Description
Jamie Oliver’s Turkey and Leek Pie is a savory pie filled with shredded turkey, sautéed leeks, and a creamy white sauce, all encased in a golden puff pastry crust. It’s a delicious way to use leftovers and is perfect for a comforting meal.
Ingredients
Scale
For the Filling:
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- 2 tablespoons olive oil
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- 2 leeks, trimmed and sliced
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- 2 garlic cloves, minced
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- 300g (10 oz) cooked turkey, shredded
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- 100g (1 cup) frozen peas
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- 2 tablespoons plain flour
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- 300ml (1¼ cups) chicken or turkey stock
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- 150ml (½ cup) double cream
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- 1 teaspoon Dijon mustard (optional)
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- Salt and freshly ground black pepper to taste
For the Pastry:
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- 1 sheet ready-made puff pastry
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- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
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- Heat olive oil in a large pan over medium heat.
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- Add the sliced leeks and garlic, and cook for 5-7 minutes until softened.
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- Stir in the shredded turkey and frozen peas, mixing well.
Step 2: Make the Creamy Sauce
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- Sprinkle the flour over the turkey mixture and stir to coat.
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- Gradually add the chicken or turkey stock, stirring continuously to avoid lumps.
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- Simmer for 5 minutes until the sauce thickens.
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- Stir in the double cream and Dijon mustard (if using). Season with salt and freshly ground black pepper to taste.
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- Remove from heat and let the filling cool slightly.
Step 3: Assemble the Pie
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- Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens.
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- Transfer the turkey and leek filling into a pie dish.
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- Roll out the puff pastry sheet and place it over the filling, trimming any excess.
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- Press the edges with a fork to seal and make a few small slits on top to allow steam to escape.
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- Brush the pastry with beaten egg for a golden finish.
Step 4: Bake the Pie
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- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Step 5: Serve and Enjoy
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- Let the pie cool for a few minutes before slicing and serving.