Turkey and Sweet Leek Pie
Savor the comforting flavors of a homemade Turkey and Sweet Leek Pie—a true showstopper for family dinners or festive leftovers! This hearty dish combines tender turkey with sautéed leeks in a rich, creamy Dijon and thyme-infused sauce, all encased in buttery, flaky puff pastry. Perfectly balanced with a golden, glossy finish from an egg wash, this pie offers both elegance and ease, requiring just 20 minutes of prep time before baking. Ideal for using up leftover turkey, it’s a delicious solution for cozy, satisfying meals. Serve with a crisp green salad or roasted vegetables for a complete and irresistible dinner.
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Recipe Information
Ingredients
- 500 grams cooked turkey (shredded or diced)
- 3 large leeks (thinly sliced)
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 300 milliliters chicken or turkey stock
- 200 milliliters whole milk
- 100 milliliters double (heavy) cream
- 15 grams Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet puff pastry (ready-rolled or homemade)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens.
Heat the olive oil and butter in a large pan over medium heat until the butter is melted.
Add the sliced leeks to the pan and sauté for 6–8 minutes until soft and slightly sweet. Remove from the heat and set aside.
In the same pan, sprinkle in the flour and stir for 1–2 minutes to cook out the raw taste.
Gradually pour in the stock, whisking constantly to ensure no lumps form.
Add the milk, cream, Dijon mustard, thyme, salt, and black pepper. Whisk and cook for 2–3 minutes until the sauce thickens.
Stir the cooked turkey and sautéed leeks into the sauce. Mix well and set aside to cool slightly.
Roll out the puff pastry if needed and line a 9-inch (23 cm) pie dish with half of the sheet, allowing some overhang. Trim any excess.
Spoon the turkey and leek mixture into the pie dish, spreading it out evenly.
Cover the pie with the remaining pastry. Press the edges to seal and crimp decoratively if desired. Make a small cross in the center of the pastry to allow steam to escape.
Brush the top with the beaten egg to ensure a golden, glossy finish.
Place the pie in the preheated oven and bake for 30–35 minutes until the pastry is puffed and golden brown.
Let the pie rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 23.7 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 570 mg | 44% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
