Name: Turkey and leek pie with leftover stuffing
Prep time: 5 min
Cook time: 45 min
Total time: 50 min

Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk

Turkey and leek pie with stuffing

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

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.
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.
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.
4
Brush the pastry with the beaten egg and bake for 20-25 minutes or until the pastry is risen and golden.