Leftover Turkey & Leek Pie

Leftover Turkey & Leek Pie

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

2tbsp of vegetable oil for frying
800g cooked turkey cut into chunks

2 sliced leeks
200g of chopped mushrooms
1 tsp of cumin seeds
1 clove of chopped garlic

3 tbsp plain flour
1/2 pint of vegetable stock
1/4 pint double cream
4 tsp chopped fresh tarragon
2 sheets of ready-made shortcrust pastry
1 beaten egg to glaze
1 tbsp butter for greasing

2013-08-14 00.44.48METHOD
Preheat the oven to 180 degrees. Heat the oil in a pan and gently sauté the leeks, add the chopped mushrooms, garlic and cumin seeds, season and turn down the heat, cook for ten minutes. Add the vegetable stock and cream to the pan, stir and bring to the boil then simmer for fifteen minutes. Mix the flour with half a cup of cold water into a smooth paste. Add the turkey meat to the pan and stir. Pour in the flour mixture a little at a time until the sauce begins to thicken. Add the tarragon, stir then turn off the heat. Grease an ovenproof dish, line with a sheet of pastry, pressing it into the corners, brush egg around the edges. Place the turkey mixture into the dish and even out. Top with the second pastry sheet, with a fork seal the edges, then with a sharp knife trim off the excess pastry. Decorate with the offcut pastry, pierce a few holes in the top and brush with egg. Place the dish in the oven for around 45 minutes until the pastry is crisp and golden.


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