Name: Turkey and Leek Pie
Yield: 1 recipe
Ingredients: 2 kg leeks, washed and sliced; 2 rashes smoked bacon; 2 tbsp olive oil; 2 tbsp butter; 2 tbsp flour; 1 liter turkey stock; 1 tbsp double cream; salt; black pepper; half sheet all butter puff pastry; 12 chestnuts, roasted or jarred; 2 sage leaves; 1 egg, beaten; frozen peas; butter (for peas); lemon (for peas)

Method

11 steps

Cook sliced leeks with smoked bacon in olive oil and butter until lightly colored, adding salt and pepper, then cover and steam until tender.
Add leftover turkey, chopped, to the leek mixture.
Sprinkle flour over the mixture and stir well.
Pour in turkey stock to cover the ingredients and bring to a boil.
Stir in a spoon of double cream and season with salt and black pepper to taste.
Drain the leek and turkey mixture, reserving the gravy.
Roll out puff pastry, optionally with chestnuts and sage leaves inside, and cut to size.
Fill the pastry with the leek and turkey mixture, fold, and score the top.
Egg wash the pastry and bake in a preheated oven until golden and risen.
Cook frozen peas in butter, squeeze lemon, and season with salt and pepper.
Serve the pie with gravy poured over and peas on the side.

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