Jamie Oliver’s Turkey and Leek Pie is made with turkey, leeks, bacon, thyme, olive oil, salt, ground black pepper, flour, stock, crème fraîche, puff pastry, chestnuts, sage, and egg creating a savory dish that takes 1 hour and 30 minutes to prepare!
Try More Jamie Oliver Recipe:
- Jamie Oliver Sardine Spaghetti
- Jamie Oliver Salmon en Croute
- Jamie Oliver Chicken Wrapped in Prosciutto
🧡 Why You’ll Love This Turkey and Leek Pie Recipe:
- Perfect for Leftovers: A delicious way to use up leftover turkey, transforming it into a comforting meal.
- Rich and Flavorful: The combination of creamy leeks, savory bacon, and tender turkey creates a mouthwatering filling.
- Easy and Straightforward: The recipe is simple to follow, making it accessible for cooks of all levels.
- Hearty and Satisfying: The golden puff pastry and flavorful filling make this pie a comforting and filling dish for any occasion.
❓ What Is Jamie Oliver’s Turkey and Leek Pie Recipe?
Jamie Oliver’s Turkey and Leek Pie combines cooked turkey, leeks, bacon, and chestnuts in a creamy sauce, topped with puff pastry, and baked until golden brown, making it a comforting dish perfect for using up leftover turkey.
🍗 Jamie Oliver Turkey and Leek Pie Ingredients
- 2 rashers higher-welfare smoked streaky bacon, roughly chopped
- ½ bunch fresh thyme, leaves picked
- olive oil
- 2 kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
- sea salt
- freshly ground black pepper
- 800 g cooked white turkey meat, torn into big chunks
- 2 heaped tablespoons plain flour, plus extra for dusting
- 2 pints of organic turkey, chicken or vegetable stock
- 2 tablespoons crème fraîche
- 500 g puff pastry
- 12 jarred or vac-packed chestnuts, roasted and peeled
- 2 sprigs of fresh sage, leaves picked
- 1 free-range egg, beaten
🥮 How To Make Jamie Oliver Turkey and Leek Pie
- Set the oven temperature to 190°C (375°F, gas 5).
- In a large pan on medium heat, fry the bacon and thyme leaves in a lug of olive oil for a few minutes. Add the prepped leeks, a pinch of salt, and pepper, then cover the pan and cook gently on medium heat for 30 minutes, stirring every 5 to 10 minutes.
- Add the turkey meat and mix when the leeks are soft. Stir in the flour, then pour in the stock and stir again. Add the crème fraîche, boil, then taste and adjust seasoning if necessary. Turn off the heat.
- Pour the mixture through a sieve over another large pan to separate the gravy.
- Roll out the puff pastry on a floured surface until it’s about double the size of your baking dish (22 x 30 cm). Crumble chestnuts over half of the pastry and tear sage leaves over the chestnuts. Fold the other half of the pastry over and roll it out to cover the baking dish.
- Spoon the thick leek mixture into the baking dish and spread it evenly. Lay the pastry on top, tuck the ends under, and gently score the pastry diagonally with a knife. Add a pinch of salt to the beaten egg and brush it over the pie.
- Bake the pie for 35 to 40 minutes or until the pastry is puffed up and golden brown.
- Reheat the gravy and serve it with the pie, along with some peas tossed in butter, lemon, salt, and pepper.
💭 Recipe Tips
- Use Cold Puff Pastry: Keep the pastry cold until ready to use to ensure it puffs up nicely.
- Stir the Leeks Frequently: Stir every 5 to 10 minutes to prevent them from sticking or burning.
- Taste and Adjust Seasoning: Before adding the pastry, taste the filling and adjust the seasoning to your preference.
- Seal the Pastry Edges Well: Ensure the pastry edges are tucked in and sealed properly to prevent the filling from leaking out.
🍝 What To Serve With Turkey and Leek Pie?
