I always make one of these after Christmas as it's a great way to use up left over Turkey. It's also very easy to make and is absolutely delicious.
300g shortcrust pastry (or you can use puff)
large knob of butter
2 large leeks, thinly sliced
salt and pepper
1 tsp of dried tarragon
approx 500g turkey meat
2 tbsps plain flour
1 pint turkey/chicken/veg stock
1 egg, beaten
1. Preheat your oven to 190 degs C/180 degs C fan/gas 5.
2. Melt the butter and a lug of olive oil in a large saucepan. Add the leeks and tarragon, give them a good stir so that they are covered in the oily butter, add a pinch of salt and some pepper then pop the lid on. Turn the heat down and let them cook gently for about 15 minutes until soft, stirring occasionally.
3. When the leeks are ready add the turkey meat and stir. If you've got some left over stuffing, that can go in too. Add the flour, mix it in well then pour in the stock and milk and stir again. Turn up the heat and bring everything back up to the boil. Have a taste and add more seasoning if needed, then turn the heat off. Pour the mixture through a sieve over a large bowl and let the gravy drip into the bowl while you roll out the pastry.
4. If using puff pastry, get a deep dish roughly 22 x 30cm, otherwise for shortcrust an ordinary pie dish will be fine. Roll out the pastry until it covers the top of the dish.
5. Spoon the leek mixture from your sieve into the pie dish and spread it out evenly. Lay the pastry on top and gently tuck the ends under. If using puff pastry, score diagonally with a knife. If using shortcrust, make a couple of steam holes. Decorate with left over pastry shapes and then brush with the beaten egg.
6. Bake the pie for 30-40 minutes or until the pastry is golden brown. When the pie is ready, re-heat the gravy and serve with your pie, along with some veggies of choice. Enjoy!
This recipe is adapted from Turkey and Sweet Leek Pie by Jamie Oliver