Leftover Tukey & Leek Pie

Transform your Thanksgiving or Sunday roast leftovers into the ultimate comfort dish with this creamy, comforting turkey and leek pie. With a savory filling featuring premium ingredients and a golden, flaky shortcrust pastry, this recipe redefines leftovers as a delicious, hearty main course.
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Ingredients

🫒 1 tbsp olive oil
🥬 2 leeks, finely diced
🥕 1 carrot, finely diced
🧄 3 garlic cloves, minced
🌿 1 tbsp fresh thyme leaves
🌾 1 tbsp plain flour
🥫 2 tsp wholegrain mustard
🍋 Zest and juice of ½ lemon
🍗 650ml chicken stock
🥛 150ml low-fat crème fraîche
🍖 600g cooked, shredded leftover turkey or chicken
🥧 320g sheet of shortcrust pastry
🥚 1 egg (for egg wash)

Instructions

1- Preheat the Oven:

• Start by preheating your oven to 200°C fan.

2- Cook the Vegetables:

• In a large frying pan, heat 1 tbsp olive oil over medium heat.
• Add the diced leeks, carrot, and minced garlic.
• Cook for about 5 minutes, allowing them to soften.

3- Add Seasoning and Flour:

• Stir in the fresh thyme leaves and plain flour.
• Cook for an additional minute to coat the vegetables.

4- Create the Sauce:

• Introduce the wholegrain mustard, lemon zest, and juice.
• Pour in the chicken stock and bring the mixture to a boil.
• Lower the heat to a simmer, allowing it to gently thicken over 5 minutes.

5- Finish the Filling:

• Mix in the low-fat crème fraîche.
• Season with salt and pepper.
• Fold in the shredded turkey.

6- Prepare for Baking:

• Transfer the mixture into an ovenproof dish or ensure your frying pan is oven safe.

7- Add the Pastry:

• Lay the sheet of shortcrust pastry over the filling, trimming any excess.
• Secure the edges by pinching with your fingers or crimp with a fork.

8- Decorate and Vent:

• Optionally, decorate with pastry cut-outs.
• Create a small vent in the center with a knife.

9- Apply the Egg Wash:

• Brush a beaten egg over the pastry top for a glossy finish.

10- Bake:
- Place in the oven and bake for 30 minutes, or until the pastry is golden and flaky.

Prep Time: Approx. 20 minutes
Cook Time: Approx. 45 minutes
Total Time: Approx. 1 hour 5 minutes
Servings: 4

• Calories: 610
• Protein: 37g
• Fat: 33g
• Carbohydrates: 41g
• Fiber: 3g

Equipment:

• Large frying pan
• MasterChef Microplane/zester
• Measuring spoons
• Measuring jug
• Cutting board
• Kitchen knife
• Wooden spoon
• Ovenproof dish (white enamel-coated dish with a blue rim)
• Fork
• Small bowl
• Pastry brush (red silicone)
• Oven

Cooking Tips

• For added flavor, consider using homemade chicken stock.
• Ensure the pastry edges are well-sealed to prevent leakage during baking.
• Utilizing an oven-safe pan allows you to skip the dish transfer, conserving flavor and reducing clean-up.

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Creamy Turkey and Leek Pie