Leftover Turkey & Leek Pie


December 2, 2015 by marksetchfield

IMG_5432 Serves 6, prep time 30 minutes, cooking time 45 minutes

Oil for frying
4 handfuls of chopped cooked turkey

2 leeks, sliced
3 handfuls of chopped mushrooms
1 tsp of cumin seeds
1 glove of chopped garlic

3 tbsp plain flour
1/2 pint of vegetable stock
1/4 pint double cream
4 tsp dried tarragon
2 packets of puff pastry
1 beaten egg to glaze
Handful of pumpkins seeds

Preheat the oven to 180 degrees. Heat some oil in a cooking pot and gently cook the sliced leeks, then add the chopped mushrooms, garlic and cumin seeds, season and turn down the heat and simmer for 10 minutes. Pour in the vegetable stock and cream, stir and bring back to the boil for 2 minutes then turn down the heat to a simmer. Add the flour to a cupful of cold water, mix into a smooth paste. Add the chopped turkey to the pot and stir. Pour in a little at a time the flour mix, the sauce will now thicken. (The amount of flour mix you will need can differ, but you want the sauce to be a thick texture). Add the dried tarragon and stir then turn off the heat. Grease an ovenproof dish, and line with one sheet of pastry, pressing the pastry into the corners, brush egg around the edges. Place the turkey mixture into the dish and even out. Now top with the second pastry sheet, with a fork seal the edges and with a sharp knife trim off the excess pastry. Pierce a few holes in the top and brush with egg and top with pumpkins seeds. Place the dish in the over for around 45 minutes until the pastry is crisp and golden.IMG_5431GMS_THE_MENU_RETURN


One thought on “Leftover Turkey & Leek Pie

  1. Reblogged this on and commented:

    Turkey leftovers? Beats a turkey curry

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