This Jamie Oliver turkey and leek pie is a hearty, comforting dish perfect for using up leftover turkey or making a satisfying meal any time of year. The combination of tender turkey, sweet leeks, and a creamy sauce encased in flaky pastry creates a classic British pie that’s both simple and delicious. It’s a great way to enjoy a cozy dinner with minimal fuss but maximum flavor.
Ingredients
- 400g cooked turkey, shredded or chopped
- 2 large leeks, trimmed, halved lengthways and sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 30g unsalted butter
- 30g plain flour
- 300ml turkey or chicken stock
- 150ml whole milk
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Ready-rolled shortcrust pastry (about 320g), enough to cover a 20cm pie dish
- 1 egg, beaten (for glazing)
Instructions
- Preheat your oven to 200°C (fan 180°C) or 400°F.
- Melt the butter in a large frying pan over medium heat. Add the chopped onion and sliced leeks, cooking gently for about 8–10 minutes until soft but not browned.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Sprinkle the flour over the softened vegetables and stir well to coat, cooking for 2 minutes to remove the raw flour taste.
- Gradually pour in the stock and milk, stirring continuously to create a smooth sauce. Bring to a simmer and cook for 5–7 minutes until thickened.
- Stir in the shredded turkey, Dijon mustard, and thyme. Season generously with salt and pepper. Remove from heat and allow the filling to cool slightly.
- Roll out the shortcrust pastry on a lightly floured surface to a circle large enough to cover your pie dish with some overhang.
- Spoon the turkey and leek filling into a 20cm (8-inch) pie dish, spreading evenly.
- Place the pastry over the filling, trimming any excess pastry and pressing the edges to seal. Crimp the edges decoratively if you like.
- Brush the pastry top with beaten egg to give it a golden finish during baking. Cut a small slit or two in the center to allow steam to escape.
- Bake in the preheated oven for 25–30 minutes until the pastry is golden brown and crisp.
- Remove from the oven and let the pie rest for 5 minutes before serving.
Tips
- Substitutions: If you don’t have turkey, cooked chicken works just as well. For a vegetarian version, substitute the turkey with cooked mushrooms or a mix of root vegetables.
- Pastry Choice: Shortcrust pastry is traditional and sturdy, but puff pastry can be used for a lighter, flakier top if you prefer.
- Make Ahead: Prepare the filling a day in advance and keep it refrigerated. Assemble and bake the pie just before serving for convenience.
- Common Mistake: Avoid overcooking the leeks; they should be soft but not mushy to maintain texture in the pie.
Serving Suggestions
This turkey and leek pie pairs beautifully with classic mashed potatoes or buttery new potatoes and seasonal steamed vegetables like carrots, peas, or green beans. A crisp green salad with a tangy vinaigrette can add freshness to the meal. For extra indulgence, serve with a rich gravy or cranberry sauce on the side to complement the turkey flavors.
Variations
To switch up the flavor profile, try adding a handful of cooked chestnuts or sautéed mushrooms into the filling for added earthiness. For a creamier filling, stir in a couple of tablespoons of crème fraîche or double cream just before baking. Herbs like sage or rosemary also complement turkey well and can be added alongside or instead of thyme. For a spicy twist, add a pinch of smoked paprika or a dash of cayenne pepper to the sauce.
Storage and Reheating
Store any leftover pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 180°C (fan 160°C) oven for 20–25 minutes until heated through and the pastry is crisp. Avoid microwaving if possible, as this can make the pastry soggy. For longer storage, the pie can be frozen before baking: assemble the pie, wrap tightly in cling film and foil, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time and ensuring the filling is piping hot before serving.
Frequently Asked Questions
Can I use raw turkey in this pie?
It’s best to use cooked turkey for this recipe to ensure the filling is moist and the turkey remains tender. Using raw turkey would require longer cooking times and risk drying out the meat. Leftover roast turkey or store-bought cooked turkey breast both work well.
What should I do if my filling is too runny?
If the sauce hasn’t thickened enough, cook it a little longer on the stove before assembling the pie to reduce excess liquid. Alternatively, add a slurry of flour or cornflour mixed with cold water and simmer until the desired thickness is reached.
Can I make this pie gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend suitable for sauces and use gluten-free pastry. Ensure your stock and other ingredients are also gluten-free to keep the dish safe for those with gluten intolerance.
How can I tell when the pie is cooked?
The pastry should be golden and crisp on top, and the filling bubbling hot around the edges. If you’re unsure, carefully insert a knife into the center; it should come out hot and the filling should be thickened and steaming.
Can I prepare this pie in advance?
Absolutely. The filling can be made and cooled a day ahead, then refrigerated. Assemble the pie on the day of serving and bake it fresh for the best pastry texture. This makes it a great dish for entertaining or busy weeknights.
What’s the best way to reheat leftover pie?
Reheat in the oven rather than the microwave to keep the pastry crisp. Cover loosely with foil to prevent over-browning and warm at 180°C (fan 160°C) for 20–25 minutes until piping hot throughout.
Jamie Oliver’s turkey and leek pie is a wonderful way to enjoy a classic British comfort meal with simple ingredients and straightforward steps. Whether using leftovers or making it fresh, it’s sure to become a family favorite.
Related
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- Jamie Oliver Chicken Chasseur Recipe: Classic French Comfort Dish
- Jamie Oliver Beef Stroganoff Recipe: Classic Comfort Made Easy