Dale Margison is the owner of Legends Pies in Flims, Switzerland. Originally a builder from Auckland, New Zealand, he has been living in Switzerland now for nearly 11 years. As a self-taught baker, he spends most of his time in his kitchen creating new pies. For those looking to turn their Thanksgiving leftovers into a tasty meal, Dale has created this special recipe.
Ingredients
1 small onion
100 ml cooking oil (whatever you have, sunflower, olive, etc.)
100 g standard flour
500 ml milk (works also with lactose free)
salt, pepper, garlic etc.
1 small egg
1 short crust pastry (homemade or store bought)
1 flakey/puff pastry
Leftover vegetables
Leftover turkey
Cranberry sauce or jam
Method
Simple béchamel sauce
- Finley cut onions and place in a medium saucepan with oil
- Bring up heat and cook the onions lightly on a medium heat for a few minutes then add the flour stirring the whole time
- As soon as the oil and flour make a thick paste, add all of the milk. Then the salt, pepper, garlic and other herbs to your taste. Don't forget to stir the whole time to prevent lumping
- Once the sauce has thickened take off the heat, lightly stir in the leftover vegetables and leave to cool
The pie
- Take a large buttered pie tray then place your short crust pastry in it
- Once your béchamel sauce has cooled, place it onto the base pastry and spread around evenly
- Take your leftover turkey, shred it by hand or slice it and lay it over the sauce
- Then spread your cranberry sauce/jam evenly over the turkey and don't be shy with the amount cranberry sauce/jam
- Brush a small amount of water on to the outside edge of the pastry to make the pastry stick
- Place the flakey/puff pastry over the pie. Then use a fork to push down the pie's edges before poking a few holes in the top
- Cut off the extra pastry. Stir the egg and then lightly brush the egg over the pie
- Place the pie in a pre-heated oven on 220°C (fan bake oven 200°C) for 35 minutes
- Once cooked, take out of the oven and leave to rest for 10 minutes before serving
