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Jamie Oliver Turkey and Leek Pie

Jamie Oliver Turkey and Leek Pie
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-turkey-and-leek-pie/