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Turkey & leek pie
What better way to make use of those Christmas leftovers, than with a hearty boxing day pie.
Ingredients: Serves 6
50g smoked bacon lardons
1 tbsp fresh thyme
900g leeks (chopped)
420g cooked turkey
1tbsp plain flour
600ml turkey / vegetable stock
2 tbsp crème fraiche
225g flaky puff pastry
1 egg (beaten)
Salt & pepper to taste
Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm.
Place the bacon lardons in a large sauce pan over a medium heat and add your thyme leaves. Add a dash of olive oil and the butter and let it fry off a few minutes.
Add prepared leeks and fry off for 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then put the lid on, turn the heat down to low to medium and let them cook gently for 30 minutes, stirring every 10 minutes.
Once the leeks are cooked, add the turkey meat and stir. Add the flour and mix in well then pour in your stock.
Add the crème fraîche then turn the heat up and bring to the boil. Season, then remove from the heat.
Pour the mixture through a sieve over another large empty pan and keep the leftover liquid which can be used to make a gravy.
Dust a surface with flour and roll out the pastry
Spoon the leek and turkey mixture into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife.
Add a pinch of salt to the beaten egg then paint this egg wash over the top of your pastry.