Leek and turkey galette
“So, this project of yours,” Dan began. “I think a new rule should be that you don’t poison us.”
As he said this, I was examining two leeks unearthed from the back of the refrigerator, while Googling the query: “How long do leeks last?”
Google’s response to me: 7 – 14 days if refrigerated.
My response to Dan: “Of course I wouldn’t do that.”
Those leeks were definitely older than two weeks. Maybe around two months. Nonetheless, they are the star of the show in tonight’s turkey galette (like a pot pie, only fancier.)
Kitchen castoffs used
Last of the leftover turkey (not quite as old as the leeks, but, well, Christmas), more whipping cream, one block of Tenderflake puff pastry (likely purchased about a year ago), and the leeks.
Recipe was loosely based on this one for Chicken and Leek Pie, posted by Chatelaine magazine.
This is how we did it
- 1 tbsp butter
- 2 leeks, white and light green parts, sliced into rings
- About a dozen brown mushrooms
- 2 cloves garlic
- ¼ – 1/3 cup of flour
- 1/2 cup of whipping cream
- 1 tsp (heaping) grainy mustard
- Approx. 1 1/2 cups turkey, chopped into small bites
- Half a carrot, grated
- 1 tbsp thyme
- Dash of chicken stock, if desired.
- 1 egg yolk, beaten
- 1 block of Tenderflake puff pastry
For the crust:
Let the pastry thaw at room temperature for two hours. It should still be cold to touch. On a floured surface, roll it out to a diameter of about 12 inches. Spray a glass pie plate with olive oil spray and lay the pastry on it. Put in refrigerator while you make the filling.
For the rest:
Preheat oven to 375 degrees. Melt the butter, then saute the leeks for about 5 minutes or so. (Mine just started to caramelize a bit.) Add the mushrooms and garlic, continue to saute for about another 5 minutes. Add the flour and mix thoroughly.
Stir in the cream, then the mustard and thyme, then the turkey and carrots. You can put in some chicken stock here if it seems too thick. Combine, then remove from heat.
Mound the filling into the crust and spread evenly. Fold the edges over the top and pinch together. Brush the crust tops with the beaten egg.
Bake for about 50 minutes. After 25 minutes, place some foil over the galette so it does not burn.
About my 100 day project: 100 days of cooking, using forgotten or cast-off kitchen ingredients.
If you like this, you might enjoy previous posts about my #100daysofcooking
Have you done a 100 day project? I’d love to hear about it