Turkey and Leek Pie

turkey_pie_small_240_185This pie is a brilliant way to use up leftover turkey or chicken and really are very simple to prepare. You could also make individual pies in 300ml / ½ pint dishes; just decrease the cooking time to 25 to 30 minutes.

Ingredients – Serves 6 Adults

  • 50g / 2 oz. of margarine, plus extra for greasing
  • 1 medium onion sliced
  • 2 garlic cloves sliced
  • 1 large leek, trimmed and sliced
  • 250g / 9 oz. of button mushrooms, sliced
  • 1 tablespoon of plain flour, plus extra for dustingturkey_pie_table
  • 250ml / 9 fl oz. of low salt chicken stock
  • 100ml / 3½ fl oz. of semi-skimmed milk
  • 1 bay leaf
  • 3 tablespoons of chopped fresh parsley
  • 900g / 2lb cooked turkey breast, cut into bite-sized pieces
  • 200g / 7 oz. of ready rolled puff pastry, thawed if frozen
  • 1 medium egg, lightly beaten
  • Salt and freshly ground black pepper, to taste


  • Preheat the oven to 190°C / 375°F / Gas Mark 5
  • Heat the margarine in a pan. Add the onion, garlic, leek and mushrooms and sauté for 2 to 3 minutes until softened but not coloured
  • Stir in the flour and cook for 2 minutes, stirring continuously
  • Gradually pour the stock into the pan followed by milk stirring until smooth after each addition
  • Add the bay leaf, bring to the boil and then reduce the heat and simmer for 5 minutes until thickened and slightly reduced, stirring occasionally
  • Stir in the parsley, season to taste and set aside to cool
  • Cover with a greased circle of non-stick parchment paper to prevent a skin forming
  • Place the cooked turkey into a 1¾ litre / 3 pint pie dish and ladle over the leek sauce
  • Stir gently to combine
  • Roll out the pastry into an oval shape the size of the dish; it should be ½ cm / ¼ inch thick on a lightly floured work surface – make sure that it is large enough to hang over the edges like a ‘blanket’
  • Place the pastry lid on top of the pie, trimming it down to fit and brush around the edges with a little water to help it stick, then press down along the sides to seal
  • Cut a small slit in the pie lid to allow the steam to escape and with the trimmings of the pastry you could cut out a few leaves to decorate the top
  • Brush with the beaten egg and bake for 45 minutes to 1 hour or until the pastry is puffed up and golden brown
  • Serving Suggestions
  • Place the pie on the table and allow people to help themselves on to warmed serving plates with some freshly boiled vegetables or salad

Remember once you add a source of carbohydrates (potatoes, rice, pasta, grains or cereals) you will increase the total carbohydrate in your meal.
Source: safefood www.safefood.eu