roux logo
Turkey, Leek and Grainy Mustard Pie
recipe
/
London
Turkey, Leek and Grainy Mustard Pie
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
0 collects
0 forks
0 stacks
$1.00
A delicious pie that makes use of leftover turkey or roast chicken, packed with the flavors of thyme, mustard, and crumbled chestnuts in a puff pastry crust. Perfect for repurposing holiday leftovers.
RecipeForksStacksMore

You Need

Serves 4-6
  • 2 tbsp olive oil
  • 1.5kg (approx 3.5lbs) leeks, washed and sliced
  • 10 sprigs thyme, leaves picked
  • Salt and pepper to taste
  • Approx 1kg (2.2lbs) leftover turkey or roast chicken, torn into big chunks
  • 2 tbsp single cream or coconut milk (for dairy-free)
  • 2 tbsp leftover gravy (or additional cream if not available)
  • 2 tbsp wholegrain mustard
  • 1 x 500g package of puff pastry (or 2 ready rolled sheets)
  • 15 vacuum sealed chestnuts
  • 10 sage leaves
  • 1 egg

    • How To

    1. Preheat oven to 190C/375F.
    2. Heat olive oil in a large sauté pan and add thyme leaves and leeks.
    3. Allow to cook for 3-5 minutes until well coated with oil and season with salt and pepper.
    4. Cover, reduce heat to low and cook for 30 minutes, stirring every 5-10 minutes so they do not brown.
    5. Once the leeks are soft and sweet, add turkey and stir. Add any extra leftovers like stuffing or brussels at this time.
    6. Add cream, gravy, and mustard and stir.
    7. Dust your work surface with flour and roll out puff pastry into a rectangle approximately double the size of your dish.
    8. Crumble chestnuts over one half of the pastry and tear sage leaves over them. Fold over the other half of the pastry and roll out evenly.
    9. Spoon the filling into the baking dish and spread it out.
    10. Lay the pastry on top, crimping the edges, and gently score the pastry with a knife.
    11. Whisk the egg with a pinch of salt and brush the pastry.
    12. Cook for 40-45 minutes until pastry is puffed and golden.
    13. Just before it's finished, reheat your gravy and serve with the pie and cranberry sauce.