Turkey and Fennel Pie

Chef: Jus-Rol
Prep: 30 mins
Cook: 40 mins
Turkey and Fennel Pie
Make this to use up turkey leftovers. The fennel and lemon give a lovely light taste to this pie.

500g Jus-Rol™ All butter puff pastry thawed

2 tbsp olive oil

2 leeks washed, trimmed and cut into 2.5cm lengths

1 bulb fennel halved and sliced

1 lemon juice and rind

500g cooked turkey diced

4 tbsp creme fraiche

125ml white wine

Beaten egg to glaze

A few sprigs of thyme

Heat oil in pan and gently sauté leeks until just soft, add fennel and cook for further 5-8 minutes.

Stir in juice and rind of lemon, then leaves from the thyme and the wine, bring to boil and then simmer for 2-3 mins.

Add the turkey and crème fraiche, stir well and allow to cool.

Preheat oven to 220ºC (200ºC fan assisted)/ 425ºF/Gas 7.

Place cooled filling in a pie dish, roll out pastry large enough to cover the dish with some to spare.

Trim strips from the edge of the pastry approx. 2 cm/1” wide, brush dish rim with beaten egg and place pastry strips on top to form a pastry rim.

Brush rim with beaten egg, carefully place large piece of pastry over dish, press edges together firmly and trim off excess with a sharp knife.

Knock up edges and flute if desired, make a small hole in centre of lid to allow steam to escape.

Brush with beaten egg and sprinkle with flaked almonds, bake for 25 minutes until pastry risen and golden.

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Preparation Time
30 minutes

Cooking Time
40 minutes

Main ingredients
Turkey, Vegetables, Pastry

Recipe Type
Dinner, Family Dinners

Level of Difficulty

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