Turkey and Sweet Leek Pie
Turkey and Sweet Leek Muffin Tin Pies
One thing you can guarantee at Christmas is plenty of leftovers. In the words of our very own Granny Spear: “waste not want not”! And there’s nothing better than a comforting pie in the winter months. So here’s one of our favourites for using up the leftover turkey. Enjoy!
Ingredients (makes four small pies)
For the pastry
Enough water to bind
For the filling
100g cooked turkey
½ leek (sliced)
300ml warm milk roughly
tsp English mustard
1 clove garlic finely chopped
Salt and pepper
Work the butter into the flour with fingertips until it resembles breadcrumbs, add the salt and mix. Add the water a little at a time until it forms a dough. Wrap in cling film and leave to rest in the fridge whilst making the filling.
Melt the butter in a frying pan, add the leeks and garlic, cooking until soft and then add the flour and cook out for 2-3 minutes. Warm the milk in a separate pan and then add gradually to the leeks. The sauce needs to be fairly thick so don’t add all the milk if not required. Add the turkey and finish with the mustard and seasoning to taste.
Take the pastry from the fridge and roll out to the thickness of a pound coin. Cut out four circles with a large pie/pastry cutter and place into buttered muffin tins (or individual pie tins if you have them). Cut out four lids with a small cutter.
Fill the pie cases with the turkey mixture, egg wash one side of the lids and place on top of the pies. Egg wash the tops of the pies and pierce to allow air to escape.
Cook at 200 degrees centigrade for 20/25 minutes
Even if you’re still full from the feast of the day before, savour and enjoy. They’re only dinky little pies after all!