1x 8 inch pie dish
250g puff pastry, rolled out to approx. 3mm thick
260g chopped leek, washed in cold water and sliced in to 1cm thick hunks
120g finely diced onion
4g fresh thyme
40g butter
100g or 8 smoked bacon rolls that are already cooked and sliced thinly
3g salt
4 leftover cooked sausages, sliced into 1cm pieces
8 turns of milled black pepper
30g plain flour
250ml turkey stock (made from the bones if possible)
200ml double cream
1 tbsp of chopped parsley
500g Cooked leftover turkey meat (leg, breast or both) roughly flaked in large pieces
Place a shallow pan onto a low/medium heat and add the butter. When it has melted, add the onion, thyme, salt, pepper and cook with a lid on so the onions sweat but don’t colour.
Cook them for 8-10 minutes slowly with no colour, stirring them now and again. Add the bacon and sausage, cooking for 1-2 minutes slowly still with the lid on. Remove the lid, add the flour and cook out for 1 minute stirring, then add the hot stock and double cream. Bring to a slow simmer then cook for 2-3 minutes.
Add the turkey pieces and cook for 3-4 minutes, then remove from the heat and leave to cool. Finally add the chopped parsley and place the contents in to your pie dish. Place the pastry onto the pie and seal it the top by crimping it around the edge.
Brush on a little egg wash and place into the oven for 30 minutes at 180c.
1x 8 inch pie dish
250g puff pastry, rolled out to approx. 3mm thick
260g chopped leek, washed in cold water and sliced in to 1cm thick hunks
120g finely diced onion
4g fresh thyme
40g butter
100g or 8 smoked bacon rolls that are already cooked and sliced thinly
3g salt
4 leftover cooked sausages, sliced into 1cm pieces
8 turns of milled black pepper
30g plain flour
250ml turkey stock (made from the bones if possible)
200ml double cream
1 tbsp of chopped parsley
500g Cooked leftover turkey meat (leg, breast or both) roughly flaked in large pieces
Place a shallow pan onto a low/medium heat and add the butter. When it has melted, add the onion, thyme, salt, pepper and cook with a lid on so the onions sweat but don’t colour.
Cook them for 8-10 minutes slowly with no colour, stirring them now and again. Add the bacon and sausage, cooking for 1-2 minutes slowly still with the lid on. Remove the lid, add the flour and cook out for 1 minute stirring, then add the hot stock and double cream. Bring to a slow simmer then cook for 2-3 minutes.
Add the turkey pieces and cook for 3-4 minutes, then remove from the heat and leave to cool. Finally add the chopped parsley and place the contents in to your pie dish. Place the pastry onto the pie and seal it the top by crimping it around the edge.
Brush on a little egg wash and place into the oven for 30 minutes at 180c.
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