Tag Archives: pie

Pumpkin Pie with Toblerone Swirl

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Pumpkin Pie with Toblerone Swirl
Until a couple of days ago I was convinced it’s impossible to improve on a pumpkin pie. Why mess with what is already perfection?  I still believe the classic recipe is pretty darn great but every once in a while it’s fun to try a twist on an old favourite, especially when this awesomeness comes into play. Ready? Pumpkin Pie meets…Pumpkin Pie with Toblerone Swirls
TOBLERONE. One of my favourite sweets ever! How could you not love those little crunchy bits of nougat in rich and smooth chocolate! It turns out that seams of light crunch mesh brilliantly with creamy pumpkin. A winning combination!Pumpkin Pie with Toblerone Swirls

I also topped each slice with whipped cream (a must) and a teensy bit of more crunch from crushed honeycomb. If you don’t have access to honeycomb you can use more crunchy nougat.Pumpkin Pie with Toblerone Swirls

Ingredients:

  • 9″ pie crust-1 (I used the same recipe as my Dulce de Leche Apple Pie )
  • Solid Pumpkin Puree- 400 gr/15 oz
  • Eggs- 3 large
  • Double Cream/Whipping Cream- 1/2 cup
  • Brown Sugar- 1/2 cup
  • Cinnamon- 1 1/2 tsp.
  • Cloves- 1/4 tsp.
  • Ginger- 1/4 tsp.
  • Nutmeg- 1/4 tsp.
  • Salt- 1/2 tsp.
  •  Toblerone (chopped)- 1/2 cup

For Topping:

  • Whipping Cream- 2 cups
  • Powdered Sugar- 1/4 cup
  • Vanilla- 1 tsp.
  • Honeycomb, crushed- 1/4 cup

Method:

Preheat your oven to 400F/200C. The recipe and directions for the best and flakiest pie pastry are found here.  Roll out your pastry on a floured surface, then drape on your rolling pin and transfer to the pie/tart plate.  This is a one crust pie so we want the edges nice and clean that come up to the top of your pie plate.  The next step is blind baking which is necessary for all tarts that are filled later or to ensure that the crust is not too soggy. Line your unbaked pie crust with parchment paper and fill the pie plate with rice or beans (or a combination like I did because I didn’t have enough of each to fill the plate!). Bake at 400F/200C for 15 minutes, then take out of the oven, turn the temperature to 350F/180C, let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie.

Making tarts (blind baking) Pumpkin Pie with Toblerone Swirls
While your crust is blind baking make your pumpkin filling. Beat your eggs with sugar, then add pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger and salt. Set aside for a moment.  Now chop up your toblerone bar and melt it in a double boiler, stirring continuously so it doesn’t burn. Pumpkin Pie with Toblerone Swirls
Pour the pumpkin filling in the pie crust, then drop in melted chocolate randomly.Pumpkin Pie with Toblerone Swirls
Then take a skewer or a tooth pick and swirl it lightly.Pumpkin Pie with Toblerone Swirl
Bake in the oven for 40 minutes until the filling is set. It will probably crack like mine did because of the different consistency of pumpkin filling and chocolate but I thought it made it look even cooler!
Pumpkin Pie with Toblerone SwirlsToblerone made some pretty amazing craters in that pumpkin. Don’t you think?

Whip some cream with powdered sugar and vanilla.

Do serve it with some whipped cream and crushed honeycomb or nougat, the extra crunch is heavenly!
Pumpkin Pie with Toblerone Swirls
For more pumpkin treats check out Pumpkin Spice Latte Cupcakes, Toffee Honeycomb Pumpkin Muffins and DIY Pumpkin Spice Syrup.

