And while today, I am reminding you that this site does still in fact exist, there are a few caveats with the post. No real photos. Apologies for this, but it was only when I was sweating the leeks for this delicious pie, the afternoon after Thanksgiving (read:tired) that I realised I should really be sharing this recipe. And because we were planning to eat it for dinner an hour later, there was no light or styling for the photos. (Note: Thanksgiving was almost 2 weeks ago and I am just finishing this piece now)
But enough whining. This is a great dish. And while I recognise that I may be the last person on the blogging planet to be posting anything referencing Thanksgiving, I am thrilled that Christmas is around the corner, and I am virtually ahead of the game with a suggestion of what to do with all that extra turkey.
This pie is a variation on Jamie Oliver’s. I love it so much that I often make turkey out of holiday season just so that we have some for the filling. I have also been known to make it with roast chicken. It’s that good. The quantities are very adaptable, so feel free to scale them up or down depending on how much “bird” you have left (or how many mouths to feed). And you can literally chuck anything in. Extra stuffing, brussels, chipolatas……..
Brilliant tip: Jamie’s “jazzed up” puff pastry crust with crumbled chestnuts and sage. In fact I now find myself flavouring pastry all the time – savoury and sweet, puff and shortcrust, possibilities are endless.
Jamie also has an extra step in his recipe to make gravy. It is a very clever way to make the all important sauce for the pie, but after a lot of cooking for the holiday feast that produced the ingredients for the dish, it’s another step that I think you can avoid. Instead, I like to make double the amount of gravy that I need on the big day (follow these brilliant gravy tips from Bon Apetit), and that way I am sure to have enough for the pie.
Enough chat, here is the recipe. I hope you make it at the end of the month, if not before!
I make this in a 20 x 30cm deep rectangular dish but you could use an oval equivalent or round pie dish
Turkey and Leek Pie
- 2 tbsp olive oil
- 1.5kg (approx 3.5lbs) leeks, washed and sliced
- 10 sprigs thyme, leaves picked
- salt and pepper
- approx 1kg (2.2lbs) leftover turkey or roast chicken torn into big chunks *
- 2 tbsp single cream (I use coconut milk for a dairy free version)
- 2 tbsp leftover gravy (don’t worry if you do not have any to hand, just add an extra tablespoon of cream to the mixture)
- 2 tbsp wholegrain mustard
- 1 x 500g package of puff pastry (or you can use 2 of the ready rolled sheets)
- 15 vaccum sealed chestnuts
- 10 sage leaves
- 1 egg
*this is a very approximate amount, as I never actually weigh what I use I just chuck in all the leftovers, or roast a chicken and shred it – it is that kind of pie…..
**feel free to add any extra stuffing, brussel sprouts or chipolatas to the filling mixture when you add the turkey
Preheat oven to 190C/375F
Heat olive oil in a large saute pan and add thyme leaves and leeks.
Allow to cook for 3-5 minutes until well coated with oil and season with salt an pepper.
Cover, reduce heat to low and cook for 30 minutes, stirring every 5-10 minutes to make sure they do not brown or catch.
Once the leeks are soft and sweet, add turkey and stir.
If you are adding any extra leftovers like stuffing or brussels this is the time to pop them in the pan.
Add cream, gravy and mustard and stir.
Dust your work surface with flour and roll out puff pastry into a rectangle approximately double the size of your dish.
If you are using ready rolled puff pastry unroll it!
Crumble the chestnuts over one half of the pastry and tear the sage leaves over the top of them (or over the whole of the first ready rolled sheet).
Fold over the other half of the pastry on top and roll it out evenly so that it is big enough to cover your tray with a little left over for crimping the edges.
If you are using the ready rolled pastry, cover the sage and chestnuts with the second sheet and carefully roll out a little to seal them together.
Spoon the filling into the baking dish and spread it out Lay the pastry on top, crimping the edges or tucking them into the side of the dish, and gently score the pastry with your knife.
Whisk the egg in a little dish with a good pinch of salt and brush the pastry.
Cook for 40-45 minutes until pastry is puffed up and golden Just before it is finished cooking reheat your gravy and serve with the pie alongside your leftover cranberry sauce!
Enjoy!
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com