Ingredients
- 5-6 medium potatoes, parboiled, skin removed and cut into pieces
- 3 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 shallots, finely chopped
- 2-3 cloves of garlic, minced
- 5 slices of Prosciutto Di Parma, chopped
- 700 g boneless skinless turkey, (preferably organic), diced (equivalent to about 4 turkey breast cutlets, depending on size)
- 3-4 sprigs of fresh thyme, leaves picked (about 1 tablespoon fresh leaves)
- sea salt and freshly ground pepper, to taste
- 3/4 cup of frozen peas, thawed (110 g)
- 1 1/4 cups chicken or turkey stock (310 ml)
- 1 tablespoon cornstarch
- 2 tablespoons crème fraîche, plain or with herbs
- 2 sprigs fresh sage, leaves removed and chopped (about 1 tablespoon fresh chopped leaves)
- 1 package store bought ready-made puff pastry
Instructions
- In a large saucepan; bring water to a boil. Add salt and the potatoes and boil for 10 minutes or until slightly tender, yet firm in the middle; drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into bite-sized pieces. Set aside.
- Preheat the oven to 400°F / 200°C
- In a large skillet, heat oil over medium-high heat. Add onion, shallot and garlic; sauté until fragrant. Add the prosciutto and turkey and cook for about 5 minutes, then add the fresh thyme and a pinch of both salt and pepper and cook for another 2-3 minutes until turkey can easily be broken with a wooden spoon.
- Line a 30cm x 20cm rectangular casserole dish (or deep pie pan) with the turkey mixture.
- In a small bowl, dissolve the cornstarch in the stock; stir in the crème fraîche and pour over the turkey mixture. Finally add the peas and potatoes and gently stir to combine. Sprinkle with sage leaves.
- Roll out the puff pastry and place over filling, pressing or pinching against the edge of the pan; cut small slices in the pie to let steam escape.
- Bake for 35 minutes, or until the crust is golden brown and filling is bubbling. Let stand for 5 minutes before serving. Enjoy!