Best Turkey Leek Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY



Leftover Turkey and Leek Pot Pie With Instant Gravy image

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!

Provided by French Tart

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 16

50 g smoked lardons or 50 g chopped ham
1 tablespoon fresh thyme, leaves only
olive oil
25 g butter
900 g leeks, washed, trimmed, white end chopped into chunks, green end finely sliced
sea salt & freshly ground black pepper
420 g cooked turkey, torn into big chunks
1 tablespoon plain flour, plus extra for dusting
600 ml turkey or 600 ml vegetable stock
2 tablespoons creme fraiche or 2 tablespoons double cream
225 g flaky puff pastry
cooked prepared stuffing, leftovers (optional)
6 cooked chestnuts (optional)
fresh sage leaf (optional)
1 egg, beaten
sea salt & freshly ground black pepper, to taste

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
  • Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
  • When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
  • Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  • Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
  • (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.).
  • Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
  • When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

TURKEY AND SWEET LEEK PIE



Turkey and Sweet Leek Pie image

This is a Jamie Oliver recipe that is really simple and very tasty. I don't bother with the chestnuts in the pastry, just to save time. Great for leftover turkey from Christmas or Thanksgiving, but worth cooking some especially for it too. A lovely family recipe that everyone will enjoy.

Provided by Noo8820

Categories     Savory Pies

Time 1h25m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 15

2 slices steaky bacon, roughly chopped
1/2 bunch fresh thyme leave, picked
olive oil
1 slice butter
2 kg leeks, washed, trimmed, white end chopped into chunks, green end finely diced
sea salt
fresh ground black pepper
800 g cooked turkey, torn into big chunks
2 pints chicken stock or 2 pints vegetable stock
2 tablespoons plain flour
2 tablespoons creme fraiche or 2 tablespoons double cream
500 g puff pastry
12 chestnuts, roasted and peeled
2 sprigs fresh sage, leaves picked
1 egg, beaten

Steps:

  • Pre-heat the oven to 190°C/375°F/Gas 5.Put your bacon in a large pan on a medium heat and add the thyme leaves. Add a lug of olive oil and the butter and let it fry for a few minutes. Add all of the leeks and fry them for about 3 minutes so they are well coated in the butter. Add a pinch of salt and pepper, then pop the lid on, turn down the heat and let them cook away gently for 30 minutes, stirring every 5-10 minutes to ensure they don't catch.
  • When the leeks are ready, add the turkey and stir (if you have left over stuffing, throw that in too).Add the flour, mix it in well, then pour in the stock and stir again. Add the creme fraiche turn up the heat and bring to a boil. Taste and check the seasoning, then turn off the heat. Pour the mixture through a sieve over a large empty pan to let the wonderful gravy from the mixture drip into the pan.
  • Get a deep baking dish 22 x 30 cm. Roll out the pastry so that it's double the size of the dish. Crumble the chestnuts over half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half over, and then roll it out carefully to fit your dish.
  • Spoon turkey mixture into pie dish (I add a little of the drained gravy just spooned gently over the top-but not too much).Lay the pastry on top and tuck the ends under. Gently score the pastry diagonally with a knife, then brush with beaten egg.
  • Bake for 35-40 minutes. Heat up the strained off gravy and serve with the pie ( I thicken it very slightly with a mixture of water and cornflour).

Nutrition Facts : Calories 1469, Fat 71.1, SaturatedFat 21.2, Cholesterol 230.5, Sodium 686.5, Carbohydrate 130.4, Fiber 11, Sugar 20.5, Protein 78.7

TURKEY, LEEK AND HAM PIE



Turkey, leek and ham pie image

Great British food favourite by Angela Hartnett

Provided by tweety_anja

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/ Gas 6. Heat a large pan over a medium heat. Add a knob of butter and saute the onion, carrots and leeks for 5 minutes until the carrots start to soften.
  • Cover with the cream and stock and simmer until starts to thicken. Finish by adding the turkey, ham, mushrooms, cayenne and herbs. Season to taste.
  • Take off the heat and pour into a ceramic pie dish. Roll out enough pastry to cover the dish and cut a strip to edge the rim of the dish. Press down firmly and seal all around. Brush with beaten egg and sprinkle with Parmesan. Cook until golden

