Leftover Turkey & Sweet Leek Pie

Home » COOK » Recipes » Pot Pies » Leftover Turkey & Sweet Leek Pie

Please Share This Post!

Until I discovered this recipe for Leftover Turkey & Sweet Leek Pie by Jamie Oliver, I always just used to use leftover turkey to make sandwiches the next day.  However, I saw him make this pie on one of his Christmas specials a couple years ago, and it thought it looked d.e.l.i.c.i.o.u.s!  I gave it a try and it was!  I think this year, I was looking forward to eat this turkey pie more than eating my turkey dinner!

Oh, and if you don’t want to wait until you cook a turkey to make this, I have made it with roast chicken before, and it was just as tasty!

The recipe on Jamie’s website gives quantities for 6 – 8 people, I made ours to feed 4 by halving the ingredients. My husband and I ate it between us over two nights, so it keeps well and can be re-heated and tastes just as good!





Here is what you need to make Leftover Turkey & Sweet Leek Pie…(for 4 portions)

  • 1 rasher smoked streaky bacon, roughly chopped
  • small bunch of fresh thyme, leaves picked
  • olive oil
  • a knob of butter
  • 1kg leeks, washed – white part cut into chunks, the green parts finely sliced
  • sea salt & freshly ground black pepper
  • 400g cooked turkey meat – white (and brown if you like)
  • 1 heaped tablespoon flour
  • 1 pint chicken or turkey stock
  • 1tbsp crème fraîche
  • 250g pack puff pastry
  • 6 roasted and cooked chestnuts (from a jar/vac-pac)
  • Sprig of fresh sage
  • 1 egg
 
Put the bacon and thyme into a large saucepan over a medium heat. Add a glug of oil and knob of butter and let it fry off for a few minutes.
 
 
Add the leeks and let them cook for a few minutes until well coated with the butter.  Add a pinch of salt and pepper, then turn the heat down. Pop a lid on top of the pan and allow to cook down for half an hour, stirring every 5 – 10 minutes to make sure that it doesn’t burn.  You don’t need to add any liquid as there is enough moisture in the leeks to make them soft.
 
 
blank
 
Meanwhile, shred up your leftover turkey.
 
blank
 
Add the turkey to the pan of now softened leeks and mix together.
 
blank
 
Add the flour until well mixed in, then pour in the stock and stir.  Bring to the boil to heat the stock through.
 
blank
blank
 
Stir in the crème fraîche.  Have a taste to check for seasoning and add more if needed, then take off the heat.
 
blank
 
Strain the mixture through a sieve and catch the sauce in another pan – this will be the gorgeous gravy for pouring onto the pie later!
 
Spoon the turkey and leeks into a pie dish and set to one side whilst you prepare the pastry topping.
 
blank
 
Dust your work surface with flour and roll out the pastry.  I buy ready-rolled puff pastry so I just unfurl it from its wrapper.  Crumble the chestnuts over one half and tear up the sage leaves and scatter them on top too.
 
blank

Fold the other half of the pastry over and roll the two halves together until you make your pastry big enough to cover your pie.

blank
 
Lay the pastry over the top of the dish and tuck the edges around the inside of the dish and around the filling.
 
Cut some slits across the top of the pastry, then beat up the egg and using a pastry brush wash it over the pastry which will help it go nice and golden when cooking.
 
blank
blank
 
Bake in a pre-heated oven (190C/375F/Gas 5) for 35-40 minutes or until the pastry is puffed and golden.
 
blank
 
Heat up the gravy that you saved earlier…
 
blank
 
Serve with peas (or veg of choice!) – the pie is so filling, it doesn’t need spuds!
 
blank

Pour over some gravy and enjoy!

blank
 
I know we did!  Best use of leftover turkey ever!
 
blank
 
Leftover Turkey & Sweet Leek Pie

Leftover Turkey & Sweet Leek Pie

Yield: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A great recipe to use up leftover turkey! You will not be disappointed with this pie - it tastes amazing!

Ingredients

  • 1 rasher smoked streaky bacon, roughly chopped
  • small bunch of fresh thyme, leaves picked
  • olive oil
  • a knob of butter
  • 1kg leeks, washed – white part cut into chunks, the green parts finely sliced
  • sea salt & freshly ground black pepper
  • 400g cooked turkey meat – white (and brown if you like)
  • 1 heaped tablespoon flour
  • 1 pint chicken or turkey stock
  • 1tbsp crème fraîche
  • 250g pack puff pastry
  • 6 roasted and cooked chestnuts (from a jar/vac-pac)
  • Sprig of fresh sage
  • 1 egg

Instructions

  1. Put the bacon and thyme into a large saucepan over medium heat. Add a glug of oil and knob of butter and let it fry off for a few minutes.
  2. Add the leeks and let them cook for a few minutes until well coated with the butter.  Add a pinch of salt and pepper, then turn the heat down. Pop a lid on top of the pan and allow to cook down for half an hour, stirring every 5 – 10 minutes to make sure that it doesn’t burn.
  3. Meanwhile, shred up your leftover turkey.
  4. Add the turkey to the pan of now softened leeks and mix together.
  5. Add the flour until well mixed in, then pour in the stock and stir.  Bring to the boil to heat the stock through.
  6. Stir in the crème fraîche.  Have a taste to check for seasoning and add more if needed, then take off the heat.
  7. Strain the mixture through a sieve and catch the sauce in another pan – this will be the gorgeous gravy for pouring onto the pie later!
  8. Spoon the turkey and leeks into a pie dish and set to one side whilst you prepare the pastry topping.
  9. Dust your work surface with flour and roll out the pastry.  I buy ready-rolled puff pastry so I just unfurl it from its wrapper.  Crumble the chestnuts over one half and tear up the sage leaves and scatter them on top too.
  10. Fold the other half of the pastry over and roll the two halves together until you make your pastry big enough to cover your pie.
  11. Lay the pastry over the top of the dish and tuck the edges around the inside of the dish and around the filling.
  12. Cut some slits across the top of the pastry, then beat up the egg and using a pastry brush wash it over the pastry which will help it go nice and golden when cooking.
  13. Bake in a pre-heated oven (190C/375F/Gas 5) for 35-40 minutes or until the pastry is puffed and golden.
  14. Heat up the gravy that you saved earlier.
  15. Serve with peas (or veg of choice!) – the pie is so filling, it doesn’t need spuds!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 956Total Fat: 51gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 236mgSodium: 732mgCarbohydrates: 63gFiber: 5gSugar: 9gProtein: 60g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Please Share This Post!