Turkey & Leek Pie
Serves 6 450 calories | 30g protein per serving
This is my leftover Christmas Turkey & Leek Spring Pie, the perfect crowd pleaser that you can use your leftover turkey in.
Ingredients:
600g leftover turkey
1 large onion
1 tbsp garlic
1 tbsp fresh or dried thyme
1 tbsp rosemary
1 tsp olive oil
100g lighter soft cheese / cream cheese
2 leeks
1 tbsp dijon mustard
200g chestnut mushrooms
1 tbsp plain flour
400ml chicken stock
Puff Pastry 375g
1 egg yolk
Method:
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On a medium heat add 1 tsp olive oil to the pan, add your onions, leeks, garlic, mushrooms and 1 tbsp rosemary to the pan with a drop of water and cook until softened.
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Add 1 tbsp plain flour mix together then gradually add the stock.
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Add the soft cheese and mustard, mix together and season to taste. Add the cooked turkey and mix together nicely and then lay the puff pastry on top of the pan.
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Crimp the edge of the pastry to the sides (any leftover pastry will decorate the pie with I made a few leafs with mine). Beat one egg yolk in a bowl then brush over the top of the pie and make a few folk holes in the top of the pie as seen in the video.
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Place in an oven at 180c for 20-25 mins until nicely golden and you’re ready to eat. Enjoy!