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Dulce de Leche Apple Pie

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Dulce de Leche Apple Pie
Do you remember that episode of Friends where Monica goes through 10 batches of oatmeal cookies in attempts to re-create Phoebe’s grandmother’s famous recipe and fails?  Only to find out later that it was on the back of a Nestle chocolate chip bag all along!  Well, something similar happened to me when I was about to make this apple pie.
Here is how the story goes. My lovely mother-in-law has an amazing pie crust recipe that is called “No Fail Crust Recipe”. Her pies are so tasty and the crust is so flaky that my father-in-law requests a birthday pie instead of a birthday cake.  I always call her right before I need it and write it down on a scrap of paper, use it and lose it. Every single time.  The day before Canadian Thanksgiving I texted her asking for the recipe again! No reply. I so deserved that. Finally, I get a text, “Just Google Tenderflake pie crust recipe”. What!!! Her famous No Fail Pastry recipe is printed on every Tenderflake box.  For those of you who are not Canadian, Tenderfllake is a major Lard producer in Canada 🙂 and apparently the creator of the BEST pie crust.  The recipe they came up with is quite unique as it has a bit of vinegar in it and creates the flakiest pastry I’ve ever seen or eaten. As you break into your pie crust you can literally see layers upon layers. It’s phenomenal.

On another note, as much as I am a firm believer in butter, you just can’t beat lard when it comes to light and delicate pie pastry! Everything in moderation. 🙂Dulce de Leche Apple Pie
What is even funnier I’ve had a recipe card cut out of a Tenderflake box ages ago tucked into one of my cookbooks. All this time!
So the recipe I am about to share makes 3 9″ double crust pies which serves me just right. I usually make one pumpkin and one apple pie for the holidays and freeze the rest of the pastry for another occasion.
As you probably see from the pictures above I didn’t just make an ordinary apple pie. Not only does it have dulce de leche added to the apples but it also features a BEAUTIFUL top crust. Don’t worry it’s not difficult to make, in fact it’s easier than a regular method and I will show you exactly how I did it.
Dulce de leche Apple Pie
Ingredients {for the pie crust}: Yields 3 9″ double pie crusts or 6 pie shells

  • All purpose flour- 5 1/2 cups/1.4 litres
  • Salt- 2 tsp.
  • Lard- 1lb/454 gr
  • Vinegar- 1 tbsp.
  • Egg, beaten- 1 large
  • Ice cold water

Method:

  1.  Mix together flour and salt.
  2.  Cut in lard with pastry blender until mixture resembles coarse breadcrumbs.
  3. In 1 cup (250ml) combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into flour and lard mixture. You might need to add a little more cold water to make the pastry dough come together. Please, don’t overmix. If you think you have a perfectly shaped dough you’ve probably gone to far. 🙂
  4. Divide into 3 equal parts, wrap them in plastic wrap and put them in the refrigerator to chill or a freezer if you are intending to use some of them later.

Ingredients {for the apple filling}:

  • Firm Apples- 6 large
  • Sugar- 2/3 cup *See Note
  • Cinnamon- 1 1/2 tsp.
  • Dulce de leche- 1/2 cup plus extra for serving ** See Note at the bottom of the post on how to make dulce de leche
  • Flour- 1/4 cup
  • Egg, beaten- 1 ( for brushing on top)
  • Coarse Sugar- 1 tbsp. (I used Demerara sugar)

Method: 

Peel and core your apples and slice them thinly. In a large mixing bow combine sliced apples, sugar, cinnamon, flour and dulce de leche. Make sure dulce de leche evenly coats the apples. Lick your finger. Mmm…

Now let’s make that pie!

