Turkey and Leek Pie
Winter Warmers
A hearty warming pie which will be a hit for any occasion.
Serves: 5
Prep time: 30mins
Ingredients
The Pastry
We used shop bought puff pastry or a gluten-free puff pastry, plus 1 fresh egg beaten for the glaze
The Filling
3 leeks, washed and sliced
3 tbs creme fraiche
1ltr of turkey or chicken stock
1 block of puff pastry or a gluten-free puff pastry
600 grams of cooked turkey meat
4 rashers of bacon snipped across to make short rough pieces
olive oil
2 heaped tbs corn flour or plain flour
salt and pepper
Top Tip
Why not whip up some bubble and squeak to go with this, or make into mini pies instead for a New Year’s Eve treat.
Preparation
Firstly heat your oven to 160°C / 375°F / gas 5.
Half your leeks down the centre and then cut into 1cm slices.
Then in a large pan, add long glug of olive oil, throw in your chopped bacon and add all leeks straight after. Fry them off for about 3 minutes. Add your salt and pepper at this stage before putting the lid to allow everything to soften. Turn the heat down and let it all soften for about 20 mins.
Next add the turkey meat to the leeks and stir.
When your leeks are ready, stir in the turkey or chicken stock. Add the creme fraiche and bring back to the boil. At this stage, add the flour to thicken the gravy or if using cornflour mix with cold water into a paste and add to the gravy to thicken.
Assembly
Get a deep baking dish and grease around the edge of it with a little butter. Next dust a little flour on a clean surface, layout and roll out the pastry. Remember it will need to be bigger than the dish you are laying it over, as it will shrink. We don’t think you can ever be too generous with this, as you will have some lovely extra pastry edges to your pie.
Now add the leek, turkey and bacon mixture to the baking dish and add just over half of the gravy that you saved. The rest will be poured over the pie when its served.
Next lay your pastry carefully on top of the pie dish. We didn’t find that it sat on top of the mixture and the pastry ran up the edges of the dish.
Lightly score the top of your pie with a sharp knife. With a pastry brush paint the beaten egg on the top of the pastry.
Now put the pie in the oven and cook until the pastry is golden brown for about 30 - 40 minutes. Serve with the hot gravy.
