Turkey Leek Pot Pie with Sage & Walnut Studded Puff-Pastry
 
Prep time
Cook time
Total time
 
Jamie Oliver's deadly delicious pot pie- my favourite use for turkey dinner leftovers.
Author:
Recipe type: Main
Ingredients
  • 500 g turkey meat, coarsely chopped
  • 3 leeks, white and light green parts thinly sliced (I like to save the dark tops in the freezer for homemade stock)
  • 2 rashers Applewood smoked bacon, coarsely chopped
  • 3-4 sprigs fresh thyme, leaves picked
  • 3 cups turkey or chicken stock
  • 2 Tbsp flour
  • 2 Tbsp crème fraîche or sour cream
  • Salt and pepper, to taste
  • 1 package frozen puff pastry, thawed in fridge
  • ¼ cup walnuts, coarsely chopped
  • 1 Tbsp fresh sage leaves
  • 1 egg, lightly beaten + 1 tsp water (egg wash)
Instructions
  1. Preheat oven to 375.
  2. Heat a large pan over medium heat. Add your coarsely chopped bacon along with the thyme leaves and let them cook together until the bacon is a little crispy. Add the leeks to the pan along with a pinch of salt and pepper and stir well.
  3. Turn the heat down to med-low, cover and cook for 30 minutes. The leeks have enough moisture in them to cook down and become buttery this way, but make sure to remove the lid and stir them every 5 or 10 minutes to make sure they don't stick or burn.
  4. Once the leeks are melt-in-your-mouth soft, add the turkey meat and stir. If you've got some leftover stuffing, may as well throw that in as well- yum! Add flour and stir to coat then pour in the stock and crème fraîche, stir and bring everything to a boil. Remove from heat and season with salt and pepper to taste (I like to add a fair bit of pepper since it pairs so well with the leeks but season to your own palette).
  5. Pour the turkey mixture through a sieve over a large empty bowl or pan and let it drip through. The drippings with be the 'gravy' for our pot pie and the strained turkey our filling.
  6. Roll out the puff pastry, dusting with flour as needed. Roll the pastry out to about twice the size as you will need then sprinkle the walnuts and sage over half. Fold the other half of the pastry on top and give it one more roll with the rolling pin. It's okay if some pieces burst through, it's just added texture and rustic Jamie Oliver-style loveliness.
  7. Get a deep oven-safe dish and pour the drained filling in, evening out the surface with the back of a spoon. Lay your pastry over top and gently fold the edges in. Once again, because this is a Jamie Oliver recipe he gives you a lot of leeway to be rustic and wonderful so no need to get too fussy with how it folds in at the edges. Gently score the top with a sharp knife- drop the knife and gently drag it over the top of the pastry in a cross-hatch formation, we don't want to burst through to the filling.
  8. Add a pinch of salt to your egg wash and brush it over the puff pastry. Cook for 35 to 40 minutes until the pastry is puffed up and golden.
Notes
* Adapted from Jamie Oliver (http://www.jamieoliver.com/recipes/turkey-recipes/turkey-and-sweet-leek-pie/)
Recipe by Port and Fin at https://portandfin.com/turkey-leek-pot-pie-with-sage-walnut-studded-puff-pastry/