Prep Time:10 mins
Understanding food allergies and intolerances
Turkey and leek pie
Cooking Time:60 mins
Serves:6 Adults
Cost:High
This pie is a brilliant way to use up leftover turkey or chicken and really is very simple to prepare. You can also make individual pies in 300ml / ½ pint dishes; just decrease the cooking time to 25 to 30 minutes.
Ingredients
- 50g / 2 oz. of margarine, plus extra for greasing
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- 1 large leek, trimmed and sliced
- 250g / 9 oz. of button mushrooms, sliced
- 1 tablespoon of plain flour, plus extra for dusting
- 250ml / 9 fl oz. of low salt chicken stock
- 100ml / 3½ fl oz. of semi-skimmed milk
- 1 bay leaf
- 3 tablespoons of chopped fresh parsley
- 900g / 2lb cooked turkey breast, cut into bite-sized pieces
- 200g / 7 oz. of ready rolled puff pastry, thawed if frozen
- 1 medium egg, lightly beaten
- Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 190°C / 375°F / Gas Mark 5
- Heat the margarine in a pan. Add the onion, garlic, leek and mushrooms and sauté for 2 to 3 minutes until softened but not coloured
- Stir in the flour and cook for 2 minutes, stirring continuously
- Gradually pour the stock into the pan followed by milk stirring until smooth after each addition
- Add the bay leaf, bring to the boil and then reduce the heat and simmer for 5 minutes until thickened and slightly reduced, stirring occasionally
- Stir in the parsley, season to taste and set aside to cool
- Cover with a greased circle of non-stick parchment paper to prevent a skin forming
- Place the cooked turkey into a 1¾ litre / 3 pint pie dish and ladle over the leek sauce
- Stir gently to combine
- Roll out the pastry into an oval shape the size of the dish; it should be ½ cm / ¼ inch thick on a lightly floured work surface - make sure that it is large enough to hang over the edges of the dish
- Place the pastry lid on top of the pie, trimming it down to fit and brush around the edges with a little water to help it stick, then press down along the sides to seal
- Cut a small slit in the pie lid to allow the steam to escape and with the trimmings of the pastry you could cut out a few leaves to decorate the top
- Brush with the beaten egg and bake for 45 minutes to 1 hour or until the pastry is puffed up and golden brown
What you will need
- Pie dish
- Saucepan
- Wooden spoon
Serving suggestions
Serve with boiled vegetables or salad
"This pie can also be topped with mashed potato if you prefer."
