Food Network UK

Turkey and Leek Pie

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  • This deconstructed turkey pie is simple and sumptuous.
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Ingredients

  • 350g left-over turkey
  • 35g sweated down leeks
  • 75g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 75g flour
  • 1 litre chicken stock
  • 300ml double cream
  • Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped thyme
  • Pre-rolled puff pastry

Use imperial measurements

Method

How to make Turkey and Leek Pie

1. In a saucepan melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter on a medium heat and add the flour stirring constantly until you have a roux. Cook gently for 3 mins then slowly add the stock 1 ladle at a time stirring continuously until you have a lump free sauce.

2. On a low heat cook the sauce for 10-15 mins to cook out the flour taste. Add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped thyme and double cream and season to taste. Allow to cool.

3. In an oven proof rectangular dish add the turkey and leeks, pour over the sauce then roll your pastry over making sure it overlaps the edges.

4. Rest in fridge for 10 mins. Brush with egg yolk and cook in a pre heated oven at 190°C for 35-40 mins.