Torta di tacchino e vegetali (turkey & mediterranean vegetable pie)

Method

1. First make the pastry. In a large bowl, mix the flour with a pinch of salt and rub in the butter using your fingers until you create a breadcrumb texture.

2. Stir in the Parmesan cheese and make a well in the centre. Add the egg and approximately two tbsp of cold water.

3. Knead until the mixture comes together to form a dough and then wrap it in cling-film and chill for about half an hour.

4. Meanwhile, prepare the filling. Place the water in a pan, Bring to the boil and add the potatoes, leeks, carrots and swede in a pan of boiling water for ten minutes, until tender.

5. Once cooked, drain, reserving the cooking water. (keeping the liquid adding water to make 600ml of stock).

6. Heat the butter in a saucepan, add the garlic and fry it for 30 seconds. Add the turkey and fry for one minute, until the outside is golden.

7. Take the saucepan off the heat and mix in the flour. Continue cooking on the heat for approx. two minutes and slowly add the reserved vegetable water, bring to boil and cook for a further three minutes.

8. Add the Brie, courgettes, cooked vegetables and the chives and season with salt and freshly ground pepper. Spoon the mixture into a 1.5 litre pie dish.

9. Preheat the oven to 180ºC/gas 4.

10. Roll out the pastry on a floured surface and create a round or oval shape depending on the shape of your dish. Moisten the rim of the pie dish with water and place the pastry on top. Press the edges to seal and cut away any excess pastry. Use the pastry trimmings to create some pastry leaves and use these to decorate the pie, brushing with beaten egg to glaze. 

11. Bake in the oven for 45 minutes until golden brown. Serve at once.