TURKEY & LEEK PIE



Turkey & Leek Pie image

Tasty turkey pie with delicious gravy, ideal for Christmas leftovers

Provided by adz1156

Time 1h25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 190°C/375°F/gas 5. Cut bacon into chunks and fry with thyme leaves. Add chopped leeks, fry for a few minutes then put a lid on, turn down heat and cook for 30 minutes, stirring occasionally.
  • Add turkey meat and mix in. Add flour, mix well then add stock. Add creme fraiche then bring to the boil
  • Sieve pie mixture, extracting the gravy for later. Put pie mix into a dish, cover with rolled puff pastry, slice and wash with the egg.
  • Bake in the oven for 35-40 mins, reheat the gravy and serve

TURKEY AND SWEET LEEK PIE



turkey and sweet leek pie image

leftover turkey used to make the most amazing pie

Provided by honeymonkey

Time 2h

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they dont catch. Theres going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once theyre done.
  • When your leeks are ready, add the turkey meat to them and stir. If youve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the creme frache then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  • Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so its about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Dont worry if a few bits stick out here and there.
  • Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyones happy!

LEFTOVER TURKEY AND LEEK PIE



LEFTOVER TURKEY AND LEEK PIE image

Categories     turkey     Dinner

Yield 4-6 servings

Number Of Ingredients 14

• 2 rashers smoked streaky bacon, the best quality you can afford, roughly chopped
• ½ bunch of fresh thyme, leaves picked
• olive oil
• a large knob of butter
• 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt and freshly ground black pepper
• 800g cooked white turkey meat, torn into big chunks (brown too if you want)
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock, preferably organic
• 2 tablespoons of crème fraîche
• 1 x 500g packet puff pastry
• 12 jarred or vac-packed chestnuts, roasted and peeled
• 2 sprigs fresh sage, leaves picked
• 1 egg, preferably free-range or organic, beaten

Steps:

  • Preheat your oven to 375°F. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry, a few minutes. Add all of your prepped leeks and fry for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then cover, turn the heat down to medium and let them cook gently for 30 minutes, stirring every 5 to 10 minutes. There's going to be enough moisture in the leeks, so they should be soft and melt in your mouth once they're done. When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Salt and pepper to taste and then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the gravy from the mixture drip into the pan while you roll out your pastry. Get a deep baking dish roughly 22 x 30cm. Roll your pastry out so it's about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there. Spoon the leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper.

TURKEY, LEEK AND ASPARAGUS PIE



Turkey, Leek and Asparagus Pie image

If you are after a hot, hearty meal then look no further!

Provided by andyboo23

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut the leeks into discs removing the green, leafy section and cut both the asparagus and the mushrooms into quarters. Then, add all of the vegetables to a large pan along with a tbsp of olive oil. Cook on a medium heat for around 10 minutes to allow them to soften and reduce in size. Dice up your turkey into small bite-size pieces and coat it in a thin layer of flour as this will serve as a thickening agent. Add the Turkey to the pan and cook until it is sealed.
  • Now, add the stock, salt, pepper, crème fresh, herbs, garlic, mustard and wine then stir thoroughly. Bring to a boil and cook on a medium heat for a further 10 minutes to allow the ingredients to blend and the sauce to thicken.
  • Once cooked, drain the majority of the sauce using a sieve and an additional pan. This will be used as gravy to serve. It also stops the pastry getting soggy but still allowing the contents to be full of flavour.
  • Add the pie filler into a large, square lasagne style dish. Roll out the pastry so it is large enough to cover the dish however when placing it on, do not coat it around the rim. Instead, tuck it around the filler as best you can.
  • Using a knife, gently score the surface of the pastry in a diagonal cross-hatch pattern and then coat with beaten egg.
  • Place it an oven at 190C and cook for at least 30 minutes until the pastry is golden-brown. Serve with the gravy you previously extracted and your choice of sides such as vegetables and potatoes.

Related Topics