Ingredients:

  • 3 cups shredded or cubed Leftover Cooked Turkey
  • 3 Tbsp unsalted Butter
  • 2 large Leeks, white and light green parts only, thinly sliced
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (optional)
  • 2 cups Chicken or Turkey Stock (warmed)
  • 1/2 cup Heavy Cream
  • 1 cup Frozen Peas (do not thaw)
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Dijon Mustard
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste
  • 1 sheet Ready-rolled Puff Pastry (approx. 10 oz)
  • 1 large Egg, lightly beaten (for egg wash)
  • 1/2 tsp Fresh Rosemary, finely chopped

Instructions:

  1. Melt butter in a medium saucepan or deep skillet over medium heat. Add sliced leeks and cook slowly (sweat them down) until very soft and translucent, about 8-10 minutes.
  2. Sprinkle the flour over the softened leeks and stir constantly for 1 minute to cook out the raw flour taste, forming a roux.
  3. Slowly whisk in the warm stock until the mixture is smooth. If using wine, pour it in now and let it bubble and reduce for 1 minute.
  4. Bring the sauce to a gentle simmer, stirring occasionally until thickened enough to coat the back of a spoon. Stir in the heavy cream, Dijon mustard, and thyme.
  5. Remove the sauce from the heat. Gently fold in the shredded turkey, frozen peas, and parsley. Season generously with salt and pepper. Pour the entire mixture into a 1.5-quart oven-safe baking dish.
  6. Cut the puff pastry sheet slightly larger than the opening of your dish. Brush the rim of the dish with water, place the pastry over the filling, and securely crimp the edges to seal.
  7. Cut 3-4 small slits in the centre of the pastry to allow steam to escape. Brush the entire surface with the egg wash and lightly sprinkle with chopped rosemary.
  8. Bake in a preheated oven at 400°F (200°C / Gas Mark 6) for 30-35 minutes, or until the pastry is deeply golden brown and puffed, and the filling is bubbling hot.
  9. Allow the pie to rest for 10 minutes before slicing and serving.