Recipe: Leftover Turkey Pie

There’s something wonderfully hearty and deeply comforting about a pie. They’re also a classic British dish I’m incredibly proud of; we do pies well. With a portion of buttery mash and a good helping of gravy, a sumptuous pie can take the edge off winter and soothe your soul. I’m a big fan. It’s no wonder East Londoners have run a campaign to give pie and mash protected status, a motion that’s now been backed by some ministers. Quite right I say.

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Christmas leftovers are an ideal way to easily create something rich and flavoursome, and as regular readers will know, I’m all about keeping things simple. Make the most of your Christmas leftovers with my Leftover Turkey Pie recipe.

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Ingredients 

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• 1 pack ready rolled puff pastry
• 100g butter 
• 300g leftover turkey 
• 150g leftover ham
• 300g leftover vegetables (parsnips, carrots or brussels sprouts – avoid cabbage as it’s too acidic for the sauce)
• 1 Leek
• 300ml of leftover gravy
• 300g tub of crème fraiche
• 1 beaten egg

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Method 

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• Preheat the oven to 180°
• Melt the butter in a saucepan on a low heat and gently sauté the leek for 5 minutes to soften it, taking care not to let them brown
• Cut up all your leftover turkey and vegetables into bite-sized pieces, then place them in a large bowl and mix with the leek, leftover gravy and creme fraiche
• Spoon the mixture into an oven-proof dish and cover with a layer of puff pastry. Pierce and score the pastry lid several times, then brush with beaten egg to glaze
• Place in the oven for 40 minutes or until the pastry is puffed and golden
• Enjoy with a generous helping of buttery mash

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