Jamie Oliver’s Turkey and Leek Pie is a comforting and hearty dish that makes the most of leftover turkey, particularly after festive meals like Christmas or Thanksgiving. This creamy pie combines tender turkey with soft, sautéed leeks and a rich sauce, all encased in a flaky, golden pastry. It’s the ultimate comfort food that brings warmth and flavor to your dinner table, perfect for using up leftovers or creating a new favorite from scratch.
What is Jamie Oliver’s Turkey and Leek Pie?
Jamie Oliver’s Turkey and Leek Pie is a savory pie featuring a filling of turkey and sautéed leeks in a creamy sauce, all wrapped in a buttery, flaky pastry. The dish is simple but packed with flavor, with the mild sweetness of leeks complementing the richness of the turkey. The creamy sauce binds the ingredients together, creating a satisfying and indulgent meal.
Other Popular Recipes
Other Popular Recipes
Why You Should Try This Recipe
- Perfect for leftovers: This pie is an excellent way to use leftover turkey after big holiday meals.
- Comforting and hearty: The creamy filling and golden pastry create the ultimate comfort dish.
- Easy to make: With simple ingredients and straightforward steps, it’s a beginner-friendly recipe.
- Great for any occasion: Whether for a cozy family dinner or a post-holiday meal, it’s versatile and delicious.
- Make-ahead option: You can prepare the filling ahead of time, making it perfect for busy weeknights.
Ingredients Needed to Make Jamie Oliver Turkey and Leek Pie
- Cooked turkey (500g, shredded or chopped): Perfect for using up leftover turkey.
- Leeks (2 large, sliced): Adds a mild sweetness to the filling.
- Butter (50g): For sautéing the leeks and making the sauce.
- Flour (2 tablespoons): Helps thicken the creamy sauce.
- Chicken or turkey stock (300ml): Adds depth of flavor to the sauce.
- Double cream (150ml): Creates a rich, silky sauce.
- Dijon mustard (1 tablespoon): Adds a tangy note to balance the richness.
- Fresh thyme (optional, 1 teaspoon): For a subtle herby flavor.
- Shortcrust pastry (ready-made, enough to cover the pie): Provides a flaky, golden topping.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
- Salt and pepper (to taste): Essential for seasoning.
Instructions to Make Jamie Oliver Turkey and Leek Pie
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F).
- Grease your pie dish with a little butter to prevent the pastry from sticking.
Step 2: Sauté the leeks
- In a frying pan, melt the butter over medium heat.
- Add the sliced leeks and cook gently for 8-10 minutes, stirring occasionally, until softened but not browned.
- Remove from the heat and set aside.
Step 3: Make the creamy sauce
- In a saucepan, melt the remaining butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken or turkey stock, stirring constantly to avoid lumps.
- Cook for 3-4 minutes until the sauce thickens, then stir in the double cream, Dijon mustard, and fresh thyme (if using).
- Season with salt and pepper to taste, then remove from the heat.
Step 4: Combine the filling
- Add the cooked turkey and sautéed leeks to the sauce, stirring gently to combine.
- Taste and adjust seasoning if needed.
- Pour the filling into the prepared pie dish.
Step 5: Add the pastry topping
- Roll out the shortcrust pastry on a floured surface, large enough to cover the pie dish.
- Drape the pastry over the filling and trim any excess around the edges.
- Press the edges of the pastry to seal, then cut a small slit in the center to allow steam to escape.
- Brush the pastry with beaten egg for a golden, shiny finish.
Step 6: Bake the pie
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Once baked, remove from the oven and let the pie rest for a few minutes before serving.
What Goes Well With Jamie Oliver Turkey and Leek Pie
- Roasted vegetables: Serve with roasted carrots, parsnips, or Brussels sprouts for a complete meal.
- Mashed potatoes: A creamy side of mashed potatoes complements the pie perfectly.
- Green beans: Lightly steamed green beans add freshness and texture.
- Gravy: If you want extra indulgence, a side of gravy makes a great addition.
- Crisp salad: A fresh green salad with a tangy dressing balances the richness of the pie.
Expert Tips for Making the Best Jamie Oliver Turkey and Leek Pie
- Use leftover turkey: This recipe is ideal for using up leftover turkey from holiday meals.
- Don’t overcook the leeks: Sauté them gently to keep their sweetness and avoid browning.
- Keep the sauce creamy: Don’t rush the sauce. Let it thicken gently for the best texture.
- Chill the pastry: Make sure your pastry is chilled before rolling to ensure it bakes up crisp and golden.
- Use puff pastry: For a flakier texture, you can swap shortcrust pastry with puff pastry.
Easy Variations of Jamie Oliver Turkey and Leek Pie
- Add mushrooms: Sautéed mushrooms add extra earthiness and flavor to the pie.
- Make it vegetarian: Replace turkey with roasted vegetables like sweet potatoes, carrots, and parsnips.
- Swap the cream: Use a plant-based cream alternative for a dairy-free version.
- Top with mashed potatoes: For a twist, top the pie with mashed potatoes instead of pastry for a shepherd’s pie-style dish.