Method: {How to put your pie together}

Preheat your oven to 400F/200C

  1. Take your pie crust out of the fridge and cut 2/3 off. Roll it out on a floured surface, drape it on your rolling pin and carefully transfer your pie crust into the pie plate. Make sure your pie crust hangs over the edges a little bit which will help to bring bottom and top crust together.
  2. Fill your pie crust with the apple mixture.
  3. Now the fun part.  Let’s get creative and make the top crust! Roll out the remaining pastry on a floured surface and cut out little shapes with a pastry/cookie cutter. I used my apple cookie cutter but you can you use anything you love that fits the autumn theme. 🙂 Dulce de leche Apple Pie (top crust prep)
  4. Brush the pastry that covers the rim of your pie plate with the egg wash and start placing the little pastry “apples” on the outer row making sure they are connected to the edges of the bottom crust, overlapping them slightly and brushing each circle with an eggwash to make individual cut out “apples” stick to each other and to give your pie an attractive shiny and golden finish. It’s okay to leave a little space betweens the pastry “apples” as it will act as slits and will allow the pie to ventilate while baking. Dulce de leche Apple Pie

Once you finished the first row, continue the same way until the whole pie is covered. Dulce de leche Apple Pie (top crust prep)

5. Don’t forget to brush it with the egg wash, it will seal all the individual bits of pastry and give your pie a beautiful golden colour. Sprinkle with 1 tbsp. of coarse sugar.

6. Put the pie in the oven on the lower rack and place a large baking sheet/pan to catch all the drips from the pie to eliminate a lot of mess in the oven.  Bake for 20 minutes then reduce the temperature to 375F/190C and bake for 40-50 minutes until the crust is golden and the apples are soft. If your apples are very ripe it will take less time to cook but it might take longer if your apples are not very ripe. In this case, loosely cover your pie with some foil and continue baking until the apples are tender all the way through. (Test with a knife for doneness, it should pierce them easily).

Once your pie is baked. Cool it for several hours. If you cut into it too early (like I often do) it will be very runny, however waiting a bit longer allows for all the juices to thicken so you don’t end up with an apple soup at the bottom of your pie plate. :-). Serve drizzled with a tablespoon of dulce de leche. I am sure I don’t have to tell you how indulgent it tastes. Pure heaven.

Dulce de leche Apple Pie

Can you see all the crumbs? I tell ya the flakiness of this pie crust is incredible!

Dulce de leche Apple Pie

Not to mention cinnamon apples in gooey dulce de leche sauce. A perfect holiday treat.

Dulce de leche Apple Pie

*Note: The amount of sugar will depend on the sweetness of your apples. Mine were very green and very tart so I used 2/3 cup sugar plus dulce de leche and it was the right call. However, you might need less sugar than I did so ALWAY taste your apples before you put them into your pie.

**Note: I always make my own Dulce de Leche. I recommend having it cooked and cooled before you get to pie making. Here is an excerpt from my post Banoffee Tartlets where I wrote about the method behind making the easiest dulce de leche.

Remove the label from the can of sweet and condensed milk and put it in the pot completely submerged in water.  Bring to a boil and continue cooking for 1.5-2 hours. Make sure your can is completely covered in water through the duration of cooking or it will explode.  Cool until it’s ready to use. When you open it you will discover that your “ole” plain can of sweet and condensed milk got transformed into glamourous and silky dulce de leche.

This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it. On a side note,  I have to brag about the fact that Russian babushkas have been making dulce de leche for years before it became trendy all over North America, so the taste of “sgushenka” is the taste of childhood for every Russian child.

Crumb Apricot Cheesecake

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Crumb Apricot Cheesecake
Do you have a recipe you’ve made so many times you know it by heart? Better yet, was that recipe passed on to you by your momma? The one I am about to share with you is one of those recipes. The first time I made it I was in my early teens and since then I’ve made it hundreds of times…literally. It was my mom and my “go to recipe” when there was only about half an hour between a phone call and guests appearing on our doorsteps.  We made it so many times we used every kind of fruit filling possible. I thought we exhausted all the options but I was wrong.

