Such a good way to use up the leftovers. So, so cheap. Get on it MOB and impress the family.
You can really chuck anything in this pie filling - leftover ham, leftover sprouts, leftover stuffing! Get it all in there and enjoy.
Cooking Time (Includes Preparation Time): 1 Hour
2 Sheets Puff Pastry
400g Leftover Turkey Meat
Bunch of Tarragon
100ml Elmlea Double
300g Smoked Bacon
4 Tablespoons Plain Flour
1 Pint Whole Milk
2 Eggs (for the yolks)
Preheat your oven to 180°C.
Finely slice bacon. Add to a large frying pan. Fry until beginning to get crispy. Then add 4 finely sliced leeks to the pan with a tablespoon of olive oil.
Fry leeks on a medium heat until soft. Once soft, add you leftover turkey meat. Stir it in, and then add a large handful of chopped tarragon.
Mix everything together, and add 4 tablespoons of plain flour. Stir it in to the mixture, so it is all absorbed. Now start adding your milk, bit by bit, mixing it in. After pouring in the full pint of milk you should have a delicious thick pie filling.
Elmlea time. Pour in 100ml Elmlea Double to make it extra creamy. Season very generously with lots of pepper and a good pinch of salt. Mix everything together. Your filling should be very thick - if it is too loose, just keep it on the heat until enough moisture has evaporated and the fillings holds it place.
Pie time. Roll out your first sheet of puff pastry. Place it on a sheet of baking paper, on a baking tray. Now spoon in your filling, keeping a 2cm border free around the edge. Smooth the filling out with your spoon. Brush egg yolk around the border, and then place your second puff pastry sheet on top (roll it out to make sure it fits with enough overlap.
Press the 2 sheets of pastry together around the edge. Cut off any loose bits, and then go around the edges with a fork, pressing it down to create the seal.
With a knife, run diagonal lines across the top of the pie to create a lattice effect. Brush it all over with egg yolk. Sprinkle on some sea salt.
Place the pie in the oven for 35 minutes or until the pastry is golden.
Remove from the oven, slice it up and serve with a big dollop of mustard. Enjoy.