Turkey and Leek Pie Recipe

By Jon Andrew

About This Recipe

For me a Pie is a seasonal meal, some pies seem to go with the season, a Shepherd's Pie is a great winter Pie as a Minced Beef and Onion Pie is great in the Summer. This Turkey and Leek Pie is made with Christmas in mind.

This recipe is a great way to use up that left over Turkey from Christmas Day, and if you don't have any Leek then you can always use other Vegetables such as Carrots and Peas.

This delicious Turkey and Leek pie is ideal for a Boxing Day Lunch, all you need to do is make your own Pastry and this pie is ready to go in the oven.

I like to serve this pie with creamy Mashed Potato or as a special treat a Parsnip Mash just to keep that festive spirit alive for a few more days. ...

Origins of Turkey & Leek Pie
The origins of Turkey and Leek Pie can be traced back to the rich culinary traditions of the British Isles, where the combination of savory ingredients reflects the agricultural bounty of the region.

This dish typically features tender turkey meat, which is often a remnant of festive feasts, paired with leeks that add a subtle sweetness and depth of flavour.

The use of leeks, a staple in British cooking, dates back centuries and highlights the influence of medieval cooking practices, where pies were a practical way to utilize leftover meats and seasonal vegetables.

The crust, usually made from a flaky pastry, encases the filling, creating a comforting and hearty meal that has evolved over time.

Today, Turkey and Leek Pie is celebrated not only for its taste but also for its embodiment of home-cooked warmth, making it a popular dish in many households, especially during colder months when hearty meals are most appreciated.

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Serves: Four

Medium

Cook in: 40 min

Prep: 30 min

What equipment do you need ?

Whisk

saucepan

Sharp Knife

Rolling Pin

Pie Dish

What is Turkey and Leek Pie

Turkey and Leek pie was surely created as a Boxing Day Recipe, a great way to use up that left over Turkey at Christmas.

We have used Leek to compliment the Turkey in this pie recipe, but you could just as well addapt the recipe to use vegetables instead.

With the same creamy white sauce this Turkey Pie will taste delicious with vegetables or just Leeks.

How to make Turkey & Leek Pie

Cuisine: British

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Ingredients Nutrition Cost

400 - 500 g Diced Up Turkey
1 Leek (Washed & Sliced)
50 g Butter
25 g Plain flour
500 ml Full Fat Milk
1 tablespoon of Dijon Mustard
1 Chicken Stock Cube
1 teaspoon of Lazy Garlic
1 tablespoon of dried or chopped Sage
1 Egg (Beaten) *
Short crust Pastry

*Contains eggNut free

Health & Nutrition:
This is based on 1/4 of a pie
397g

Calories: 699High
Protein: 26gHigh
Fat: 35g
Carbohydrates: 70gHigh
Fiber: 4.4g
Sugar: N/ALow

High caloriesHigh proteinLow sugar

Cost to make:
£7.70 / $9.75 (Est.)

*Prices may vary.

Cooking Instructions

Melt 25 g of butter into a deep pan, then add the flour and mix together to form a roux.
Whisk in the milk and simmer until the sauce thickens.
Mix in the chicken stock cube and the Dijon Mustard.
When the sauce is smooth and hot add the Turkey Chunks and cook for about 10 minutes.
Allow to cool to room temperature.

In another pan add the rest of the butter and the Lazy Garlic and cook off the sliced Leeks or Cooked vegetables for about 10 minutes until tender and soft.
Add the Sage to the leeks and mix in.
Add the leek or Vegetable mix to the Sauce and turkey mixture.
Roll out the pastry and mould into the bottom of an ovenproof pie dish.
Roll out another sheet of pastry to cover the top.

You can cut the top pastry sheet into thick strips if you want to make a lattice.
When the mixture has cooled , poor into the pastry lined pie dish until full.
Cover the pie with the top pastry or lattice strips.
Crimp the top to the pie with your fingers and then brush the pie with the beaten egg.
Bake in the oven @ 180 c for 20 - 30 minutes, or until the pie is cooked through.

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Chefs Tips

You can make this pie with Turkey & Cooked Ham for an extra festive taste.

Variations

None

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