A fantastic way of using up leftover turkey this Christmas.
- 500 g cooked turkey shredded (you can add more if you have a hungry family!)
- 1 tblsp olive oil
- 400 g leeks sliced thinly
- 400 g mushrooms finely sliced
- 80 g butter
- 2 tblsp plain flour
- 350 ml milk
- 100 ml chicken or turkey stock
- 100 ml cream
- 2 tsp dijon mustard – optional
- 1 sheet ready-to-roll puff pastry defrosted
- 1 egg yolk
- Heat oil in pan and fry onions, leeks and sweat gently with lid on for ten minutes or so. You do not want to brown them just cook until translucent.
- Remove the onion and leek mix from the pan. Increase the heat, add more oil and pan fry mushrooms until cooked. Remove and set aside with the leeks and onion.
- Now make the sauce, add the butter to the pan. Once it has melted add the flour and form a roux. (a thick paste). Cook for a few minutes to break down the starch.
- Gradually add the stock, whisking to ensure that the sauce is smooth. Continue to add the milk and cream. If it is starting to look like a sauce consistency do not add the remainder of the milk or cream. Allow to boil and bubble for a few minutes. Season with salt and pepper.
- Once the sauce is made, add the vegetables and the shredded turkey and adjust the seasoning.
- Preheat oven to 200°C/180°C fan.
- Once the mixture is hot pour it into a large ovenproof dish (1.5litre capacity approx.). Roll out the pastry to fit the dish and place it on top of the filling. Brush the pastry with egg yolk and prick it with a fork a couple of times to allow the steam to come out of the pie while cooking.
- Cook until the pastry is cooked through and browned.
- Serve with wilted green vegetables and mashed potato.
Mary's note: To change the flavour of the pie, you could add a teaspoon of curry powder or a couple of dessertspoons of wholegrain mustard. To increase the vegetable portion, why not add some blanched broccoli spears to the mix. You can spoon mashed potato on top of the pie or just sprinkle with breadcrumbs if you don’t have any pastry to hand