Turkey, Leek & Bacon Pie

I realise that it’s a bit late for a left-over turkey recipe but here it is anyway.  Just as good with leftover roast chicken!

Turkey, Leek & Bacon Pie

(serves 4)

200g bacon lardons or pancetta

2 large leeks, white parts chopped up (reserve greens for making stock)

1/2 tspn dried thyme

400g turkey or chicken torn into chunks (preferably brown meat)

Olive or vegetable oil

1 heaped tablespoon plain flour

600ml hot turkey or chicken stock

Salt and pepper

Puff pastry

• Over a medium heat, fry the bacon lardons in a tiny bit of oil until their fat is released and the bacon is crispy.  Remove from pan and set aside.
• Add the leek and thyme to the pan and fry in the bacon fat until the leek has softened.  Remove from the pan and set aside with the bacon.
• There should be approximately a tablespoon of fat in the bottom of the frying pan.  Add another tablespoon of oil then the flour.  Stir to form a roux.  Gradually add the hot stock a ladle full at a time (stirring well to remove lumps) until a thick clear gravy forms.
• Add the turkey, leek and bacon to the gravy and simmer for 10 mins.  Season carefully.
• Spoon the stew into an appropriately sized casserole dish and top with puff pastry.  Bake for 25 mins in a 200 oC oven until the pastry is golden and crisp.  Sometimes I prefer to cut the puff into squares and bake it separately on an oven tray to make it extra crispy.

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