Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Turkey and leek pie with stuffing
Turkey and leek pie with leftover stuffing
Put leftover roast turkey and stuffing to good use in this scrumptious pie
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Ready in 50 minutes
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Cooking time 45 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 3 leeks, halved and finely sliced, roughly 400g
- 350 g leftover cooked Turkey (preferably dark meat) shredded and roughly chopped
- 200 ml Sainsbury’s British half fat crème fraîche
- ½ chicken stock cube
- 150 g leftover stuffing, formed into 8 balls
- 375 g pack light puff pastry by Sainsbury's
- 1 beaten egg, to glaze
Method
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1
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the vegetable oil in a large pan over a low-medium heat and cook the sliced leeks, stirring regularly until soft for about 10 minutes.
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2
Make up 250ml stock with half a chicken stock cube. Stir through the turkey and crème fraîche then add the chicken stock. Bring to a simmer and season to taste. Simmer for 3 minutes or until slightly thickened.
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3
Place this mixture at the bottom of a shallow 1.5 litre baking dish. Halve the stuffing balls then scatter evenly over. Lay the puff pastry over the top of the dish and cut around it then cut a small hole in the middle to allow steam out.
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4
Brush the pastry with the beaten egg and bake for 20-25 minutes or until the pastry is risen and golden.
