Turkey and Leek Pie
- Published
Today (1 March) is St David's Day, which gives us the perfect excuse to scoff some delightful Welsh produce - namely the humble leek.
This quick and easy pie recipe is hearty, wholesome and features the Welsh vegetable as a star ingredient - combined with a buttery puff pasty and meaty chunks of turkey. All you need are Welsh Cakes to finish it off.
Preparation time
15 minutes
Cooking Time
60 minutes
Ingredients (Serves 4)
- 350 g left over turkey
- 350 g sweated down leeks
- 75 g butter
- 75 g flour
- 1 litre chicken stock
- 300 ml double cream
- Chopped thyme
- Pre-rolled puff pastry
Method
Step 1: In a saucepan melt the butter on a medium heat and add the flour stirring constantly until you have a roux. Cook gently for 3 mins then slowly add the stock 1 ladle at a time stirring continuously until you have a lump free sauce.
Step 2: On a low heat cook the sauce for 10-15 mins to cook out the flour taste. Add the chopped thyme and double cream and season to taste. Allow to cool.
Step 3: In an oven proof rectangular dish add the turkey and leeks, pour over the sauce then roll your pastry over making sure it overlaps the edges.
Step 4: Rest in fridge for 10 mins. Brush with egg yolk and cook in a pre heated oven at 190°C for 35-40 mins.
Recipe by Andy Bates. Catch Andy on Food Network UK’s one-off Mother’s Day programme; I Love My Mum airing on Food Network UK (Freeview channel 49, Sky 262 & Freesat 405), on Saturday March 17th at 6.30pm, and Sunday March 18th at 12 midday and 7pm.