- Add cheese: Stir in some grated cheddar or Parmesan for a cheesy filling.
Best Practices to Store Jamie Oliver Turkey and Leek Pie
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the unbaked pie. Assemble it and freeze, then bake straight from frozen, adding 10-15 minutes to the cooking time.
- Reheat once: Reheat leftovers in the oven to maintain the crispness of the pastry.
Best Practices to Reheat Jamie Oliver Turkey and Leek Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until hot and crispy.
- Microwave method: Reheat individual portions in the microwave, though this may soften the pastry.
How Can I Make Jamie Oliver Turkey and Leek Pie Healthier?
- Use light cream: Swap double cream for a light cream or a plant-based alternative to reduce fat content.
- Add vegetables: Bulk up the filling with extra vegetables like spinach, peas, or mushrooms for added nutrients.
- Reduce the butter: Use a smaller amount of butter in the sauce and sautéing to make the pie lighter.
- Whole wheat pastry: Use whole wheat pastry for added fiber and a healthier twist.
Nutrition Value (per serving):
- Calories: 480
- Fat: 28g
- Carbohydrates: 35g
- Protein: 20g
FAQs
Can I freeze Jamie Oliver’s Turkey and Leek Pie?
Yes, you can freeze Jamie Oliver Turkey and Leek Pie. Assemble the pie but do not bake it. Wrap it tightly in foil or plastic wrap and freeze for up to 3 months. When ready to serve, bake it straight from frozen, adding 10-15 minutes to the cooking time.
Can I use chicken instead of turkey in this pie?
Yes, you can easily substitute cooked chicken for turkey in this pie. It works just as well and gives you a similarly rich, comforting flavor.
How do I prevent the pastry from getting soggy on the bottom?
To prevent a soggy bottom, ensure the filling is not too wet and allow the pie to cool slightly before covering it with pastry. You can also blind-bake the pastry base for a few minutes to help it crisp up before adding the filling.
What can I serve with Jamie Oliver Turkey and Leek Pie?
This pie pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. A side of gravy can also complement the rich, creamy filling.
Final Words
Jamie Oliver’s Turkey and Leek Pie is a fantastic way to use up leftovers while creating a comforting, indulgent meal that everyone will love. With its creamy filling and golden pastry, this pie is sure to become a favorite in your household. Try it today and enjoy a warm, satisfying dish that’s perfect for any occasion!
More By British Baking Recipes
- Mary Berry Lyonnaise Potatoes
- Jamie Oliver Twice Roasted Potatoes
- Mary Berry Roast Potatoes With Semolina
Jamie Oliver Turkey and Leek Pie
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Turkey and Leek Pie is a savory pie featuring a filling of turkey and sautéed leeks in a creamy sauce, all wrapped in a buttery, flaky pastry. The dish is simple but packed with flavor, with the mild sweetness of leeks complementing the richness of the turkey. The creamy sauce binds the ingredients together, creating a satisfying and indulgent meal.
Ingredients
- Cooked turkey (500g, shredded or chopped): Perfect for using up leftover turkey.
- Leeks (2 large, sliced): Adds a mild sweetness to the filling.
- Butter (50g): For sautéing the leeks and making the sauce.
- Flour (2 tablespoons): Helps thicken the creamy sauce.
- Chicken or turkey stock (300ml): Adds depth of flavor to the sauce.
- Double cream (150ml): Creates a rich, silky sauce.
- Dijon mustard (1 tablespoon): Adds a tangy note to balance the richness.
- Fresh thyme (optional, 1 teaspoon): For a subtle herby flavor.
- Shortcrust pastry (ready-made, enough to cover the pie): Provides a flaky, golden topping.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
- Salt and pepper (to taste): Essential for seasoning.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F).
- Grease your pie dish with a little butter to prevent the pastry from sticking.
Step 2: Sauté the leeks
- In a frying pan, melt the butter over medium heat.
- Add the sliced leeks and cook gently for 8-10 minutes, stirring occasionally, until softened but not browned.
- Remove from the heat and set aside.
Step 3: Make the creamy sauce
- In a saucepan, melt the remaining butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken or turkey stock, stirring constantly to avoid lumps.
- Cook for 3-4 minutes until the sauce thickens, then stir in the double cream, Dijon mustard, and fresh thyme (if using).
- Season with salt and pepper to taste, then remove from the heat.
Step 4: Combine the filling
- Add the cooked turkey and sautéed leeks to the sauce, stirring gently to combine.
- Taste and adjust seasoning if needed.
- Pour the filling into the prepared pie dish.
Step 5: Add the pastry topping
- Roll out the shortcrust pastry on a floured surface, large enough to cover the pie dish.
- Drape the pastry over the filling and trim any excess around the edges.
- Press the edges of the pastry to seal, then cut a small slit in the center to allow steam to escape.
- Brush the pastry with beaten egg for a golden, shiny finish.
Step 6: Bake the pie
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Once baked, remove from the oven and let the pie rest for a few minutes before serving.
