Turkey, Ham and Leek Pie (Jamie Oliver)

Posted 30 December 2010 by

Are you a bit sick of Christmas dinner leftovers? I love turkey and ham, but realistically there are only so many days after Christmas you can keep eating cold cuts. On Boxing Day, I watched Jamie’s Best Ever Christmas and he had a recipe for Turkey and Sweet Leek Pie. It looked delicious. So, with our leftovers, I made a turkey pie based on Jamie’s recipe. I say based on, because I didn’t have quite enough leeks, or any crème fraiche, or indeed any chestnuts to put in the pastry. I also added leftover Christmas ham. It was pretty close though.

It makes a pretty big pie (as Jamie says, it’s not a “pretty-boy pie”.) I’m not sure how many people it is supposed to serve, although even with smaller amounts than Jamie used, half of my pie was enough for four people.

A dish with Jamie Oliver's turkey, leek and ham pie, cut to show the insides.

No, that's not a real corn on the cob, that's just the dish.

Ingredients (serves 6):

  • 2 rashers bacon (chopped)
  • knob of butter
  • glug of olive oil
  • 200 g leeks (Jamie used 2 kg)
  • salt and pepper
  • 800 g meat (roughly half turkey, half ham; cut into small pieces)
  • 2 tbsp plain flour
  • 1 l chicken stock
  • 2 tbsp cream
  • small glass white wine
  • 1 tsp dried mixed herbs
  • 500 g puff pastry
  • milk or egg wash

Fry the bacon in the butter and olive oil for a few minutes in a large pan. Chop the leeks (slicing more finely at the green ends). Add the leeks to the pan and fry for about 3 minutes. Add the salt and pepper, put a lid on the pan and turn down the heat. Let the leeks cook for about 30 minutes until they are soft.

Sliced leeks for turkey, ham and leek pie

Add the turkey and ham to the leeks and stir well. Add the flour, stock, wine and cream and bring it to the boil. Drain the whole mixture through a sieve or colander.

Roll out the puff pastry. Once the pie filling has drained, spoon it into a pie dish and cover with pastry. Brush the pastry with egg wash or milk. Cook the pie at 190°C for about 35-40 minutes, until it’s golden. Meanwhile, heat the gravy that drained from the pie mixture. It might be a bit watery so you can thicken it up using a mixture of cornflour & water. If you can use crème fraiche instead of cream, like the original recipe, it might be thicker anyway. Serve the pie with the gravy, and vegetables.

Turkey, ham and leek pie with a golden puff pastry crust.

This pie is beautiful – really, really tasty. The turkey, ham and leeks work so well together. It’s a great way to use up your leftovers, or you could make it with chicken any time of year. I’ve never made a pie like this, separating the filling from the gravy, but it’s such a great idea.

Slice of Jamie Oliver's turkey and leek pieFor another great leek recipe from Jamie Oliver, check out my leek and potato soup.

See the original recipe for Jamie Oliver’s Turkey and Sweet Leek Pie at Channel 4.

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