Leftover turkey pie

Chef: Birds Eye
Prep: 15 mins
Cook: 30 mins
Leftover turkey pie
This dish looks impressive but is actually very simple to put together with the help of frozen veg and ready-roll pastry - perfect for tired mums during the Christmas season.

400ml milk

2 cloves of garlic, minced

½ onion, diced

1 bay leaf

1 leek, chopped

200g Birds Eye Field Fresh Country Mix

3 tbsp flour

3 tsp Dijon mustard

1 pack of puff pastry

1 egg

50g Parmesan

(Optional: Button mushrooms)

In a saucepan, heat the milk, garlic, onion and bay leaf. Bring to the boil and simmer for 10 minutes.

Meanwhile, soften the chopped leek (and mushrooms if using) in a frying pan over a medium heat for 8-10 minutes. Add the leftover turkey and frozen veg for the last 5 minutes.

Add the flour to the turkey and leek mix and cook for a further 2 minutes. After removing the bay leaf, stir the milk into the mix. Add the mustard and stir constantly until you have a thickened sauce.

Place the mixture in a rectangular baking dish and top with a sheet of puff pastry. Brush the pastry with a beaten egg and sprinkle the Parmesan on top.

Bake for 25-35 minutes and serve with salad.

Serves
4-5

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Turkey, Vegetables

Recipe Type
Dinner, Family Dinners, Pies

Level of Difficulty
Easy

You can also make individual pies if you have large ramekin dishes.

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