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Leftover Turkey Pie
Ingredients
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7 gram (¼ ounce) butter
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125 gram (5 ounce) streaky bacon, chopped
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675 gram (1½ pound) leeks, sliced
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675 gram (1½ pound) cooked turkey
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3 tablespoons flour
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900 millilitre chicken or turkey stock
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125 millilitre (4 fluid ounce) white wine
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4 tablespoons crème fraiche
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1 tablespoons Dried Thyme
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1 tablespoons Dried Sage
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1 teaspoon Tarragon
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1 sheet ready rolled puff pastry
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1 egg, beaten
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Heat the butter in a large pan and fry the bacon for 2-3 minutes until it begins to crisp, add the leeks and cook for 10–15 minutes, until they are softened.
- 3 Add the turkey and heat through, then sprinkle over the flour and stir in.
- 4 Add the white wine, crème fraiche and Herbs. Stir through and allow to simmer for 10 minutes to reduce slightly. Season to taste.
- 5 Spoon into an ovenproof dish, top with the pastry and brush with the egg. Cook in the oven for around 30–35 minutes, until the pastry is cooked.
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