It's a shortcrust pastry pie, filled with poached free range turkey thigh, pork belly and smoked bacon. The free range turkey thigh is such a lovely dark, moist meat. God knows why people have a turkey crown for Christmas - it's such a waste. To my mind they're missing the best bit as it has far more flavour. They're probably the same type of people who throw away their chicken carcasses and miss out on lovely stocks and soups because they can't be bothered - crazy.
Tuesday, 3 March 2009
Turkey, Pork & Bacon Pie
This pie is based on a pie that my Mother-in-law Margaret used to make. She made it on Christmas eve, ready to be eaten on Christmas morning, with a glass of champagne whilst opening your presents. But frankly it's too yummy to only have it at Christmas. It's also good made with rabbit and pheasant, which I use when they're in season, which are shot on the farm.