Last Saturday morning I woke up with a strong urge to bake and I knew I was craving something Slavic. 🙂 That’s right it’s a thing. I made a dash to the closest Polish shop and picked up a pound of farmer’s cheese. It was a good start. When I grabbed the closest to me cookbook an old, marked with food stains piece of paper fell out. I grinned widely when I picked it up. The precious sheet of paper contained a collection of our family’s favourite recipes typed up by my mom and sent to me when I left for college in America. Bingo! That’s exactly what I needed.

Crumb Apricot Cheesecake
If you follow my blog you’d know that when it comes to recipes nothing is sacred to me. I love to change things up and what started out as my mom’s favourite recipe became highly experimental at some point of the process. Needless to say, I was beyond pleased when I cut into it (after hours of waiting for it to cool) and found out the risk payed off!
What my mom and I always made was essentially a seasonal fruit encased in rich and buttery pastry but somehow I ended up with a fruit cheesecake with a buttery crust and almond crumb topping. Pure luxury.
Crumb Apricot Cheesecake
Have I convinced you that you too need it in your life?

Ingredients:

For the pastry:

  • Flour-2 1/2cups
  • Butter- 1 cup/250 gr.
  • Sugar- 1 cup
  • Egg- 1
  • Baking powder-1/2 tsp

For the filling:

  • Apricots- 12
  • Farmer’s Cheese (Tvorog)/Cream Cheese- 500 gr/16 oz
  • Eggs -2
  • Sugar- 1 cup
  • Semolina- 2 tbsp.
  • Vanilla bean/Vanilla extract- seeds from 1 vanilla bean/ 1 tsp.
  • Ground Almonds ( for the topping)- 1/4 cup

Method:

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the  mixture resembles fine bread crumbs, add the egg and pulse until just combined.  (This could also be easily done in a regular bowl with a pastry blender.) Take the pastry out of the food processor, it will be soft.  Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

Crumb Apricot Cheesecake

Now let’s take care of the filling.  Cut your apricots in half and pit them. Set aside. (I also planned to use the red and black currants at first but then changed my mind and that is why they are in the picture.)

Combine farmer’s cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth or a food processor if you want your farmer’s cheese to be less grainy. ( I processed mine in the food processor for a silky consistency.)

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! That pastry is very pliable and forgiving. When your springform pan is lined all the way put it back in the fridge for 20 minutes.

Then take it out of the fridge and fill it with the cheese filling and top with apricots.

Crumb Apricot Cheesecake
Now it’s time to get your crumb topping out of the freezer. In Russia this dessert is called “Tertiy Pirog”, which literally means “Grated Pastry” because the top is being frozen and then grated directly on the filling with a vegetable grater like so.
Crumb Apricot Cheesecake
I decided to toss my crumbs with ground almonds for an extra indulgence. Trim off your overhanging sides and press them gently in to blend with the crumb topping. When the pastry casing bakes it magically all blends together beautifully.

Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Cool it for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely. (Waiting for it was the hardest part for me. :-)) Crumb Apricot CheesecakeDust with additional powdered sugar if desired and enjoy with a cup of tea!
Crumb Apricot CheesecakeCrumb Apricot Cheesecake

Strawberry Meadow Galette for Brad {giveaway closed}

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Strawberry Meadow Galette
In the early days of my husband and I dating he told me that his name Bradley meant “from a meadow” and that little tidbit just added to his allure. As if he needed any help I was already hopelessly in love with him. This past Sunday we celebrated our 12th wedding anniversary. Our night out in London was absolutely perfect-aimless wandering through the South Bank, crossing the Thames on our way to the West End with numerous stops in hundred year old pubs culminated in us being serenaded by a lovely street performer in Covent Garden along with a couple hundred other people. I couldn’t help feeling so blessed by having him by my side for the last 14 years.

