Leftover Turkey & Leek Pie | Kitchen Daddy

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 190°C/375°F. Fry the chopped bacon and thyme leaves in a large pan over medium heat with a good splash of olive oil for a few minutes.
2. Add the prepared leeks and fry for about 3 minutes. Season with a pinch of salt and pepper, cover, and cook gently over medium-low heat for 30 minutes, stirring every 5 to 10 minutes, until soft.
3. Add the turkey to the leeks and stir. Add the flour, mix well, then pour in the stock and stir again.
4. Add the crème fraîche, bring to the boil, taste and adjust the seasoning, then turn off the heat.
5. Pour the mixture through a sieve over a large pan, letting the gravy drip through.
6. Use a deep baking dish of about 22 x 30 cm. Dust a surface and rolling pin with flour and roll out the pastry to about twice the size of the dish.
7. Crumble the chestnuts over one half of the pastry, tear over a few sage leaves, fold the other half over and roll out into a rectangle large enough to cover the dish.
8. Spoon the thick leek mixture from the sieve into the dish and spread evenly. Lay the pastry on top, tuck in the edges and score diagonally. Brush with the beaten egg seasoned with a pinch of salt.
9. Bake for 35 to 40 minutes, until the pastry is puffed and golden brown. Reheat the gravy and serve alongside.

Summarized from Jamie Oliver's video. Watch it for the details.

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