Kenny Tutt's creamy turkey and Boursin zero-waste pie recipe
Looking for a new way to jazz up your Christmas leftovers this year? Look no further than this seriously satisfying turkey pie recipe from Kenny Tutt, who won the 2018 series of MasterChef. Rich, creamy and easy to make, it's perfect for a lazy Boxing Day lunch that's a cut above sandwiches.
Kenny says: "Nothing screams comfort like a big golden pie. This is a really versatile affair, and you can pretty much use up all your Christmas Day leftovers. Even adding a spoonful of cranberry sauce isn't off limits. The creaminess of the Boursin goes so well with the turkey.
"Do make sure to use brown meat as well for extra flavour."
This recipe was created in partnership with Foodcycle and Boursin, as part of the You Create, We Donate campaign. For every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5* to FoodCycle. Every £5 donation would deliver 3.5 meals for the vulnerable.
* Total donation capped at £20,000. Please see www.boursin.co.uk/foodcycle-campaign for full terms and conditions.
Ingredients
- 500 g pre-made puff pastry
- 1 dusting of flour
- 700 g cooked white or dark turkey meat, chopped
- 3 rashers of bacon, sliced
- 1 small white onion, chopped
- 1 plateful of mixed leftover cooked vegetables, chopped
- 1 helping of leftover stuffing (optional)
- 1 handful of pigs in blankets (optional)
- 150 g Boursin Garlic & Herbs
- 100 ml double cream
- 2 tbsp crème fraîche
- 1 handful of fresh thyme sprigs
- 1 egg, beaten
- 1 small splash of oil
- 17.6 oz pre-made puff pastry
- 1 dusting of flour
- 24.7 oz cooked white or dark turkey meat, chopped
- 3 rashers of bacon, sliced
- 1 small white onion, chopped
- 1 plateful of mixed leftover cooked vegetables, chopped
- 1 helping of leftover stuffing (optional)
- 1 handful of pigs in blankets (optional)
- 5.3 oz Boursin Garlic & Herbs
- 3.5 fl oz double cream
- 2 tbsp crème fraîche
- 1 handful of fresh thyme sprigs
- 1 egg, beaten
- 1 small splash of oil
- 17.6 oz pre-made puff pastry
- 1 dusting of flour
- 24.7 oz cooked white or dark turkey meat, chopped
- 3 rashers of bacon, sliced
- 1 small white onion, chopped
- 1 plateful of mixed leftover cooked vegetables, chopped
- 1 helping of leftover stuffing (optional)
- 1 handful of pigs in blankets (optional)
- 5.3 oz Boursin Garlic & Herbs
- 0.4 cup double cream
- 2 tbsp crème fraîche
- 1 handful of fresh thyme sprigs
- 1 egg, beaten
- 1 small splash of oil
Details
- Cuisine: British
- Recipe Type: Christmas
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat your oven to 200°C/180°C fan/400°F/gas mark 4.
- Start by making your pie filling. Heat a splash of oil in a large pan, then add the bacon lardons, chopped onion and thyme. Cook over a medium heat for a few minutes. Add the turkey meat and mixed leftover vegetables, and if you have some, the leftover stuffing. If you have any pigs in blankets, pop those in too.
- In a separate saucepan over a medium heat, mix the Boursin, cream and crème fraîche to a creamy consistency. Pour this over your turkey mix and stir through well.
- Get a large, deep pie dish. Dust a clean surface with some flour and roll your pastry out so it’s just bigger than the size of your dish. Generously spoon the turkey mixture into the pie dish. Carefully place the puff pastry sheet on top of your pie mix and crimp the edges with a fork. Brush the pastry with the egg mix. Using a knife, make a hole in the centre of the pie to allow the steam to escape for a nice crisp top. Pop the pie in the preheated oven and bake for around 40 minutes, or until the pastry is puffed and golden.
- When the pie is ready, serve with a nice generous splash of any leftover gravy and some green vegetables or carrots for a delicious no-waste meal.
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