A day later at home I made this Strawberry Meadow Galette which is dedicated to my Brad. 🙂 Throughout the years, no matter how busy we’ve been we’ve always managed to find time for a quick tea and a chat and I know we will have many more in the years to come, for which I am happy to bake for!Strawberry Meadow GaletteStrawberry Meadow GaletteStrawberry Meadow Galette
Ingredients: {For the Pastry} Makes 2 galettes

  • Flour-3 cups
  • Salt-3/4 tsp
  • Butter-3/4 cup/200gr
  • Sour Cream-3/4 cup/200 gr

Ingredients: {For the filling}

  • Strawberries (cut in half)- 2 lbs
  • Sugar- 1 cup (I used vanilla scented sugar for extra flavour)
  • Egg- 1 (for brushing)
  • Edible flowers for decorating (optional)

Strawberry Meadow Galette

I am a big fan of galettes as I love the rustic look of them plus they are so easy! Check out this Yellow Plum and Blueberry Galette  and Eggplant, Red and Yellow Pepper Galette  that I’ve made in the past.

The pastry I am sharing is very special and comes from one of my favourite Russian cookbooks Please to the Table by Anya von Bremzen. I’ve adapted it slightly for my own taste. Sour cream makes this flaky pastry pleasantly tart which contrasts the sweetness of the fruit fillings in pies and galettes.

Strawberry Meadow Galette
Method:

In a large bowl combine flour and salt, add the butter using a pastry blender, cut it into the flour until it resembles coarse crumbs. Add sour cream and work it into the mixture with your hands until it comes together. Knead briefly, divide into two balls, wrap them in plastic wrap and chill in the fridge for 30 minutes.

Pre-heat the oven to 350F/180C. Line your baking sheets with parchment paper and set aside.

Dust your work surface with some flour and roll out your pastry 1o″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange half of the strawberries cut side down on the pastry leaving an inch wide border filling free and sprinkle with 1/2 cup of sugar. Fold the border over the berries while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour. Sprinkle the pastry with additional sugar if desired.

Repeat with another ball of pastry.

Bake in the oven for 25-30 min.

Decorate with edible flowers to make it look like a meadow! 🙂

Strawberry Meadow Galette
Giveaway:

A couple of months ago kind people of Lurpak sent me a nice package which I would love to share with my readers. If you are not from Europe and not sure what Lurpak is click on the link above. I am giving away a beautiful apron!

Lurpak apron

This apron is not only useful to keep your clothes in top shape while you are busy in the kitchen but also is a brilliant cheat sheet for a novice or a seasoned cook alike! From recipes to useful tips this apron is full of helpful information.

Lurpak apron
And if it’s not enough I am also throwing in a Lurpak kitchen towel!

Lurpak kitchen towel

So what do you do to receive these items?

  1. “Like” Vikalinka on Facebook.
  2. “Share” Vikalinka Facebook Page with your friends.
  3. Leave a comment on my Facebook page that you’ve shared.
  4. For an additional entry, share this post on Twitter and include Vikalinka in your post  and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

That’s it!!

The contest will close on July 31 st. 

Good luck!

Banoffee Tartlets

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Banoffee Tartlets
If you are not from England chances are you’ve never heard of Banoffee Pie before and it’s a real shame. I reckon the invention of Banoffee Pie should stand on equal footing with industrialisation and discovering of DNA and other great things that came out of England. Well, maybe not quite as equal, maybe just a teensy bit lower. Banoffee Pie is the magic combination of everything that is good and true. Sweet and silky Banana plus rich and indulgent Toffee equals Ban+offee. Throw in some chocolate and you get the picture. Pure bliss.
Banoffee Tartlets
The best thing is they are EASY to make and even easier to enjoy. I served them for dessert last weekend for my giant dinner party because when you cook a big meal the last thing you want is to fuss over a dessert as well. A snap to make but do they ever look impressive! Here is my version of the  famous Banoffee Pie. I made a couple of changes but nothing major that would alter the taste. I filled the tarts with dulce de leche instead of toffee and added mascarpone to the cream in order to create a more stable frosting that could be piped.Banoffee Tartlets

