Fed up of roast dinners and turkey sandwiches?! Grab your chef whites, it’s time to turn those Christmas leftovers into something special! Our Roast Turkey Pie is so lovely and should be included on your post Christmas day menu this festive season.
If you have a mass of turkey left over after Christmas then this recipe is perfect for you! Our Roast Turkey Pie is just a delight, it’s bursting with flavour and easy to make. A comforting meal for all the family to enjoy.
Delicious Roast Turkey Pie.
Prep Time; 15 Mins
Total Cook Time; 1hr 15 Mins
- 3 Rashers dry aged smoked streaky bacon, chopped
- ½ Bunch fresh thyme, leaves picked & washed.
- 1 Sprig fresh sage, leaves washed & chopped.
- Large knob of salted butter.
- 2 Large leeks, washed and sliced.
- 1 Onion, diced
- 600g Leftover turkey meat, torn into large chunks.
- 2 ½ Tbsps plain flour.
- 2 Pints turkey, chicken or vegetable stock.
- 2 Tbsps crème fraiche.
- Left over chestnut & cranberry stuffing (find recipe here) **
- 320g Ready rolled puff pastry
- 1 Egg, beaten
** If you do not have leftover stuffing, simply add 50g roasted chestnuts. Peeled and quartered.
- Preheat oven to 190°C.
- Melt the butter over a medium heat in a large pan and fry the bacon, onion and thyme leaves and cook for two minutes.
- Turn the heat down a little. Add the leeks and fry gently for 25 minutes, stirring regularly.
- Once your leeks are soft add the turkey meat and leftover stuffing or chestnuts.
- Add the flour and stir well.
- Add stock, stir well then add the crème fraiche.
- Bring to the boil, add a pinch of sea salt & black pepper to season to taste. Remove from the heat.
- Place a sieve over a large pan and pour the turkey mixture into the sieve, drain the gravy into the pan. Once drained, set the gravy aside for later and add the turkey mixture to a large, deep sided pie dish.
- Flatten the pre-rolled puff pastry onto the work surface.
- Pop on the pastry lid, trim away any excess with a sharp knife allowing a slight overhang that you can tuck around the edge of the dish. Crimp the edges together with your finger to seal well. Make 3-4 small cuts on the lid to allow the steam to escape during cooking.
- Brush the pie top with the beaten egg.
- Place the pie in the oven and cook for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
- Re-heat the gravy before serving.
Recipe adpated from Jamie Oliver’s ‘Leftover Turkey Pie’ recipe.
Why not try adding left over pigs in blankets to the pie. There are never any leftovers of these in our house but I’m sure they’d taste great sliced into the pie.
Brussel sprout lovers, diced brussels sprouts can be added for extra flavour too.