Turkey & leek pie
Contains pork – recipe is for non-Muslims only
Make the most of Christmas turkey leftovers in this comforting pie, using ready-rolled pastry if you prefer. Serve with cranberry sauce, gravy and stuffing
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Prep:30 mins
Cook:1 hrs 10 mins
plus chilling - Serves 6
- Easy
Nutrition per serving
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kcal 748
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fat 49g
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saturates 26g
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carbs 31g
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sugars 0g
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fibre 4g
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protein 43g
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salt 2.2g
Ingredients
- 8 rashers smoked streaky bacon , chopped
- 50g butter
- 2 leeks , trimmed, halved and sliced
- a few thyme sprigs , leaves picked
- 50g plain flour , plus extra for dusting
- 400ml turkey or chicken stock
- 100ml double cream or full-fat crème fraîche
- 1 tbsp wholegrain mustard
- 600g leftover cooked turkey meat , shredded or cut into chunks
- 175g plain flour , plus extra for dusting
- 1 tbsp mustard powder
- 125g frozen butter
- 1 egg , beaten
Method
First, make the pastry. Mix the flour and mustard powder together in a bowl. Coarsely grate in the frozen butter, stirring occasionally to coat the butter in the flour. Pour in 90-100ml cold water and mix with a cutlery knife to make a soft dough. Wrap and chill for at least 30 mins.
Heat a deep medium frying pan over a low heat and cook the bacon for 5-10 mins until it has released its fat and turned golden. Add the butter, leeks and thyme leaves. Cover and cook for 15-20 mins until the leeks are soft. Stir in the flour and cook for 2-3 mins more, then gradually pour in the stock. Stir and simmer until thickened. Scrape into a bowl and leave to cool.
Heat the oven to 200C/180C fan/gas 6. Mix the cream, mustard and turkey into the cooled leek mixture, then pour this into a 23cm pie dish.
Roll the pastry out on a well-floured surface into a 35cm circle. Brush the rim of the pie dish with a little of the beaten egg, then lift the pastry over the filling and press along the rim to seal. Trim and crimp the edges, then cut three air holes into the top of the pie. Bake for 45 mins until the pasty is golden and the filling piping hot.
