Recipe by Noo
This is a Jamie Oliver recipe that is really simple and very tasty. I don't bother with the chestnuts in the pastry, just to save time. Great for leftover turkey from Christmas or Thanksgiving, but worth cooking some especially for it too. A lovely family recipe that everyone will enjoy.
Top Review by KateL
Tasty pie, but prepping 2 kg of leeks felt like a Herculean task. I wasn't able to roll out the puff pastry as described, so I rolled out one sheet to cover the pan, spread the chestnuts, and rolled out the second sheet on top. (Just needed 100g of roasted, peeled chestnuts.) I enjoyed the healthy gravy. Made for Please Review My Recipe tag game.
- 2 slices steaky bacon, roughly chopped
- 1⁄2 bunch fresh thyme leave, picked
- olive oil
- 1 slice butter
- 2 kg leeks, washed, trimmed, white end chopped into chunks, green end finely diced
- sea salt
- fresh ground black pepper
- 800 g cooked turkey, torn into big chunks
- 2 pints turkey stock or 2 pints chicken stock or 2 pints vegetable stock
- 2 tablespoons plain flour
- 2 tablespoons creme fraiche or 2 tablespoons double cream
- 500 g puff pastry
- 12 chestnuts, roasted and peeled
- 2 sprigs fresh sage, leaves picked
- 1 egg, beaten
Directions See How It's Made
- Pre-heat the oven to 190°C/375°F/Gas 5.Put your bacon in a large pan on a medium heat and add the thyme leaves. Add a lug of olive oil and the butter and let it fry for a few minutes. Add all of the leeks and fry them for about 3 minutes so they are well coated in the butter. Add a pinch of salt and pepper, then pop the lid on, turn down the heat and let them cook away gently for 30 minutes, stirring every 5-10 minutes to ensure they don't catch.
- When the leeks are ready, add the turkey and stir (if you have left over stuffing, throw that in too).Add the flour, mix it in well, then pour in the stock and stir again. Add the creme fraiche turn up the heat and bring to a boil. Taste and check the seasoning, then turn off the heat. Pour the mixture through a sieve over a large empty pan to let the wonderful gravy from the mixture drip into the pan.
- Get a deep baking dish 22 x 30 cm. Roll out the pastry so that it's double the size of the dish. Crumble the chestnuts over half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half over, and then roll it out carefully to fit your dish.
- Spoon turkey mixture into pie dish (I add a little of the drained gravy just spooned gently over the top-but not too much).Lay the pastry on top and tuck the ends under. Gently score the pastry diagonally with a knife, then brush with beaten egg.
- Bake for 35-40 minutes. Heat up the strained off gravy and serve with the pie ( I thicken it very slightly with a mixture of water and cornflour).