Christmas Leftover Turkey and Leek Pie

This is a fantastically easy recipe to use up all of your leftover turkey on Christmas. Try it with chicken or goose if you have that left over, or it even works well with leftover ham hock. If you’ve got stuffing, bung that in, too. This is a Christmas recipe that you will use again and again.


  • 500g leftover meat, brown and white
  • 6 or 7 leeks
  • 3 or 4 garlic cloves
  • Packet of chestnuts or 100g
  • Packet of ready-made puff pastry
  • Handful of sage leaves
  • 2 or 3 rashers of streaky bacon
  • 500ml chicken or vegetable stock
  • Handful of thyme
  • 2 tbsp. butter
  • 2 tbsp. oil

Method of Preparation

Finely slice the bacon.

Finely chop the green part of the leeks and chop the white parts a little thicker.

Heat the butter in a heavy-bottomed saucepan and leave to melt. Add the oil and tip in the bacon bits. Cook until there’s a bit of crisp in the bacon, but not overly.

Tip in the garlic cloves. Leave the skin on.

Pull the thyme tips off of the stalks and add to the pan.

Tip the leeks into the pan and stir well to ensure they are completely covered in the oil and bacon.

Turn the heat down to low and then put a lid on the pan. Leave for half an hour and you will have the most beautiful sweet leeks. If you weren’t going to use them in this pie, you could add them to mash or just serve them on their own as a vegetable accompaniment.

Break the turkey in with the leeks and add the stock. Bring to a simmer and cook for ten minutes. Whilst this is cooking, get on with the pastry.

Flour your work surfaces and roll out the pastry to around 4 times its size. Lightly crumble the chestnuts and rip the sage leaves over the pastry. Fold back over onto itself and roll out again. You’ve now got sage and chestnut pastry.

Preheat the oven to 220C.

Put the turkey and leek mixture into a sieve and let the moisture come out.

Once the moisture is out, tip the mixture into an oven dish. Roll the pastry over the top. Slash with a knife to allow the steam to come out and then brush with butter.

Cook for about 30 minutes or until the pastry is golden. Serve with the juices that you sieved from the mixture earlier.

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