Leftover Pie with Sour Cream Pastry

December 29, 2022

Doesn’t need to be leftovers – Buy a Cooked Chook

After Christmas we were left with Turkey & Ham. So we went looking for a recipe that could use them both in our Thermomix.

We were OVER Turkey Sandwiches and Turkey with Salad!

Chris found on the Recipe Community a Turkey & Leek Pie. Looked easy enough, but the instructions were a bit vague.

I changed up the recipe to suit us. Turkey, Ham, No wine, Less Salt, less oil and it was perfect. So much so I will make this again with a store bought chicken. The flavour were amazing!

My daughter came yesterday and had a piece and her comment was

“I really didn’t think it would taste like that considering how it looked, but gosh that was GOOD and I mean really good. I could eat more of it right now!”

No, she wasn’t getting it. It was our dinner for the second night in a row and it didn’t disappoint.

Leftover Pie with Sour Cream Pastry

Equipment

  • Thermomix
  • Oven
  • 30 cm deep pie dish (mine is 24cm and deep)
There are many variations out there with this pie, but this is one that we fine really tasty and filling.
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Servings 6

Ingredients
  

Pie Filling

  • 800 g cooked Turkey/Chicken/Ham (see notes)
  • Diced vegetables of choice if using (see notes)
  • 2 leeks - washed, trimmed, cut into 3 cm lengths
  • 3 rashers bacon - cut into small strips
  • 30 g Butter
  • 100 g Stock of Choice
  • 6 sprigs fresh thyme - leaves only
  • 60 g plain flour
  • 1 tbsp Vegetable Stock
  • 150 g water
  • 150 g water
  • 100 g sour cream
  • salt and pepper to taste

Pastry Egg Wash

  • Egg Wash
  • 60 g Milk

Sour Cream Pastry

  • 250 g plain flour
  • 200 g unsalted butter - chilled, cut into cubes
  • 125 g sour cream

Instructions
 

Pie Filling

  • Add smaller chunks of Meat to TM bowl
    800 g cooked Turkey/Chicken/Ham
  • 5 Seconds | Speed 4 - set aside (you can skip this step and just cut meat into 2cm pieces)
  • RINSE bowl
  • Place leek into mixing bowl
    Chop 5 sec/speed 4. Set aside.
    2 leeks - washed, trimmed, cut into 3 cm lengths
  • Place bacon and butter into mixing bowl. Put on lid, Simmer Basket in place
    Sauté 3 minutes | Varoma | Speed 1
    3 rashers bacon - cut into small strips, 30 g Butter
  • Add reserved leek. Put on lid, Simmer Basket in place
    Cook 4 minutes | 100°C | Speed 1
  • Add Stock. Put on lid, Simmer Basket in place
    Cook 1 minute | 100°C | Speed 1
    100 g Stock of Choice
  • Add thyme, flour, stock and 150ml water. Put on lid with Measuring Cup (MC)
    Mix 15 Seconds | Speed 4
    6 sprigs fresh thyme - leaves only, 60 g plain flour, 150 g water
  • Add all remaining ingredients. Put on lid, Simmer Basket in place
    Cook 10 minutes | 100°C REVERSE | Speed 1
    Allow filling to cool on the bench for 20 minutes, (I stirred mine every few minutes to cool faster) and then in the refrigerator for an hour. These ingredients must be cool as it will melt the pastry
    1 tbsp Vegetable Stock, 150 g water, 100 g sour cream, salt and pepper, Diced vegetables of choice
  • Meanwhile in a small bowl combine egg and milk together then set aside.
    Egg Wash, 60 g Milk

Sour Cream Pastry

  • Add flour and butter into mixing bowl. Put on lid & MC
    Mix 5 seconds | Speed 10
    250 g plain flour, 200 g unsalted butter - chilled, cut into cubes
  • Add sour cream
    Mix 10 seconds | Speed 8 or until pastry comes together and forms a ball.
    125 g sour cream
  • The dough is very sticky. Remove from bowl, wrap pastry in cling wrap and refrigerate for 30 mins prior to using.

Let's Build the Pie

  • Preheat oven to 180°C.
  • Take the chilled pie filling and put into a 30cm pie dish (mine is a deep pie dish) Smooth over the top and set aside
  • Place a baking sheet or Baking paper - dust with flour
  • Roll out rested sour cream pastry to approx. 5 mm thickness
  • Place pastry lid on top of pie dish, cut around the edges to remove excess pastry and press firmly around the edges to seal.
  • Brush the egg wash over the top pastry and using a sharp knife, make a small incision in the top of the pastry to allow steam to escape during baking.
  • Place pie into oven and bake until golden. I baked ours for 30 mins and then another 10mins. Remember, timing depends on your oven. The pie filling is cooked, this is just for the pastry.
    Allow to cool slightly prior to serving.

Notes

  • If you don't have the full 800 gms of meat, you can add mixed veggies to Step 9 (to the amount that you are missing of the meat) eg: 500g meat | 300g veggies
  • If you are using just ham, be careful with the stock and salt levels. Remembering ham is very salty.
  • The Anko (Kmart) Adjustable Rolling Pin is AMAZING. $8 !! TheMixShop have one, very similar but 2 times the price (good salesman aren't I - oops) I have used it for the pie - the coloured disk give you the thickness of your pastry/dough. It was amazing for my gingerbread too. **NOTE** Kmart no longer stock these rolling pins but Amazon have them for $20 - LINK
  • This recipe is credited to Maria Stuart - Recipe Community - why have I put it here? I didn't write the recipe, so credit where credit is due. I have changed a few things, but her instructions were a little vague, so I wanted a "THIS IS HOW YOU DO IT" for me and anyone else that likes detailed instructions.
  • Serve a salad or mash potatoes and veggies (if you didn't add them to the pie)

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