Imagine the creamiest filling of tender turkey and sweet leeks, all wrapped up in a golden, flaky puff pastry lid. That’s Jamie Oliver’s Turkey and Leek Pie. It’s hearty, homey and everything you want from comfort food. This pie is usually whipped up with leftover turkey, making it a go-to after Christmas or Sunday roast. But honestly? It’s good enough to cook turkey just for the pie.
The genius of Jamie’s version lies in its balance. It’s rich without being heavy, classic without being boring. It also leans on simple ingredients and no-fuss methods. No fancy twists, no strange substitutions. Just solid flavor and a feel-good finish.
Jamie Oliver Turkey And Leek Pie Recipe
Ingredients Needed
Let’s break it down. You’ll probably have most of these in your kitchen already. Jamie likes to keep it real and relatable:
- Cooked turkey – shredded or chopped. Light and dark meat both work great.
- Leeks – the star of the show, besides the turkey. Clean them well.
- Garlic – minced, just a clove or two.
- Thyme – fresh is best but dried works fine too.
- Butter – for sautéing and depth.
- Plain flour – to make a quick roux.
- Chicken or turkey stock – adds richness.
- Milk or double cream. for that luscious texture.
- Dijon mustard – adds a little tangy kick.
- Puff pastry – store-bought is fine (and easier).
- Egg – for brushing the top, to get that perfect golden crust.
- Salt and pepper – always.
Optional extras:
- A handful of frozen peas
- Leftover cooked veggies (think carrots or green beans)
- A sprinkle of grated cheese in the filling if you’re feeling indulgent
Equipment Needed
This pie doesn’t demand a ton of gear but here’s what you’ll need:
- Chopping board and knife. for the leeks, garlic and turkey.
- Large frying pan or sauté pan. to cook the filling.
- Wooden spoon – or any stirring utensil you like.
- Pie dish or ovenproof skillet. medium to large size.
- Rolling pin – if your pastry isn’t pre-rolled.
- Pastry brush – for that essential egg wash.
- Oven – of course!
How To Make Jamie Oliver’s Turkey And Leek Pie
Right. Time to cook.
1. Prep the veggies.
Slice the leeks thinly. Rinse them well-grit hides in the layers. Mince the garlic.
2. Cook the leeks and garlic.
Melt a good knob of butter in your pan. Toss in the leeks and garlic with some thyme. Sauté until soft and sweet-smelling. Don’t rush this-slow cooking brings out their mellow, sweet flavor.
3. Make the roux.
Sprinkle in a spoon or two of flour. Stir it in and let it cook for a minute to lose that raw flour taste. This is the start of your sauce.
4. Add liquids.
Gradually pour in your stock, stirring constantly. Then add milk or cream-whatever you’re using. Keep stirring. The sauce will thicken and turn glossy.
5. Add mustard and season.
A spoonful of Dijon mustard gives it depth. Season generously with salt and pepper. Taste as you go.
6. Stir in the turkey.
Add the shredded turkey. Let it warm through. If you’re adding peas or extra veg, this is the time.
7. Cool the filling.
Let the mixture cool slightly. Hot filling under cold pastry = soggy crust.
8. Assemble the pie.
Roll out your puff pastry (if needed) and lay it over your pie dish filled with the cooled mixture. Crimp the edges, trim off excess and make a small slit in the middle for steam to escape.
9. Brush with egg.
Egg wash the top for a glossy, golden finish.
10. Bake!
Into a hot oven (about 200°C/400°F) for 25-30 minutes or until the pastry is puffed and deeply golden.
Let it sit for five minutes before diving in. Trust me.
What I Learnt
This pie taught me a few great kitchen lessons.
First: leeks are underrated. When cooked gently, they become soft, sweet and almost buttery. They’re not just filler. they bring their own magic.
Second: leftovers don’t have to be boring. This pie turns something as basic as day-old turkey into a proper meal. One that feels thoughtful and intentional.
