrust pastry and put in the fridge to cool for at least 30 minutes
- Meanwhile, drain the stew mixture through a sieve, reserving the liquid to use as gravy later.
- Put the drained stew into the pie case and then top with a layer of puff pastry, tucking the edges inside.
- Score diagonal lines across the puff pastry lid to let air escape and brush with beaten egg.
- Bake for 45 minutes or until browned and risen.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.