Comfort MobBenjamin Lebus

Leftover Turkey Pillow Pie

Comfort MobBenjamin Lebus
Leftover Turkey Pillow Pie

Such a good way to use up the leftovers and 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 of Puff Pastry

  • 400g of Leftover Turkey Meat

  • 4 Leeks

  • 1 Bunch of Tarragon

  • 100ml of Elmlea Double

  • 300g of Smoked Bacon

  • 4 Tablespoons of Plain Flour

  • 1 Pint of Whole Milk

  • 2 Eggs (yolks only)


  1. Preheat your oven to 180°C.

  2. Finely slice the bacon and add to a large frying pan. Fry until beginning to get crispy.

  3. Add 4 finely sliced leeks to the pan with a tablespoon of olive oil. Fry leeks on a medium heat until soft.

  4. Once soft, add you leftover turkey meat and stir it in. Add a large handful of chopped tarragon. Mix again.

  5. Add 4 tablespoons of plain flour. Stir it into the mixture until it has all absorbed.

  6. Start adding your milk, bit by bit, mixing as you go. After pouring in the full pint of milk, you should have a delicious thick pie filling.

  7. Elmlea time. Pour in 100ml of Elmlea Double to make it extra creamy. Season very generously with lots of pepper and a good pinch of salt. Mix everything together.

  8. Your filling should be very thick. If it is too loose, keep it on the heat until enough moisture has evaporated and the filling has thickened up.

  9. Pie time. Lay out a sheet of baking paper on a baking tray. Roll out your first sheet of puff pastry and place it on the baking paper.

  10. Spoon in your filling, keeping a 2cm border free around the edge. Smooth the filling out with a spoon. Brush egg yolk around the border and place the second pastry sheet on top (roll it out to make sure it fits with enough overlap).

  11. Press the 2 sheets of pastry together around the edge. Cut off any loose bits. Go around the edges with a fork, pressing it down to create a seal.

  12. 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.

  13. Place the pie in the oven for 35 minutes or until the pastry is golden.

  14. Remove from the oven, slice it up and serve with a big dollop of mustard. Enjoy.