PREPARATION IN ADVANCE

Cut the butter into blocks and add it to a mixing bowl together with the flour and a pinch of salt. Knead by hand or in a food processor until a consistent dough has formed. Place the bowl with the dough in the fridge for 30 minutes.

PREPARATION

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to 200°C. For the filling, cut the white section of the leek into rings and peel and chop the onion. Peel and finely chop the garlic and pluck the leaves from the thyme. Cut the turkey meat into small pieces.

Heat the sunflower oil in the Cast Iron Dutch Oven on the grid of the EGG and sauté the leek, onion, garlic and thyme. Close the lid of the EGG after handling the food. Fry the turkey meat simultaneously if you use raw meat, or add at the last minute if the meat is already cooked.

As soon as the leek has shrunk, add the cream and allow to reduce almost completely. Finally, stir the Parmesan cheese into the mixture. Remove the Dutch Oven from the EGG and season the filling to taste with salt and pepper.

Grease a quiche tin (Ø 30 cm) with butter and roll out two thirds of the dough on a flour sprinkled worktop into a circle big enough to line the tin. Line the tin with the dough and evenly distribute the filling in the tin. Roll out the remaining dough, use it cover the filling and press down the edges. Cut off any excess dough, knead it again, roll it out and cut some stars to decorate the dough covering. Make a small hole of approx. 3 cm in the centre of the dough covering so any moisture from the filling can escape while the pie is baking.

Place the tin on the grid and close the lid of the EGG. Bake the pie for 25 minutes. Beat the egg and brush the dough covering with it. Close the lid of the EGG and bake the pie for a further 10 minutes until golden brown and done.