Christmas: Left Over Turkey & Leek Pie Recipe

Christmas: Left Over Turkey & Leek Pie Recipe 2

I’m a huge fan of turkey, I think it’s such an under rated meat. If you have been following my weight loss journey, you’ll know that I’ve been making a lot of healthier choices, one of which is substituting protein in meals for turkey i.e turkey mince in chilli etc.


With Christmas just around the corner and the impending turkey leftovers from Christmas Dinner, I’ve decided to plan ahead to make sure there’s no food going to waste. Along with the traditional, leftover turkey curry, I’m planning on making the most of our Christmas bird by baking a Turkey and Leek pie. Everyone loves a good pie, they are a family favourite and perfect for those cold winter nights.

For the Turkey & Leek Pie, you will need:


1 Tablespoon fresh (or dried) thyme leaves
2 Leeks (finely sliced)
2 Garlic Cloves (chopped)
175ml White Wine
600g Turkey
1 Pint of chicken or vegetable stock
2 Tablespoons of crème fraîche or double cream
1 – 2 tablespoons Mustard (I used a mild Classic Yellow Mustard because it’s my daughters favourite and it provides a bit of a fresh tang)
Olive oil
Sea Salt
Black pepper
1 Roll Puff Pastry
1 Free Range Egg (beaten for the pastry egg wash)
Butter (greasing pie dish)



Step 1: Preheat your oven to 190°C/gas 5
Step 2: Chop up 600g of turkey meat into chunks. You can use the white or brown meat, I like a mixture of both but whatever you have available will be fine. Put this to one side for later
Step 3: Wash and trim your leeks, then finely slice. Add olive oil to well heated pan and then chuck in your chopped leeks. Add salt & pepper to your taste and then add the thyme. Sauté the leeks until they are soft
Step 4: Add your chopped garlic to the leeks and cook for a further 3 minutes, stirring occasionally.
Step 5: Add the white wine and then cover with pan lid for 5 minutes.
Step 6: Add your mustard to the pan and stir
Step 7: Add the stock, stir and then simmer for 5 minutes.
Step 8: Take the pan off the heat and stir in the crème fraîche. Mix well
Step 9: Lightly grease your pie/baking dish and then line with your ready rolled puff pastry. Make sure to put enough to one side for the lid.
Step 10: Add your pie filling
Step 11: Add the pastry lid, making sure to seal the join with the beaten egg.
Step 12: Before popping your pie in the oven, lightly coat the top of the pie with the egg wash using a pastry brush.
Step 13: Pop your pie in the oven for 30-40 minutes until the crust is golden.


You can serve your pie with your favourite side dishes like mash or chunky chips and vegetables. It’s always great with a hearty serving of gravy

Schwartz have sent me the American Classic Yellow Mustard for review, but all views are my own

1 Comment

  1. […] an entire Christmas dinner, but the beauty of it is that it tastes just as good the next day. Leftovers taste great in soup, sandwiches and salads. Make sure to compost any vegetable skins so that you can use them […]

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