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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