Getting to the end of the week and we're still left with a bowl of cooked turkey from the delicious roast that Neil made for us.
We've already done the obligatory curry but now it's time to clear out the fridge before this weeks big shop and this is what I came up with.
Turkey, chorizo and mushroom pie with flaky thyme and parmesan crust.
Makes enough for 4. Heat oven to 220 degrees/ 420 Fahrenheit.
- 1 tablespoon of olive oil
- 3 thinly sliced shallots
- 1 heaped bowl of left over turkey
- 1 bunch of asparagus, halved
- 1 punnet of mushrooms halved (approximately 2 cups)
- 100g of chorizo sliced and roughly quatered
- handful of thyme sprigs
- 2 tablespoons of plain flour
- 400ml of chicken stock
- 200ml of milk
- Heat the oil on a medium heat in a large non stick frying pan, add the chopped shallots and sauté until soft.
- Add the chorizo and mushrooms to the pan and cook from 5 mins.
- Next add the left over turkey and sprigs of thyme and stir and season to taste until all ingredients are warmed through (5-10min)
- While the pan is slowly heating, collect the pie crust from the fridge, dust a flat and clean surface with flower and roll out half the pastry to fit the dish you are using allowing for it to line the side.
- Place asparagus in frying pan then lay the rolled pastry in to the dish, prick with a fork and blind bake in the over for 8-10minutes.
- While the pastry base is in the oven add two tablespoons of flour to the pan and stir.
- With the pan off the heat, gradually stir in the stock, followed by the milk and bring to the boil slowly.
- Remove pastry from oven, take out baking weights and fill.
- Quickly roll out remainder of pastry and lay on top of the filling tucking in the sides.