Every year, the eternal debate rages after Christmas in most households – what should we do with the leftovers?! Now I adore a reheated Christmas dinner and the leftover sandwich is a hard one to beat. However, what about all of the turkey meat that inevitably gets left behind? That delicous dark meat the lurks on the bird waiting for its moment is perfect for a pie.
There is something about a pie that is just….comforting! Warm and delicous, hearty and satisfying. I have a base recipe that I use for any poultry pie and I mix it up depending on what I have available. I might add some ham or a mix of vegetables. Kale often pops up in my pies, and spinach makes an appearance regularly.
I also mix up my toppings. While I love nothing more than crusty, flaky puff pastry, filo is a healthier choice. Sometimes I will used a shortcrust if I have some leftover from other baking. The thing about pies is they are versatile and allow you to be flexible. Be creative and make it your own!
Leftover Turkey and Leek Pie:
- 2 slices smoked bacon, finely chopped
- 2 large leeks, cleaned a sliced
- Leftover Turkey, cut into chunks or strips. – 600g-800g should be plenty (You could use half ham)
- 3 tablespoons plain flour
- 600ml chicken/turkey stock
- 1 tbsp freshly chopped thyme
- 2 tbsp cream or creme fraiche
- salt and pepper
- 1 sheet puff pastry
- 1 egg to brush the top
- Preheat the oven to 200C/400F.
- In a saute pan, cook the bacon over a low heat until it is crisp and all the fat has been released. Remove with a slotted spoon and set aside.
- Add the leeks to the pan, stirring well to coat in the bacon fat. Turn the heat down, place a lid on the pan and cook for approx. 20-30 mins until the leeks have melted down.
- Add the turkey and stir well. Sprinkle over the flour and stir again. Add the herbs and season well.
- Now gradually stir in the chicken stock and bring to the boil so that the sauce thickens. Add the cream and remove from the heat.
- Spoon the mixture into your pie dish.
- Roll out the puff pastry so that it is slightly larger than the pie dish. lightly brush some egg around the edge of the pie so that the pastry will stick.
- Lay the pastry over the dish, pressing down around the edges. Crimp or decorate with a fork.
- Create a hole in the centre of the pie to allow excess steam to escape. Brush the pastry with the remaining egg wash.
- Bake in the oven for 30-40 mins, until the crust has puffed up and is golden brown.