Don’t let your Christmas leftovers go to waste! Use your leftover cooked turkey and stuffing balls and turn them into a warming Winter pie. Serve with seasonal vegetables and new potatoes for a delicious festive tea over the Christmas period.
Ready in: 50 minutes
1 tbsp vegetable oil
3 leeks, halved and finely sliced, roughly 400g
350g leftover cooked turkey shredded and roughly chopped
200ml half fat crème fraîche
1/2 chicken stock cube
150g leftover stuffing, formed into 8 balls
375g pack light puff pastry
1 beaten egg, to glaze
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the vegetable oil in a large pan over a low-medium heat and cook the sliced leeks, stirring regularly until soft for about 10 minutes.
Using half a chicken stock cube add 250ml of hot water to it. Stir through the turkey and crème fraîche then add the chicken stock. Bring to a simmer and season to taste. Simmer until slightly thickened.
Add the mixture to the bottom of a shallow 1.5 litre baking dish. Cut the stuffing balls in half and scatter evenly over the mixture. Lay the puff pastry over the top of the dish and trim around the edges, cut a small hole in the middle to allow steam out.
Brush the pastry with the beaten egg and bake for 20-25 minutes or until the pastry is risen and golden.