Leftover Turkey And Leek Pie Recipes

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LEFTOVER TURKEY AND LEEK POT PIE WITH INSTANT GRAVY



Leftover Turkey and Leek Pot Pie With Instant Gravy image

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "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." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people!

Provided by French Tart

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 16

50 g smoked lardons or 50 g chopped ham
1 tablespoon fresh thyme, leaves only
olive oil
25 g butter
900 g leeks, washed, trimmed, white end chopped into chunks, green end finely sliced
sea salt & freshly ground black pepper
420 g cooked turkey, torn into big chunks
1 tablespoon plain flour, plus extra for dusting
600 ml turkey or 600 ml vegetable stock
2 tablespoons creme fraiche or 2 tablespoons double cream
225 g flaky puff pastry
cooked prepared stuffing, leftovers (optional)
6 cooked chestnuts (optional)
fresh sage leaf (optional)
1 egg, beaten
sea salt & freshly ground black pepper, to taste

Steps:

  • Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly.
  • Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch.
  • When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and 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 sea salt and freshly ground black 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.
  • Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
  • (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then 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.).
  • Spoon that thick leek and turkey 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 mashed potatoes and seasonal greens.

TURKEY & LEEK PIE



Turkey & Leek Pie image

Turkey leftovers get transformed into this delicious Turkey & Leek Pie! This easy to make recipe can be made using leftover chicken as well and is sure to please the whole family!

Provided by Herbs and Flour

Categories     Dinner

Time 1h5m

Number Of Ingredients 12

2 tablespoons olive oil
1 carrot (peeled and chopped finely)
2 leeks (chopped)
2 tablespoons butter (divided)
1/4 cup flour
2 1/2 cups milk
1 tablespoon Dijon mustard
3 cups turkey (cooked, cut into bite sized pieces)
1 teaspoon fresh thyme
1 teaspoon fresh sage, julienned
salt and pepper to taste
1 pie crust (homemade or store bought)

Steps:

  • Heat olive oil in a saucepan and add the carrots. Saute for 3 minutes. Add the leeks and continue to saute, stirring often until the leeks and carrots soften.
  • Add the butter and allow it to melt and then stir in the flour. Stir for 1 minute and then add the milk and continue to stir until it thickens. Add the mustard, fresh herbs, and cooked turkey. Season to taste. Remove from heat and let it cool for 5 minutes.
  • Preheat oven to 375F and lightly grease a deep pie plate or baking dish. Pour the filling into the baking dish.
  • Roll out pie dough on a floured surface using a rolling pin. The dough should be slightly larger than your baking dish. Transfer the dough to your baking dish and trim any excess. Press the dough onto the sides of your baking dish to secure. Poke a few vent holes using the tip of a knife.
  • Bake in the oven for 45 minutes or until the crust turns a nice golden-brown.

Nutrition Facts : Calories 285 kcal, Carbohydrate 21 g, Protein 13 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 42 mg, Sodium 218 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving

TURKEY & LEEK SHEPHERD'S PIE



Turkey & Leek Shepherd's Pie image

The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose.

Provided by EatingWell Test Kitchen

Categories     Diabetic Casserole Recipes

Time 1h15m

Number Of Ingredients 18

2 teaspoons extra-virgin olive oil
2 large leeks, white and light green parts only, well washed and thinly sliced
1 ½ cups thinly sliced carrots
3 cloves garlic,minced
⅓ cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage, or 1/2 teaspoon dried, rubbed
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey, or chicken (see Tip)
1 cup frozen peas
¼ teaspoon salt
Freshly ground pepper to taste
2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
1/2-3/4 cup nonfat buttermilk, (see Tip)
¼ teaspoon salt
Freshly ground pepper to taste
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil

Steps:

  • To prepare filling: Preheat oven to 425 degrees F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.
  • Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
  • Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
  • To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from the heat.
  • Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.
  • Spread the potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 42.1 g, Cholesterol 78.5 mg, Fat 6.8 g, Fiber 4.6 g, Protein 21.9 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 6.1 g

LEFTOVER TURKEY AND HAM PIE



Leftover turkey and ham pie image

You'll be glad of all that leftover turkey when you taste this delicious pie! It will also use up ham, gravy and a little sherry. A brilliant Boxing Day feast. For this recipe you will need a 1.2-1.5 litre/2-2½ pint pie dish.

Provided by Paul Hollywood

Categories     Main course

Yield Serves 6

Number Of Ingredients 17

400g/14oz plain flour, plus extra for dusting
pinch of salt
65g/2¼oz chilled butter
160g/5¾oz frozen butter
45g/1½oz butter
2 large leeks, washed and roughly sliced
1 orange, juice and finely grated zest only
50ml/2fl oz medium sherry
3 tbsp plain flour
500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
1 heaped tsp wholegrain mustard
600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
250g/9oz cooked ham, cut into bite-sized pieces
2 tbsp roughly chopped tarragon
200ml/7fl oz single cream
1 free-range egg, beaten for egg wash
salt and white pepper

Steps:

  • For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
  • Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
  • For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.
  • Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash.
  • To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
  • Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.

LEFTOVER TURKEY AND LEEK PIE



LEFTOVER TURKEY AND LEEK PIE image

Categories     turkey     Dinner

Yield 4-6 servings

Number Of Ingredients 14

• 2 rashers smoked streaky bacon, the best quality you can afford, roughly chopped
• ½ bunch of fresh thyme, leaves picked
• olive oil
• a large knob of butter
• 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt and freshly ground black pepper
• 800g cooked white turkey meat, torn into big chunks (brown too if you want)
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock, preferably organic
• 2 tablespoons of crème fraîche
• 1 x 500g packet puff pastry
• 12 jarred or vac-packed chestnuts, roasted and peeled
• 2 sprigs fresh sage, leaves picked
• 1 egg, preferably free-range or organic, beaten

Steps:

  • Preheat your oven to 375°F. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry, a few minutes. Add all of your prepped leeks and fry for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then cover, turn the heat down to medium and let them cook gently for 30 minutes, stirring every 5 to 10 minutes. There's going to be enough moisture in the leeks, so they should be soft and melt in your mouth once they're done. 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. Salt and pepper to taste and then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the gravy from the mixture drip into the pan while you roll out your pastry. Get a deep baking dish roughly 22 x 30cm. 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. Spoon the 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 the 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 gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper.

TURKEY & LEEK PIE



Turkey & Leek Pie image

Tasty turkey pie with delicious gravy, ideal for Christmas leftovers

Provided by adz1156

Time 1h25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 190°C/375°F/gas 5. Cut bacon into chunks and fry with thyme leaves. Add chopped leeks, fry for a few minutes then put a lid on, turn down heat and cook for 30 minutes, stirring occasionally.
  • Add turkey meat and mix in. Add flour, mix well then add stock. Add creme fraiche then bring to the boil
  • Sieve pie mixture, extracting the gravy for later. Put pie mix into a dish, cover with rolled puff pastry, slice and wash with the egg.
  • Bake in the oven for 35-40 mins, reheat the gravy and serve

TURKEY AND SWEET LEEK PIE



turkey and sweet leek pie image

leftover turkey used to make the most amazing pie

Provided by honeymonkey

Time 2h

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • 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 the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. 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 dont catch. Theres 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 theyre done.
  • When your leeks are ready, add the turkey meat to them and stir. If youve 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 creme frache 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.
  • 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 its 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. Dont worry if a few bits stick out here and there.
  • 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 everyones happy!

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