Turkey, Mushroom and Leek Pie

 Turkey, Mushroom and Leek Pie


500gm Leftover turkey

1 leek diced

100gm mushrooms sliced

1tbsp butter

2tbsp plain flour

3\4 pint milk ( I use goats milk)

1tsp nutmeg

puff pastry



* Pull off all the meat from your lovely roasted turkey and dice it up into large pieces.

* Put the butter into a heavy pan that can be transferred to the oven ( this saves washing up later which is always a winner in my book) and add the leeks

* Cook the leeks until softened then add the mushrooms. Cook those on a medium heat until they have softened too.

* Now add that lovely meat. Stir to combine and then sprinkle over the flour and nutmeg.

* The mixture should start to stick together at this point. Now start to pour in the milk whilst stirring to prevent lumps.

* This should create a gloriously smooth creamy sauce. Season to taste with Salt and/or pepper.

* Take off the heat and roll out your puff pastry. I use the lid of my casserole pan as a guide and cut a lid to my pie. I like to use the leftover pastry to add decorations such as leaves, but that's up to you.

* Brush the pie with an egg wash (whisked egg and a dash of water) and bake in a preheated oven at 180 degrees C for 25-30 mins or until your pie crust is a gold brown and crispy.


   I usually serve this with pan fried Brussel sprouts, but it works with whatever your favourite veggies are.  Enjoy the feast 😋