This delicious Jamie Oliver turkey and leek pie is the perfect way to turn leftover turkey into a comforting meal! With creamy leeks, smoky bacon, and a flaky puff pastry crust, it’s a simple yet hearty dish. You can use chicken instead of turkey, and the chestnuts add a lovely nutty flavor. Perfect for a cozy family dinner!
Ingredients Needed
- 2 rashers smoked streaky bacon, roughly chopped
- ½ bunch fresh thyme, leaves picked
- 1 tbsp olive oil
- 2 kg / 4.4 lbs leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
- Sea salt and freshly ground black pepper, to taste
- 800 g / 1.75 lbs cooked white turkey meat, torn into big chunks (brown too if you prefer)
- 2 heaped tbsp plain flour (all-purpose flour) + extra for dusting
- 1.1 L / 2 pints turkey, chicken, or vegetable stock
- 2 tbsp crème fraîche
- 500 g / 1.1 lbs puff pastry
- 12 jarred or vac-packed chestnuts, roasted and peeled
- 2 sprigs fresh sage, leaves picked
- 1 large free-range egg, beaten
How To Make Turkey And Leek Pie
- Preheat the oven: Preheat your oven to 190°C / 375°F / Gas 5.
- Cook the bacon and leeks: In a large pan over medium heat, fry the bacon with the thyme leaves in olive oil for a few minutes. Add the leeks and cook for 3 minutes. Season with salt and pepper, cover with a lid, and cook on medium-low heat for 30 minutes, stirring occasionally, until soft.
- Add the turkey and flour: Stir in the turkey meat (and any stuffing if using). Add the flour and mix well.
- Pour in stock and crème fraîche: Pour in the stock, stir, and add the crème fraîche. Turn up the heat and bring to a boil. Taste and adjust seasoning, then turn off the heat.
- Strain the mixture: Pour the mixture through a sieve over another large pan, collecting the gravy while preparing the pastry.
- Prepare the pastry: Lightly flour a clean surface and roll the pastry to double the size of your baking dish (22 x 30 cm / 9 x 13 inches). Crumble the chestnuts over one half and tear the sage leaves over them. Fold the pastry in half, then roll it out again to fit your dish.
- Assemble the pie: Spoon the thick leek mixture into a deep baking dish and spread evenly. Lay the pastry on top, tucking in the edges. Gently score the top diagonally with a knife.
- Egg wash and bake: Add a pinch of salt to the beaten egg and brush it over the pastry. Bake for 35-40 minutes or until golden brown and puffed up.
- Serve: Reheat the reserved gravy and serve with the pie alongside buttered peas with lemon, salt, and pepper. Enjoy!
Recipe Tips
- Cook the leeks slowly: Let the leeks cook on low heat for at least 30 minutes. This makes them soft, sweet, and full of flavor. Stir every few minutes to prevent burning.
- Use cold puff pastry: Keep your pastry cold until ready to use. If it gets too warm, it won’t puff up properly in the oven.
- Don’t skip the egg wash: Brushing the pastry with beaten egg gives it a golden, crispy finish. Add a pinch of salt to the egg wash for extra flavor.
- Strain the filling properly: After cooking, strain the mixture to separate the thick filling from the gravy. This keeps the pie from getting soggy.
- Score the pastry before baking: Lightly scoring the top with a knife helps it bake evenly and gives it a beautiful, flaky texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the turkey and leek pie cool to room temperature. Cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: This pie can be frozen before or after baking. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. To serve, thaw in the fridge overnight before eating cold or reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Cover the pie loosely with foil to prevent the pastry from burning. Bake for 15-20 minutes or until heated through.
Nutrition Facts
Serving Size: 1 slice (1/8 of pie)
- Calories: 628
- Total Fat: 24.9g
- Saturated Fat: 10.9g
- Total Carbohydrate: 69.9g
- Dietary Fiber: 10.2g
- Sugars: 11.3g
- Protein: 45.5gg
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Burger
- Jamie Oliver Turkey Chili
- Jamie Oliver Sausage And Apple Pie
- Jamie Oliver Thai Green Curry Aubergine
Jamie Oliver Turkey And Leek Pie
Description
This delicious Jamie Oliver turkey and leek pie is the perfect way to turn leftover turkey into a comforting meal! With creamy leeks, smoky bacon, and a flaky puff pastry crust, it’s a simple yet hearty dish. You can use chicken instead of turkey, and the chestnuts add a lovely nutty flavor. Perfect for a cozy family dinner!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C / 375°F / Gas 5.
- Cook the bacon and leeks: In a large pan over medium heat, fry the bacon with the thyme leaves in olive oil for a few minutes. Add the leeks and cook for 3 minutes. Season with salt and pepper, cover with a lid, and cook on medium-low heat for 30 minutes, stirring occasionally, until soft.
- Add the turkey and flour: Stir in the turkey meat (and any stuffing if using). Add the flour and mix well.
- Pour in stock and crème fraîche: Pour in the stock, stir, and add the crème fraîche. Turn up the heat and bring to a boil. Taste and adjust seasoning, then turn off the heat.
- Strain the mixture: Pour the mixture through a sieve over another large pan, collecting the gravy while preparing the pastry.
- Prepare the pastry: Lightly flour a clean surface and roll the pastry to double the size of your baking dish (22 x 30 cm / 9 x 13 inches). Crumble the chestnuts over one half and tear the sage leaves over them. Fold the pastry in half, then roll it out again to fit your dish.
- Assemble the pie: Spoon the thick leek mixture into a deep baking dish and spread evenly. Lay the pastry on top, tucking in the edges. Gently score the top diagonally with a knife.
- Egg wash and bake: Add a pinch of salt to the beaten egg and brush it over the pastry. Bake for 35-40 minutes or until golden brown and puffed up.
- Serve: Reheat the reserved gravy and serve with the pie alongside buttered peas with lemon, salt, and pepper. Enjoy!
Notes
- Cook the leeks slowly: Let the leeks cook on low heat for at least 30 minutes. This makes them soft, sweet, and full of flavor. Stir every few minutes to prevent burning.
- Use cold puff pastry: Keep your pastry cold until ready to use. If it gets too warm, it won’t puff up properly in the oven.
- Don’t skip the egg wash: Brushing the pastry with beaten egg gives it a golden, crispy finish. Add a pinch of salt to the egg wash for extra flavor.
- Strain the filling properly: After cooking, strain the mixture to separate the thick filling from the gravy. This keeps the pie from getting soggy.
- Score the pastry before baking: Lightly scoring the top with a knife helps it bake evenly and gives it a beautiful, flaky texture.
Jamie Oliver Turkey And Leek Pie