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Turkey and sweet leek pie
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Total Time:
1 hour 45 minutes
Transform leftover turkey into a crowd-pleasing pie with comforting homemade gravy.
Ingredients:
  • 2 rashers higher-welfare smoked streaky bacon roughly chopped
  • ½ bunch fresh thyme leaves picked
  • 2 kg leeks washed, trimmed; white end chopped into chunks, green end finely sliced
  • sea salt
  • freshly ground black pepper
  • 800 g cooked white turkey meat torn into big chunks
  • 2 heaped tablespoons plain flour plus extra for dusting
  • 2 pints organic turkey, chicken or vegetable stock
  • 2 tablespoons crème fraîche
  • 500 g puff pastry
  • 12 jarred or vac-packed chesntnuts roasted and peeled
  • 2 sprigs of fresh sage leaves picked
  • 1 free-range egg beaten
Instructions:
  • - Preheat the oven to 190°C/375°F/gas 5. - In a large pan on medium heat, cook the bacon with thyme leaves and a splash of olive oil for a few minutes. - Add the prepped leeks with a pinch of salt and pepper, sauté for 3 minutes, then cover and cook on medium heat for 30 minutes, stirring occasionally. - Once the leeks are soft, add the torn turkey meat, stuffing if you have it, flour, stock, and crème fraîche. Bring to a boil and season to taste before removing from heat. - Strain the mixture through a sieve over a pan to collect the gravy. - Roll out pastry on a floured surface, layer with chestnuts and sage, then cover the baking dish with it. - Spread the leek mixture into the dish, top with pastry, and score diagonally with a knife. Brush with a beaten egg wash and bake for 35-40 minutes until golden. - Serve the pie with reheated gravy and buttery lemon peas. Enjoy!

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