Turkey and Leek Pie

A community recipe by Clarelouise

Not tested or verified by Nigella.com

Introduction

This was a recipe to use up christmas leftovers but could easily be made all year! Impressed the in-laws so might just make it again!

Ingredients

Serves: 5-6

Metric Cups

butter (knob of)
1 tablespoon plain flour
2 leeks
1 handful oyster mushrooms
gram puff pastry (ready rolled)
gram shortcrust pastry (ready rolled)
1 pinch of salt
1 clove garlic
60 millilitres cream
1 splash of white wine (big)
1 pinch of white pepper
1 splash of oil
1 egg (whisked)
turkey (leftovers - or chicken)
cooked ham (leftovers - was the Cola Ham from How To Eat)

butter (knob of)
1 tablespoon all-purpose flour
2 leeks
1 handful oyster mushrooms
gram puff pastry (ready rolled)
gram shortcrust pastry (ready rolled)
1 pinch of salt
1 clove garlic
2⅛ fluid ounces cream
1 splash of white wine (big)
1 pinch of white pepper
1 splash of oil
1 egg (whisked)
turkey (leftovers - or chicken)
cooked ham (leftovers - was the Cola Ham from How To Eat)

Method

Turkey and Leek Pie is a community recipe submitted by Clarelouise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a saucepan, make a paste with the butter and flour on a low-ish heat. Once combined, turn heat up to mid and add the oil, leeks, salt, pepper, garlic and cook til leeks are soft.

Then add mushrooms, wine, cream, turkey & ham and stir. Once it's been bought up to temp (bubbling gently for 5 mins) set aside & allow to cool.

While mix is cooling, place the short pastry over a dish (rolling out to fit if needed). Brush with 1/2 the whisked egg and blind bake in a med oven 160-180 for 10 mins.

Take out, leave to cook for a bit and then add the cooled filling mixture.

Place the puff over the top, brush with the rest of the egg and cook for 40-50 mins in a medium oven.

Mine's a fan so took 45 mins at 180. Yum!