Turkey & sprout pot pie

Name: Turkey & sprout pot pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 25 g unsalted butter; 800 g cooked turkey, shredded into bitesized pieces; 2 small trimmed leeks, washed and cut into 2cm rounds; 3 tbsp plain flour, plus extra for dusting; 500 ml chicken stock; 2 tbsp wholegrain mustard; 200 ml creme fraiche; 20 g pack tarragon, leaves only, roughly chopped; 200 g cooked Brussels sprouts, sliced; 500 g Jus-Rol Puff Pastry; 1 British Blacktail Medium Free Range Egg, beaten

This is a perfect winter recipe to use up your Christmas leftovers. You can even add some gammon or other meats you might have too. A perfect recipe to relive those festive flavours all over again!

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Serves8
CourseMain meal
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins
Pluscooling

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Ingredients

25g unsalted butter
800g cooked turkey, shredded into bitesized pieces
2 small trimmed leeks, washed and cut into 2cm rounds
3 tbsp plain flour, plus extra for dusting
500ml chicken stock
2 tbsp wholegrain mustard
200ml creme fraiche
½ x 20g pack tarragon, leaves only, roughly chopped
200g cooked Brussels sprouts, sliced
500g Jus-Rol Puff Pastry
1 British Blacktail Medium Free Range Egg, beaten

Method

Heat the butter in a large heavy-based casserole or saucepan. Add the turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan throughout, for 4-6 minutes, until the mixture thickens.
Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish, at least 1.5L in size (to make smaller pies see our tip, right). Leave to cool.
Preheat the oven to 220 degrees C, gas mark 7. Roll out the pastry on a floured work surface until large enough to cover the pie dish with plenty overhanging. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg.
Lay the pastry sheet on top of the pie and make a couple of cuts in the centre to let steam escape. Crimp the edges, brush with more egg and decorate, if liked, using the pastry trimmings. Bake for 5 minutes, then reduce the oven temperature to 200 degrees C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot.

Cook’s tip

Depending on numbers this Christmas, you can make smaller pies for the freezer or give to others – simply cook for 25 minutes until golden and piping hot throughout.

To get ahead, the unbaked pie (or mini pies) can be put in the freezer for up to 1 month, then cooked from frozen – adjust the cooking times as needed, cover with foil during baking if they become too brown and cook until piping hot throughout.

If you have some Christmas gammon to use up, you can replace about 300g of the turkey with cooked gammon or ham instead.