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Thursday, 13 November 2014

Turkey and Leek Pie

Possibly a British classic - maybe not quite there with a steak and kidney pudding, but close.  A good turkey and leek pie with a home made pastry case is going to settle those comfort food cravings on a cold November night.
To Make 4 Individual Pies;
750 g fresh turkey - breast, leg or a mixture
1 leek
1 onion chopped
1 clove garlic minced
50 g butter
50 g flour
100 ml chicken stock (made from a cube)
splash cream
1 quantity short crust pastry -Pastry recipe here


Chop the turkey meat into chunks approx 1 cm square.  Use the white of the leek, cut it in half lengthways and half again then slice across.
Place the butter, onion, garlic, leek and turkey in a heavy bottomed pan and cook on a high heat, stirring until the turkey has changed colour.
Turn down the heat and stir in the flour coating everything in the pan.
Start adding the stock, stirring it into the pie mix over a medium heat.  The idea is to achieve a thick sauce but not drown the pie mix.  Stir in a splash of cream and check the seasoning.  Often stock cubes can contain a lot of salt so taste the mix before adding more salt.


Allow about 100 g of pastry per portion.  Roll out the pastry and line the mould, trim the edge and keep enough pastry to make a lid.
 Fill each lined mould with the pie mix.  Egg wash around the top edge to help seal the lid.  I normally put 3 small holes in the lid to allow steam to escape.  Egg wash the lid to give a nice shine to the cooked pie and put the pie in a pre-heated oven at 200C for 10 - 12 minutes until the pastry is cooked.  Serve with a healthy portion of chips for the ultimate comfort experience!