Turkey and scarmoza pie

Calum Franklin
·3-min read
Turkey and scarmoza pie
Serve your turkey and scarmoza pie with a fresh tomato, basil and caper salad - Lauren McClean

I make versions of mince and cheese pies all the time, but this has been a recent favourite. There is something truly decadent about the melting, smoked cheese turning stringy (which balances out the fact that, otherwise, with the minced turkey filling, it would have been one of my healthiest recipes to date – life is about balance).

Overview

Prep time

40 mins

Cook time

1 hr 40 mins

Serves

8 10

Ingredients

  • 4 tsp extra-virgin olive oil

  • 1 onion, finely diced

  • 1 carrot, diced

  • 1 celery stick, diced

  • 3 garlic cloves, minced

  • 1kg turkey thigh mince

  • 2 x 400g tins of chopped tomatoes

  • 1 tbsp tomato purée

  • 1 tbsp Worcestershire sauce

  • 2 tsp red wine vinegar

  • 10g butter, for greasing

  • 600–800g shortcrust pastry dough

  • plain flour, for dusting

  • 200g smoked scamorza, grated

  • 150g mozzarella, grated

  • 1 egg, beaten

  • salad, to serve

You will also need

  • 20cm, deep springform cake tin

Method

Step 1

Heat the olive oil in a large, wide pan on a medium heat and add the onion and some salt. Cook, stirring regularly, until soft and translucent, about 5 minutes. Add the carrot, celery and garlic and cook for a further 5 minutes, then add the turkey mince and cook until any water has evaporated (about 12–15 minutes).

Step 2

Add the tinned tomatoes, tomato purée, Worcestershire sauce, red wine vinegar and a splash of water, then bring the liquid to the boil. Reduce the heat to a simmer and cook for 30 minutes, until the ragù is well thickened. Season then set aside to cool completely

Step 3

Lightly grease the springform cake tin with the butter and set aside.

Step 4

Divide the pastry into two unequal portions of ⅓ and ⅔. On a flour-dusted work surface, roll the large portion into a disc, 5mm thick (about 40cm diameter – large enough to line the base and sides). Repeat for the smaller portion (about 22cm diameter).

Step 5

Use the larger disc to line the cake tin, pressing it into the corners and sides, leaving a 1cm overhang. Slide the smaller disc onto a baking sheet. Transfer both the lined tin and the disc to the fridge to chill for 30 minutes.

Step 6

Preheat the oven to 200C/180C fan/gas mark 6. Pour the cooled ragù into the chilled pastry case. Mix the two cheeses together and pack the mixture in on top of the meat. Brush the top edge of the pastry base with a little beaten egg and lay the smaller disc of pastry on top of the filling. Crimp the top and bottom pastry edges together, and trim the top if needed.

Step 7

Use the beaten egg to brush the pastry all over, then make a small hole in the centre of the lid for the steam to escape.

Step 8

Place the pie tin on a baking tray, and bake for 45 minutes, turning the tin around halfway through cooking to ensure an even bake, until golden brown and cooked through. Leave the pie to rest for 5 minutes in the tin before releasing it and serving with a fresh tomato, basil and caper salad.

Recipe by Calum Franklin. [Credit] Extract taken from Miracle Mince by Hospitality Action (Jon Croft Editions, £20 Hardback) Photography © Lauren McClean

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