Leftover turkey and leek pie recipe | Jamie Oliver recipes (2024)

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Turkey and sweet leek pie

With a gorgeous chestnut and sage puff pastry topping

With a gorgeous chestnut and sage puff pastry topping

“This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser ”

Serves 8

Cooks In1 hour 45 minutes

DifficultyShowing off

Jamie Cooks ChristmasTurkeyChristmasThanksgivingBritishLeek

Nutrition per serving
  • Calories 628 31%

  • Fat 24.9g 36%

  • Saturates 10.9g 55%

  • Sugars 11.3g 13%

  • Salt 2.75g 46%

  • Protein 45.5g 91%

  • Carbs 69.9g 27%

  • Fibre 10.2g -

Of an adult's reference intake

Leftover turkey and leek pie recipe | Jamie Oliver recipes (3)

recipe adapted from

Jamie Cooks Christmas

Tap For Method

Ingredients

  • 2 rashers higher-welfare smoked streaky bacon , roughly chopped
  • ½ bunch fresh thyme , leaves picked
  • olive oil
  • 2 kg leeks , washed, trimmed; white end chopped into chunks, green end finely sliced
  • sea salt
  • freshly ground black pepper
  • 800 g cooked white turkey meat , torn into big chunks
  • 2 heaped tablespoons plain flour , plus extra for dusting
  • 2 pints organic turkey, chicken or vegetable stock
  • 2 tablespoons crème fraîche
  • 500 g puff pastry
  • 12 jarred or vac-packed chesntnuts , roasted and peeled
  • 2 sprigs of fresh sage , leaves picked
  • 1 free-range egg , beaten

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Leftover turkey and leek pie recipe | Jamie Oliver recipes (4)

recipe adapted from

Jamie Cooks Christmas

Tap For Ingredients

Method

  1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
  2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
  3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
  4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
  5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
  6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

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Leftover turkey and leek pie recipe | Jamie Oliver recipes (8)

recipe adapted from

Jamie Cooks Christmas

Related video

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Leftover turkey and leek pie recipe | Jamie Oliver recipes (2024)

FAQs

Can I reheat a pie made from leftover turkey? ›

Please note: Once cooked, turkey can only be reheated once – portion up any hot pies, stews and curries that use leftover turkey, so you only reheat what you need.

How to roast turkey in Jamie Oliver? ›

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

How do you reheat a frozen turkey pie? ›

Unwrap the pot pie, and pop the frozen pot pie into the oven while cold and turn the oven on to 350 degrees F. Bake for 75-90 minutes until heated through and the pastry is golden, covering half way through baking if the top reaches desired color before the pot pie is heated through.

Can you eat cooked turkey after 5 days? ›

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

How do you reheat leftover turkey and keep it moist? ›

Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.

What does Jamie Oliver put in his turkey? ›

Ingredients
  1. 1 x 6 kg higher-welfare turkey , with giblets.
  2. 125 g unsalted butter.
  3. 1 clementine.
  4. ½ a bunch of fresh woody herbs, such as bay, sage, rosemary , (15g)
  5. 2 onions.
  6. 2 sticks of celery.
  7. 2 carrots.

How does Gordon Ramsay cook a turkey? ›

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

Should I put butter under the skin of my turkey? ›

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting.

Can you reheat a pie made with leftover meat? ›

You want to cook at about 160°C (320°F) until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons.

Is it OK to reheat a meat pie? ›

The danger with reheating meat pies comes from the third group “if they've been cooked and not cooled quickly enough”. When this is the case, reheating the pie to a high temperature throughout should kill the bacteria, but it could already have left its toxins behind, and these can be dangerous to us.

How do you reheat a fully cooked meat pie? ›

Pre-heat the oven to 180 ºC / 350ºF / Gas Mark 4. Place pies on a baking tray and cover with foil, this stops the pie tops from burning. Place in the oven for 20 minutes. Remove the foil and return to the oven for around 5 minutes ensuring the pies are piping hot.

Can you reheat a homemade meat pie? ›

Reheat should be done as quickly as possible. Use a 425° oven preheated, and check after 6–8 minutes for an internal temperature of 165°. Once it reaches that temperature, you are finished.

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