And finally: don’t skip the mustard. Even if you’re skeptical, that little bit of Dijon brings the whole filling to life. It’s the bridge between rich and fresh, creamy and punchy.
Also? Puff pastry is a gift to home cooks. It makes anything look impressive.
Recipe Tweaks For Jamie Oliver’s Turkey And Leek Pie
Jamie’s original version is classic, creamy and comforting. But there’s always room for a personal twist. Here are some delicious ways to shake things up:
1. Add A Bit Of Smokiness
- Swap some of the turkey for smoked bacon lardons or pancetta. Just fry them up with the leeks at the start. It adds a rich, savoury note that cuts through the creaminess.
- You can also try smoked paprika. just half a teaspoon with your seasoning will add a subtle warmth and depth.
2. Turn Up The Veg
- Jamie’s version is pretty leek-heavy which is lovely but if you’re craving more green, stir in chopped spinach or kale right before assembling the pie.
- Mushrooms are a great add-in too. Sautéed first, they bring that lovely umami flavour and a bit of earthiness.
3. Level-Up The Sauce
- Want something creamier? Add a dollop of cream cheese or a splash of white wine when making the sauce.
- A touch of Dijon mustard gives it a subtle tang that plays well with the richness.
- For something heartier, stir in a spoonful of wholegrain mustard-delicious and rustic.
4. Crust Creativity
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Jamie often goes with puff pastry. No complaints-it’s golden and flaky. But you can swap it out:
- Try filo pastry for a crispier, lighter finish.
- Or go full comfort-food with a mashed potato topping, turning it into a kind of turkey shepherd’s pie hybrid.
5. Cheese, Please
- Mix some grated Parmesan or mature cheddar into the filling or sprinkle it on top before baking.
- A blue cheese crumble (Stilton, if you’re feeling British) adds serious punch.
Storage Tips For Leftovers
Pies like this are even better the next day. But storing them right makes all the difference.
Cool It Down Properly
- Let the pie cool to room temperature before covering it. If it’s still warm when you wrap it, condensation builds up. and soggy pastry is no one’s friend.
Fridge Game
- Wrap leftovers in foil or transfer to an airtight container.
- Store in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) until hot all the way through. Avoid the microwave if you want the pastry to stay crisp.
Freezing Tips
- Jamie’s turkey and leek pie actually freezes well.
- Wrap slices individually (clingfilm + foil = freezer armor) and freeze for up to 3 months.
- Reheat straight from frozen at a lower temp-around 160°C (320°F)-for 40-45 minutes.
What To Eat With Jamie Oliver’s Turkey And Leek Pie?
This pie is rich and hearty, so a balance of sides helps lighten the meal and keep things interesting.
1. Something Fresh
- Simple green salad: Think peppery rocket, thinly sliced radishes and a mustardy vinaigrette.
- A little crunch helps cut through the creamy filling.
2. Seasonal Veggies
- Roasted carrots and parsnips work beautifully. especially if glazed with honey and mustard.
- Try buttered peas with mint or steamed green beans with lemon zest. They’re fresh and fast.
3. Something Tangy
- Cranberry sauce or a dollop of redcurrant jelly can bring a little sweet-sharp contrast.
- Even a spoon of tangy chutney on the side works if you’re using leftover holiday turkey.
4. Potatoes (If You Must)
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The pie is already filling but if you’re feeding a crowd or just hungry:
- Go for roasted new potatoes with rosemary.
- Or buttery mashed swede for something a bit different and lighter than mash.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Turkey And Leek Pie?
You’ll need turkey breast, leeks, butter, flour, chicken stock, cream, and a pre-made pie crust.
Can I Use Chicken Instead Of Turkey In Jamie Oliver’s Pie Recipe?
Yes, chicken can be a great substitute if you prefer it over turkey.
How Long Should I Bake The Turkey And Leek Pie?
Bake for about 25-30 minutes at 200°C (400°F) or until the crust is golden and crispy.
