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Turkey and Leek Pie
Turkey and Leek Pie

Turkey and Leek Pie

Felicity MacLeod

Felicity MacLeod

Prep 45 mins45m
Cook 40 mins40m
Serves 6

After our Christmas lunch we had a fair bit of leftover turkey, Martin was keen make his Mum's turkey pie. Unfortunately the second main ingredient, game soup can't be found in Australia so we turned to Jamie Oliver and adapted his Turkey and Leek Pie.

This makes an amazing gravy and you can add in your other Christmas leftovers like stuffing and veggies.

This pie is so tasty you wouldn't even know you were eating leftovers.

↬ Adapted from Turkey Pie | Turkey Recipes | Jamie Oliver Recipes

Ingredients

  • 2 rashers bacon (chopped)
  • ½ bunch fresh thyme (leaves picked)
  • olive oil
  • 2 leeks (finely sliced)
  • salt & pepper
  • 700 g cooked white turkey meat (torn into big chunks)
  • 2 tbsps plain flour
  • 500 ml chicken stock
  • 3 tbsps crème fraîche
  • 1 tbsp brandy
  • 1 sheet puff pastry
  • 4 sprigs fresh sage (leaves torn)
  • 1 large egg (beaten)

Instructions

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  • 1
    Preheat oven to 190°C.
  • 2
    In a fry pan add olive oil, bacon and thyme leaves and fry for a few minutes. Add leeks and fry them off for about . Add a pinch of salt and pepper then pop the lid on top, on a low heat cook for , stirring every to make sure they don't stick.
  • 3
    When your leeks are ready, add the turkey meat and stir, then add flour, mix in the stock and stir.
  • 4
    Add the crème fraîche, brandy and sage leaves then turn the heat up and bring everything back up to the boil, season to taste.
  • 5
    In a medium pie tin, spray tin with olive oil spray. Add in turkey and leek mixture and add the pastry over the top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry.
  • 6
    Cook the pie for until the pastry is golden brown.

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