Ingredients:  {for 8 Tartlets}

  • 8 all-butter pre-made tartlet cases (You can of course make your own)
  • Sweet and condensed Milk- 1 can
  • Banana, sliced-2
  • Mascarpone- 1/2 cup/ 100gr
  • Whipping Cream/Double Cream- 1 cup/ 250 ml
  • Icing Sugar- 1/4 cup
  • Vanilla-1 tsp.
  • Rum-1tbsp. (optional)
  • Chocolate for chocolate curls or cocoa for dusting-50 gr or 1tbsp of cocoa

Banoffee Tartlets

Method:

Remove the label from the can of sweet and condensed milk and put it in the pot completely submerged in water.  Bring to a boil and continue cooking for 1.5-2 hours. Make sure your can is completely covered in water through the duration of cooking or it will explode.  Cool until it’s ready to use. When you open it you will discover that your “ole” plain can of sweet and condensed milk got transformed into glamourous and silky dulce de leche.

This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it. On a side note,  I have to brag about the fact that Russian babushkas have been making dulce de leche for years before it became trendy all over North America, so the taste of “sgushenka” is the taste of childhood for every Russian child.

Whip mascarpone with double cream, icing sugar, vanilla and rum until it’s the right consistency for piping roses.

Spread your dulce de leche equally among 8 tartlets, top with sliced bananas. Pipe the mascarpone cream frosting on top and dust with cocoa or decorate with chocolate curls.

For Chocolate Curls:

Melt the chocolate in the microwave and spread it thinly on a baking tray, pop it in the fridge for 3 minutes to set. Take it out and let it stand for a couple of minutes to soften a bit. Drag a knife or a cheese slicer like I did  along the surface of the chocolate to make the curls. When you have enough curls, put them back in the fridge for a couple of minutes to harden.

Banoffee Tartlets
Leave one or two of your tartlets curl-free to show off that gorgeous rose, just a little of cocoa dusting will do.

Banoffee Tartlets
Banoffee TartletsBanoffee Tartlets

Yellow Plum and Blueberry Galette

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Yellow Plum and Blueberry Galette
What a stunner, isn’t it? It’s hard to believe this galette was made as a desperate attempt to save yellow plums that weren’t moving in my house. They looked so beautiful and so appealing but after a few days in the fruit basket remained hard as a rock and quite sour.Typical problem for winter fruit shipped from who knows where.
Yellow Plums and Bluberries
I love making galettes, they are very easy to throw together and seem to provide a more even pie crust to filling ratio than a traditional pie. I also paired plums with blueberries to liven up the flavours. As I mentioned earlier the plums were not ripe, so the only way to make sure blueberries and plums had the same texture once the galette is done was to pre-cook plums.
Ingredients:

  • Yellow plums- 13-15 small 
  • Blueberries- 1 cup
  • Sugar-1/4 cup plus extra for dusting
  • Vanilla essence- 1 tsp.
  • Water- 1/4 cup
  • Prepared pie crust (your favourite recipe or pre-made)-1
  • Egg (beaten)-1

Method:

Preheat your oven to 400F/200C.

In a saucepan combine plums, split in half and pits removed, sugar, vanilla and water. Cook on medium heat for 10 minutes or until the plums are tender. The length of this step will depend on how hard your plums are, if they are ripe feel free to skip this step.

Remove the plums from the pan to a plate and let them cool. Meanwhile dust your work surface with some flour and roll out your pastry 12″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange your plums cut side down and blueberries attractively on the the pastry leaving an inch wide border filling free. Fold the border over the fruit while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour. Sprinkle the pastry with additional sugar if desired. Bake in the oven for 25-30 min.

Yellow Plum and Blueberry Galette

Such an easy and beautiful treat to enjoy after dinner or on a quiet afternoon with your cup of tea and a friend. Life couldn’t get any better than that!

