Ingredients with Measurements:
- 1 large turnip, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the diced turnip and sliced leeks and sauté until they are tender, about 10 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming. Add the heavy cream, thyme, salt, and pepper. Cook until the mixture thickens, about 5 minutes.
5. Pour the turnip and leek mixture into the pie dish.
6. Roll out the puff pastry on a floured surface to fit the size of the pie dish. Place the pastry over the top of the pie and trim the edges. Brush the beaten egg over the top of the pastry.
7. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 27g
Protein: 5g
Fiber: 3g
Sugar: 5g
Sodium: 390mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add cooked bacon or ham to the turnip and leek mixture for a meatier pie.
- Add grated cheese to the turnip and leek mixture for a cheesy pie.
- Use sweet potatoes instead of turnips for a sweeter pie.
Tips and tricks:
- Make sure to dice the turnip into small pieces so that it cooks evenly.
- Don't overcook the turnip and leek mixture, as they will continue to cook in the oven.
- Use a sharp knife to cut the puff pastry to prevent it from tearing.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pie before serving.
Pairings:
Serve the pie with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or carrots.
Troubleshooting advice:
- If the filling is too thin, add a bit more flour to thicken it.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
Make sure to cook the pie until the filling is hot and bubbly to ensure that it is fully cooked.
Food history:
Turnips have been cultivated for thousands of years and were a staple food in Europe during the Middle Ages. Leeks were also a popular vegetable in medieval Europe and were often used in soups and stews.
Flavor profiles:
The turnip and leek pie has a savory and slightly sweet flavor from the turnips and leeks. The puff pastry adds a flaky and buttery texture to the dish.
Serving suggestions:
Serve the turnip and leek pie as a main dish for lunch or dinner.
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