Leftover turkey and leek pie recipe | Jamie Oliver recipes (2024)

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Turkey and sweet leek pie

With a gorgeous chestnut and sage puff pastry topping

With a gorgeous chestnut and sage puff pastry topping

“This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser ”

Serves 8

Cooks In1 hour 45 minutes

DifficultyShowing off

Jamie Cooks ChristmasTurkeyChristmasThanksgivingBritishLeek

Nutrition per serving
  • Calories 628 31%

  • Fat 24.9g 36%

  • Saturates 10.9g 55%

  • Sugars 11.3g 13%

  • Salt 2.75g 46%

  • Protein 45.5g 91%

  • Carbs 69.9g 27%

  • Fibre 10.2g -

Of an adult's reference intake

Leftover turkey and leek pie recipe | Jamie Oliver recipes (3)

recipe adapted from

Jamie Cooks Christmas

Tap For Method

Ingredients

  • 2 rashers higher-welfare smoked streaky bacon , roughly chopped
  • ½ bunch fresh thyme , leaves picked
  • olive oil
  • 2 kg leeks , washed, trimmed; white end chopped into chunks, green end finely sliced
  • sea salt
  • freshly ground black pepper
  • 800 g cooked white turkey meat , torn into big chunks
  • 2 heaped tablespoons plain flour , plus extra for dusting
  • 2 pints organic turkey, chicken or vegetable stock
  • 2 tablespoons crème fraîche
  • 500 g puff pastry
  • 12 jarred or vac-packed chesntnuts , roasted and peeled
  • 2 sprigs of fresh sage , leaves picked
  • 1 free-range egg , beaten

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Leftover turkey and leek pie recipe | Jamie Oliver recipes (4)

recipe adapted from

Jamie Cooks Christmas

Tap For Ingredients

Method

  1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
  2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
  3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
  4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
  6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

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Leftover turkey and leek pie recipe | Jamie Oliver recipes (8)

recipe adapted from

Jamie Cooks Christmas

Related video

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Leftover turkey and leek pie recipe | Jamie Oliver recipes (2024)

FAQs

Can you freeze chicken and leek pie? ›

Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. Enjoy!

How long to reheat turkey pie? ›

Pre-heat the oven to 180 ºC / 350ºF / Gas Mark 4. Place pies on a baking tray and cover with foil, this stops the pie tops from burning. Place in the oven for 20 minutes. Remove the foil and return to the oven for around 5 minutes ensuring the pies are piping hot.

How do you serve cold turkey? ›

Leftover Christmas turkey recipes
  1. Turkey & leek pie. A star rating of 5 out of 5. ...
  2. Monte Cristo sandwich. A star rating of 0 out of 5. ...
  3. Turkey cobb salad. A star rating of 0 out of 5. ...
  4. Leftover turkey wraps with cranberry sauce. ...
  5. Best ever Christmas leftovers sandwich. ...
  6. Turkey larb bowls. ...
  7. Turkey pasta bake. ...
  8. Leftover turkey curry.

Is it better to freeze a pie before or after baking? ›

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

Is it better to freeze a chicken pie cooked or uncooked? ›

We suggest freezing your chicken pot pie filling unbaked.

How to reheat leftover turkey without drying it out? ›

Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.

How do you reheat a pie without going soggy? ›

Unsurprisingly, the best way to reheat apple pie is in the oven, as this will ensure a crisp pie crust and an evenly warmed filling (the two must-haves for a great apple pie, of course!). To reheat a whole apple pie, heat your oven to 350°F, then place the pie on a baking sheet and cover with foil.

Can you reheat a pie made with leftover meat? ›

The danger with reheating meat pies comes from the third group “if they've been cooked and not cooled quickly enough”. When this is the case, reheating the pie to a high temperature throughout should kill the bacteria, but it could already have left its toxins behind, and these can be dangerous to us.

What is turkey tetrazzini made of? ›

It's a baked pasta recipe using a creamy, cheesy white wine sauce as the base. Cooked spaghetti, mushrooms, green peas, black olives, turkey, and bacon make up the bulk of the casserole and then it gets topped with panko breadcrumbs.

Is it OK to eat cold turkey? ›

"If you're worried about it, sure, you can heat the turkey and have a warm sandwich. But taking those steps in the preparation, cooking and storing process means you should be safe to enjoy a cold leftover turkey sandwich.”

Should I take turkey out of the fridge before cooking? ›

First, Bring Your Bird to Room Temp

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

What pies can you not freeze? ›

Most cream, custard and meringue pies do not hold up well to freezing. People are on both sides of the fence when it comes to whether you can freeze pumpkin pie.

Can cooked chicken pies be frozen? ›

To freeze an already baked chicken pot pie, cool it completely after baking. This might take a good 30 minutes or more; after that you can refrigerate it to chill it more. Once cool, follow the same instructions as above for freezing. To reheat, no need to thaw, reheat in 375-degree oven for about 35 minutes.

How long to cook a frozen chicken and leek pie? ›

Chicken & Leek Pie Cooking guidelines from frozen. Remove pie from outer packaging but leave the pie within the foil. Preheat the oven with a baking tray to 180°C fan / Gas 6. Place the pie onto the pre-heated baking tray and cook in the centre of the pre-heated oven and cook for 50-55 minutes.

Can you reheat chicken and leek pie? ›

The pies can be covered and chilled for two days before re-heating. Alternatively, freeze them for up to one month. Thaw overnight in the fridge before re-heating.

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