- 600g Turkey meat (white and/or brown)
- 400g Cooked ham
- 2kg Leeks thinly sliced
- 1lt turkey or poultry stock (you can use the turkey carcass and leg bones)
- Fresh or dried thyme
- 2 tablespoons plain flour
- 2 tablespoons fresh cream or a good glug of turkey gravy
- Ground black pepper
- Salt to taste
- 500g puff pastry (for ease) or 500g of homemade pastry
- 1 egg
- This is a proper old school pie using up the best of the leftover meat from your Christmas Feast. Don’t get hung up on quantities. Just scale everything up! I love to add a bit more gravy to the sauce because it brings with it so much flavour.
- To make a stock, strip all the turkey meat from the carcass and thighs and put into a pot with onion, carrot parsley and a few herbs, cover with water and a glug of white wine if you fancy it and simmer until your left with about a litre of stock when drained.
- Preheat your oven to 190°C/375°F/gas 5. Put a good glug of olive oil in a pan and add all of your prepped leeks and fry them off for about 3 minutes. 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 don’t catch. There’s 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 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 cream 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 it’s about double the size of your dish. 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 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
- Re-heat the lovely gravy and serve with some steamed broccoli and peas or alternatively if you’re feeling brave a heap of chips. Gert lush!
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