Wild Turkey Leg Pot Pie
Ingredients
For the puff pastry:
G 450 (1lb) unsalted butter (cold and cut into cubes)
G 450 (1lb) flour
G 145 (or mL) water
G 5 (1 teaspoon) salt
For the filling:
N 2 wild turkey legs
N 1 large white onion
N 2 stalks celery
N 1 large carrot
N 1 bunch black kale
N 4 cloves garlic
N 2 Anaheim chillies (medium size mild red chilli)
mL 15 (1 tablespoon) thyme
L 1 (4 cups) dark turkey stock (chicken stock be used)
L 1 (4cups) whole milk
G 60 (2oz) flour
G 60 (2oz) butter
mL 30 (1 tablespoon) EVO oil
N 1 egg
mL 15 water
Salt and pepper to taste
Preparation
For the puff pastry:
- Crumb the butter into the flour and salt using your hands or an electric mixer until the butter is in pea size chunks.
- Add the water and mix until a dough is formed. Press flat and rest for 10′ in the fridge covered with plastic wrap or a towel.
- Roll the dough with a rolling pin into a large rectangle about 3-5 mm in thickness. Fold the dough inwards like you are folding a paper letter in 3 to fit an envelope.
- Roll out again to 3-5mm and repeat. Repeat this step for a total of three times. This will make the dough rise and puff when baked.
- Roll the dough once more to 3-5mm in thickness and rest for 5′. Cut to the shape of your pie plates and store in the fridge until ready to bake.
For the filling:
- Preheat a large pan on medium heat, add the extra virgin olive oil. Season the turkey legs with salt and pepper and sear the skin side down until golden and flip. Cook the meat side for 2-3′ and remove.
- Add the diced onion, carrot and celery.
- Sauté on high for 2-3′ then add the chopped garlic, thyme and chilli.
- Transfer the legs and contents of the pan to a casserole dish. Melt the butter in the pan on medium heat and mix in the flour to make a paste. Cook for 2-3′ stirring.
- Whisk in the turkey stock and milk and cook for 3-5′, to cook the flour and to slightly thicken. Pour over the meat and vegetables in the casserole dish and add the chopped black kale. Stir everything together and cover with foil.
- Bake at 325f (160c) for 2-3 hours or until the meat is tender and can be pulled from the bone.
- Cool until you are able to pull the meat without burning your fingers. Discard the bones, tendons and sinews.
- Divide the meat and vegetable between the two pie plates and top with puff pastry, pressing firmly on the sides to stick the pastry to the pie plate.
- Brush with the egg and bake at 400f (200c) until the pastry is dark golden in colour (about an hour). Cool for 5′ before slicing and serving.
Other
ChefMichael Hunter
Wine CouplingColli Pesaresi Sangiovese DOC
Other Info Legs from game birds are often neglected in the kitchen and unfortunately sometimes left in the field. Game birds are generally leaner and tougher than their farm raised kin. Wild turkeys tend to run and walk more than they fly and this results in very thick sinew and tendons all through the legs. The leg meat is darker in colour but rich in flavour, and on a wild turkey quite large. This is why we don’t want to waste them. These cuts are perfect for braising and it the best way to tenderize the meat and pull it from the bone, sinew and tendons resulting in a very tender and flavourful meal. For the recipe’s preparation, if you want you can also use a flaky pastry from the grocery. Kcal 694* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
