Pastel de pavo y jamón

Ingredientes

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 oz pancetta (or bacon, chopped)
• 2 1/2 lbs leeks ((about 3 large leeks) cleaned and sliced)
• Kosher salt (to taste)
• black pepper (Freshly ground, to taste)
• 1 lb leftover turkey meat (torn into chunks)
• 1 lb leftover ham (cubed)
• 1/2 cup all-purpose flour
• 2 cups chicken stock (or turkey stock)
• 1 sprig fresh thyme (leaves removed)
• 3 tablespoons fresh parsley (chopped)
• 1 lb puff pastry
• 1 egg (for egg wash)

Preparación

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large cold skillet, add the olive oil, followed by the pancetta or bacon. Cook over medium-high heat until crisp, then remove it with a slotted spoon. Remove any excess fat, leaving behind about a teaspoon in the skillet for flavor.

3. 3

   Add the butter to the skillet. Once melted, add the chopped leeks. Cover and cook, stirring occasionally, until softened. Season with kosher salt and freshly ground black pepper.

4. 4

   Add the thyme leaves and chopped parsley, then sprinkle the flour over the mixture. Stir to combine. Cook the mixture for 1 to 2 minutes, stirring constantly.

5. 5

   Return the pancetta or bacon to the skillet, and add the cooked turkey and ham.

6. 6

   Mix in the stock and increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Allow the mixture to simmer gently, stirring occasionally, until it thickens to your desired consistency.

7. 7

   Roll out the puff pastry on a floured surface until it's large enough to cover your pie dish.

8. 8

   Taste for seasoning and add more salt as needed. Remove from the heat and let it cool while you prepare your pastry.

9. 9

   Spoon the cooled filling into a 9" (22.86cm) deep pie dish or a 2.5 quart (2.4ltr) ovenproof baking dish. Gently place the rolled-out pastry over the top, pressing down the edges to seal the pie.

10. 10

    Beat the egg in a small bowl, then brush it over the pastry.

11. 11

    Bake the pie for 30 to 35 minutes, or until the pastry puffs up and turns a golden brown color.

12. 12

    Allow the pie to cool for 10 minutes before slicing and serving.