Tender turkey in a creamy leek stock, wrapped in a flaky pastry filling.

Serves: 4 | Prep time: 15 mins | Cooking time: 40 mins

Spanish | Main

Ingredients

• 450g Leftover turkey  
• 300g Leeks  
• 1 Quixo Chicken Stock Cube
• 250ml Boiling water
• 1 tbsp Olive oil
• 1 tsp Bramwells English Mustard
• 30g Greenvale Salted Butter
• 30g The Pantry Plain Flour
• 3 tsp Stonemill Dried Parsley
• 1 tsp Stonemill White Pepper
• 100ml Double cream
• 1 x 375g Sheet Greenvale Ready Rolled Puff Pastry
• 1 500g Pack Sprouts
• 1 x 4-pack Bannister Frozen Jacket Potatoes
• Sea salt
• A little milk

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Put the jacket potatoes on a baking sheet and put in the oven for 40 minutes.
3. Crumble the stock cube in a jug of boiling water and set aside.  
4. Cut the leeks into slices and wash well, then fry on a medium heat, with a little olive oil, until starting to turn translucent.  
5. Add the butter into the pan with the leeks, then add the flour and cook for a minute, stirring to create a roux.
6. Add the stock a little at a time whilst stirring to create a thick gravy. Then add the double cream, mustard, parsley and leftover turkey.
7. Season with a little pepper (and salt if needed).  
8. Pour the pie mixture into an ovenproof dish.
9. Unroll the pastry and put on top of the filling, trim the pastry to fit.
10. With a pastry brush, brush the top of the pastry with a little milk, make a few holes in the top of the pastry to allow the steam to escape and bake in the oven for 25 minutes – till the pastry is golden.
11. While the pie is cooking, trim the sprouts and cook in some salted boiling water for 5 minutes – drain and serve with the pie and jacket potato.