It's really quick to make and turkey and leeks make for a scrumptious duo. Combined with puff pastry and double cream, this is ideal for a cosy weekend supper. And if you haven't got any turkey, left over chicken will do just as well!
- 350g left-over turkey
- 35g sweated down leeks
- 75g butter
- 75g flour
- 1 litre chicken stock
- 300ml double cream
- Chopped thyme
- Pre-rolled puff pastry
Method1 In a saucepan melt the butter on a medium heat and add the flour, stirring constantly until you have a roux. Cook gently for 3 mins then slowly add the stock, 1 ladle at a time, stirring continuously until you have a lump free sauce.
2 On a low heat, cook the sauce for 10-15 mins to cook out the flour taste. Add the chopped thyme and double cream and season to taste. Allow to cool.
3 In an oven proof rectangular dish add the turkey and leeks, pour over the sauce then roll your pastry over the top, making sure it overlaps the edges. Rest in fridge for 10 mins.
4 Once chilled, brush with egg yolk and cook in a pre heated oven at 190°C for 35-40 mins.
Prep Time15 minutes
Cook Time1 hour
Nutrition InformationServes 4
More Andy Bates' recipes can be found at www.foodnetwork.co.uk
Andy Bates' Brazilian Street Feasts is on Food Network UK, weeknights at 8pm
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