Yellow Plum and Blueberry Galette
Note: If you have a real sweet tooth you might want to increase the sugar amount but it was perfect for me. Also, you can continue cooking the syrup from the plums until it’s reduced in volume and looks like a jam. Use it as a vanilla flavoured homemade plum spread for your morning toast.

Turkey And Leek Pie

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With American Thanksgiving and Christmas approaching so quickly it seems only prudent to feature a recipe for “what on earth do I do with all the leftover turkey I hate turkey soup” conundrum. Understandable. Who wants to eat the same meal over and over again. Well, I do. I usually like to eat my turkey dinner at least twice after the big meal but then I have to move on. This year I moved on with this pie. I am Canadian we already celebrated Thanksgiving in October-a perfectly placed holiday in the Canadian calendar.

This recipe is easy, tasty and quick even though it has the word “pie” in it. Let me explain how.

Ingredients:

1 tbsp. olive oil
30 gr. butter
800-1000 gr. leftover turkey meat
50 gr. italian pancetta or bacon
3 leeks (white part only)
3 medium carrots
1 cup/250 ml. leftover gravy
1 tbsp. flour
2 sprigs of each rosemary and thyme
Salt and pepper to taste
prepared shortcrust pie pastry (Pillsbury in Canada or Jus Rol in the UK)
1 egg (optional)
Directions:
Preheat your oven to 375 F/190 C or 180 C for a fan oven.
My dear friends, you were probably expecting some amazing pie crust recipe that was handed over to me by my mother, and to her by her mother and so on but instead I am advising you to use a prepared one. I hope you are not too disappointed but the truth is that when I have a container full of turkey leftovers in the refrigerator that scream-“Use me, I am literally on my last breath”, the furthest thought from my mind is to run to the kitchen and engage in a long and tedious process of pastry  making. Trust me, the flavour comes from the filling, not from the crust. There is definitely time for making your own special recipe but not a week after Christmas!
So where were we? Yes, oven.
In a deep frying pan heat a tablespoon of olive oil and your butter over a medium heat, cook your pancetta with the herbs for about 7-10 min and than add your sliced leek and diced carrots. You can definitely use bacon instead of pancetta if it’s too hard to find or pricey. It’s readily available in England and for a good price, so I prefer it. After your vegetable have been cooking for 10 min and leeks softened add your diced turkey and gravy. If you don’t have enough gravy use chicken stock and thicken it with flour. Cook the mixture for about 10 min until heated through and not too runny. Add more flour if it is!  Taste it and season with salt and pepper.
I really recommend using your leftover gravy because this is where your taste is going to come from. You already spend lots of time building flavour and complexity into it while cooking your Christmas dinner-it’s time to reap the benefits.
Take your filling off the heat and cool it before pouring it into the pastry.
While it’s cooling roll out your pastry or take a little break with a glass of wine!
Line the 9″ deep pie plate with the pastry.
When the meat is cooled enough to handle pour into your lined pie plate with the edges hanging over the sides of the plate. Brush the edges of the pastry with a beaten egg. I used to skip that step and my beautiful pies would come undone in the oven. I like my food to look pretty, so it would frustrate me to no end. The egg is your glue here. Don’t skip this step. I beg you. Pinch your sides of the pie really well and brush the top with the rest of your egg. Also, don’t forget to make pretty slits on your pie to make room for the steam to escape or your pie will explode. Maybe.
As I mentioned earlier, I like my food to look pretty. For the pie you see in the picture I used my turkey cookie cutter on the leftover pastry and cut out a couple of turkeys. Then I appliquéd them on the pie and brushed the whole deal with the egg again.
You know how I begged you not to skip an earlier step? Feel free to skip this one. It’s for food nerds only. Skipping of the last step bares no consequences on the deliciousness of that pie.
Bake your pie for 35 min and serve with whatever you like. In my case it was mashed potatoes and green beans.


PS. This recipe was inspired by Jamie Oliver similar recipe but was tweaked so many times that I can almost claim it as my own.