Turkey and Pancetta Pie with Sweet Potato and Cranberry Mash

I have always loved the idea of Thanksgiving – something I have yet to have a chance to celebrate.  Is there a more perfect tradition than making time to remember what you are thankful for, what makes your life that bit more special?

In an act of transatlantic comradery here is a little list of all the things I am thankful for in 2012:

  • my ridiculously silly boyfriend, but more specifically the ways he makes me laugh everyday
  • living only an hour away from one of the greatest cities in the world
  • visiting Meatliquor for the best burgers 3 times this year
  • the fantastic neuro wards at Kings College Hospital and Canterbury – we couldn’t have asked for more
  • the NHS – I can’t imagine how much harder this summer would have been if the cost of treatment had been a factor
  • the amazing friends I have made through blogging both on my site and here at the Daily Quirk
  • tickets to see Team GB at both the Olympics and Paralympics this summer

One of my favourite parts of big celebration meals is the the plethora of ways you can use the leftovers.  Meat pies are a brilliant way to make a meal out of scraps of roast meat, and the filling can be bulked out with leftover vegetables.

Turkey and Pancetta Pie with Sweet Potato and Cranberry Mash
serves 4-6

Ingreidients

250g (approx 9 oz) shortcrust pastry
250g (approx 9 oz) cooked turkey cut into chunks
70g (approx 2.5 oz) pancetta cubed (could be substituted for bacon or ham)
100g (approx 3.5 oz) mushrooms
1 onion
any leftover cooked vegetables (I used 2 carrots)
300ml (approx 1 1/4 cups) Chicken Stock
142ml (approx 1/2 cup) cream
1 tbsp dried tarragon
4 medium sweet potatoes
1 egg yolk
2 tbsp cranberry sauce

Preparation

Preheat the oven to 180C (350F)

Butter and flour a pie dish.

Roll the pastry about 5mm thick and line the dish.

Cover with greaseproof paper and fill with baking beads or dried rice.

Bake on the middle shelf for 40 minutes.

Whilst the pastry case is browning prepare the filling.

Peel and slice the sweet potatoes.  Boil until soft.

Drain and mash, stir in the cranberry sauce and egg yolk.

Brown the mushrooms, pancetta and onions in a pan.

Add the rest of the ingredients and bring to a simmer.

Let the liquid reduce until it forms a creamy sauce.

Fill the pie case with the turkey mixture and top with the sweet potato mash, smoothing the top.

Bake on the middle shelf for a further 30 minutes.


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