Here’s the thing about pies: They’re beautiful to look at, but that pie crust can give even the most seasoned of bakers difficulty. But those troubled days of dry pie crust are over, thanks to food writer Cathy Barrow’s cookbook “When Pies Fly,” a book that lets pastry dough have its much deserved time in the spotlight.
Related Reading: How Should You Store Your Pie?
In her book, Cathy presents a wealth of recipes—both sweet and savory—from around the world using pastry dough. The recipes run the gamut from galettes, hand pies, and tarts to empanadas, knishes, and kolache (Eastern European filled buns). Pastry dough will become the new cookie dough: You’ll be whipping up the likes of old-fashioned apple dumplings, tyropita (cheese-filled triangles), and crispy spring rolls, filling your home with flaky, crusty, delicious treats.
Many of Cathy’s recipes easily lend themselves to repurposing leftovers. In particular, her roast turkey, leek, and gouda galette is just dying to be made in the days after Thanksgiving. All you need is a batch of pie dough (her version calls for one flecked with everything spice, to really get in the savory mode), which is rolled out and piled with a mixture of cooked turkey, leeks, cream cheese, aged gouda, bacon, and fresh herbs. After Thanksgiving, the only energy you’ll want to expend is on this simple-to-put-together, yet elegant, galette.
Excerpted from “When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes” by Cathy Barrow (copyright © 2019 by Cathy Barrow). Reprinted with permission from Grand Central Publishing. All rights reserved.
Roast Turkey, Leek, and Gouda Galette Recipe
After a holiday meal, there’s always a little bit of turkey hanging around. Tuck it into this flavorful pie reminiscent of a favorite deli sandwich. Even if it’s months until Turkey Day, consider roasting a turkey breast: Not only will the house smell terrific, a turkey dinner is always welcome, and it can lead to this satisfying pie.
Roast Turkey, Leek, and Gouda Galette
- 1 recipe Everything Spice Pie Dough, formed into a disk
- 2 leeks, pale green and white parts only, sliced in ¼-inch-thick disks (about 1 cup, 450 g)
- 8 tablespoons (4 ounces, 113 g) cream cheese, cut into small cubes
- 8 ounces (225 g) aged gouda, shredded (about 2 cups)
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh flat-leaf parsley
- ½ teaspoon minced fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices (4 ounces, 113 g) thick-cut smoked bacon, chopped
- 12 ounces (340 g) cooked turkey, cubed (about 2 cups)
- Egg wash (1 egg beaten with 1 tablespoon cool water and ¼ teaspoon kosher salt)
- Line a baking sheet with parchment. Remove the dough from the refrigerator and allow it to warm slightly. Roll out the dough to a 12-inch round and place on the baking sheet. Cover and refrigerate while making the filling.
- Fill a large mixing bowl with cold water. Add the sliced leeks and stir them around with your hand. Let any dirt fall to the bottom of the bowl, then scoop the leeks off the top and drain on a clean kitchen towel. Roll up the leeks to further dry them and set aside.
- Line a plate with paper towels. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp. Transfer the bacon to the paper towels. If there is more than a tablespoon of fat in the pan, pour it off.
- Add the leeks to the pan and let them cook, undisturbed, until wilted, about 5 minutes. Scrape the leeks into a large bowl and add the cream cheese, gouda, chives, parsley, thyme, salt, and pepper to the bowl. Add the chopped bacon to the bowl. Stir gently to combine, then add the turkey and stir until everything is evenly distributed. Spread the filling out on a baking sheet, cover, and refrigerate to chill it for about 20 minutes. If making well ahead, cover the bowl, and refrigerate.
- Spoon the filling into the center of the dough. Lift the outside edges of the dough and pull them up and slightly over the filling, leaving the center exposed. Work your way around the galette, folding the dough over on itself and forming a series of pleats that make a snug little package. The center of the galette should be open, but there should also be a very distinct crusty edge to hold in the filling. Brush the galette with the egg wash.
- Chill the galette for 45 minutes.
- Place a Baking Steel, baking stone, or inverted baking sheet on the center rack and heat the oven to 400°F. Slide the baking sheet with the galette onto the hot stone, steel, or sheet and bake for 35 to 40 minutes, until the filling is bubbling and the crust is deeply browned.