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Turkey and leek pie

These pies are 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/1/2 pint dishes; just decrease the cooking time to 25-30 minutes. Serves 4-6

Ingredients

• 2oz / 50g margarine, plus extra for greasing (you could also use butter)
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 large leek, trimmed and sliced
• 9oz / 250g button mushrooms, sliced
• 1 tablespoon plain flour, plus extra for dusting
• 9fl oz / 250ml low salt chicken stock – (many supermarkets now have low-salt stock cube brands)
• 31/2fl oz / 100ml low fat/semi-skimmed milk or creme fraiche (for an indulgent option, you can also use cream)
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 2lb / 900g cooked turkey breast, cut into bite-sized pieces
• 7-8oz / 200-225g ready rolled puff pastry, thawed if frozen
• 1 egg, lightly beaten
• salt and freshly ground black pepper

Method

Preheat the oven to 190C/375F/Gas 5.  Heat the margarine (or butter) in a pan. Add the onion, garlic, leek and mushrooms and sauté for 2-3 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/creme fraiche (or cream if you’re using) 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 3 pint / 1.75 litre pie dish and ladle over the leek sauce. Stir gently to combine. Roll out the pastry to a 0.5cm/1/4in thickness on a lightly floured work surface to an oval that will fit the top of the pie dish, making 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.

To serve

Place the pie on the table and allow people to help themselves on to warmed serving plates with some mash potato or salad.

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