Serve Turkey and Leek Pie with Cranberry Sauce, Egg Fried Rice, Jollof Rice,Pickled Red Onions, Caesar Salad,Sprouts With Bacon, Mustard Potato Mash, and Red Pepper Pasta.
🎚 How To Store Leftovers Turkey and Leek Pie?
- In The Fridge: Store leftover turkey and leek pie in an airtight container for up to 4 days.
- In The Freezer: Wrap leftover turkey and leek pie portions in foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Turkey and Leek Pie?
- In The Oven: Preheat the oven to 350°F, cover leftover turkey and leek pie with foil and heat for 10 to 20 minutes until hot.
- In The Microwave: Heat leftover turkey and leek pie in a microwave-safe dish on medium power for 3 to 4 minutes, checking halfway through.
FAQs
What is the best thickener for turkey and leek pie?
The best thickener for turkey and leek pie is plain flour, as it blends well and provides a smooth, rich consistency.
How do you keep turkey and leek pie from getting soggy?
To prevent sogginess, ensure the filling is thick, avoid overfilling, and use cold pastry for a crisp, golden crust.
Why is my turkey and leek pie always hard?
Your turkey and leek pie might be hard due to overbaking or using too little liquid in the filling.
How do you know when a turkey and leek pie is cooked?
The pie is cooked when the pastry is golden and crisp, and the filling is hot and bubbly throughout.
Try More Jamie Oliver Recipe:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Zucchini Carbonara
- Jamie Oliver Beef Stroganoff 15 Minute Meals
Jamie Oliver Turkey and Leek Pie Nutrition Facts
Amount Per Serving
- Calories 628
- Total Fat 24.9g
- Saturated Fat 10.9g
- Total Carbohydrate 69.9g
- Dietary Fiber 10.2g
- Sugars 11.3g
- Protein 45.5g
Jamie Oliver’s Turkey and Leek Pie
Description
Jamie Oliver’s Turkey and Leek Pie is made with turkey, leeks, bacon, thyme, olive oil, salt, ground black pepper, flour, stock, crème fraîche, puff pastry, chestnuts, sage, and egg creating a savory dish that takes 1 hour and 30 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to 190°C (375°F, gas 5).
- In a large pan on medium heat, fry the bacon and thyme leaves in a lug of olive oil for a few minutes. Add the prepped leeks, a pinch of salt, and pepper, then cover the pan and cook gently on medium heat for 30 minutes, stirring every 5 to 10 minutes.
- Add the turkey meat and mix when the leeks are soft. Stir in the flour, then pour in the stock and stir again. Add the crème fraîche, boil, then taste and adjust seasoning if necessary. Turn off the heat.
- Pour the mixture through a sieve over another large pan to separate the gravy.
- Roll out the puff pastry on a floured surface until it’s about double the size of your baking dish (22 x 30 cm). Crumble chestnuts over half of the pastry and tear sage leaves over the chestnuts. Fold the other half of the pastry over and roll it out to cover the baking dish.
- Spoon the thick leek mixture into the baking dish and spread it evenly. Lay the pastry on top, tuck the ends under, and gently score the pastry diagonally with a knife. Add a pinch of salt to the beaten egg and brush it over the pie.
- Bake the pie for 35 to 40 minutes or until the pastry is puffed up and golden brown.
- Reheat the gravy and serve it with the pie, along with some peas tossed in butter, lemon, salt, and pepper.
Notes
- Use Cold Puff Pastry: Keep the pastry cold until ready to use to ensure it puffs up nicely.
Stir the Leeks Frequently: Stir every 5 to 10 minutes to prevent them from sticking or burning.
Taste and Adjust Seasoning: Before adding the pastry, taste the filling and adjust the seasoning to your preference.
Seal the Pastry Edges Well: Ensure the pastry edges are tucked in and sealed properly to prevent the filling from leaking out.
Jamie Oliver’s Turkey and Leek Pie