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.

Turkey and Leek Pie