Ingredients List
- 1.5kg pack Jus-Rol Frozen Puff Pastry, thawed
- 6 tbsp Olive or vegetable oil
- 6 Leeks, trimmed and washed and cut into 2.5cm/1" lengths
- 2 Large bulbs fennel, halved and sliced
- Juice and rind of 3 lemons
- Approx. 1.5kg cooked turkey, diced
- 180ml Crème fraîche
- 375ml white wine
- Few sprigs thyme
- Beaten egg to glaze
- 75 flaked almonds, optional
Turkey and Fennel Pie
Recipe for 12
Preheat oven to 220°C/425°F/Gas Mark 7
Heat the oil in a pan and gently sauté leeks until just soft. Add the fennel and cook for a further 5 - 8 minutes. Stir in the juice and rind of the lemons along with the thyme and wine, bring to boil and simmer for 2-3 minutes. Add the turkey and crème fraîche, stir well and allow to cool.
Divide cooled filling between 3 large pie dishes or place in 1 large 12 portion sized dish. Roll out pastry large enough to cover the dishes with some to spare. Trim strips from the edge of the pastry approx. 2cm/1" wide, brush dish rims with beaten egg and place pastry strips on top to form a pastry rim. Brush rims again with beaten egg. Top with pastry lids, press edges together firmly and trim off excess with a sharp knife.
Knock up edges and flute if desired, and make a small hole in the centre of the pie. Brush with beaten egg and sprinkle with flaked almonds, bake for approx. 25 minutes until pastry risen and golden.
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