Jamie Oliver’s Turkey and Leek Pie is a warm, golden, oven-baked masterpiece. Think: creamy chunks of leftover turkey, tender leeks and a hint of mustard or fresh herbs, all snuggled beneath a flaky puff pastry lid. It’s the kind of pie that makes you sigh with contentment after each bite. Not too fussy, definitely not boring. just a proper homely meal that makes leftovers feel luxurious.
It’s also a brilliant way to use up that post-holiday turkey or roast chicken. And the best part? The puff pastry turns it from ’just leftovers’ into something that feels special. If you’re into meal prepping or feeding a family, this dish delivers on both flavor and practicality.
Jamie Oliver Turkey And Leek Pie With Puff Pastry Recipe
Ingredients Needed
Here’s what you’ll want to gather. Most of these are pantry or fridge staples, especially after a holiday roast:
For The Filling
- Cooked turkey (roughly 400-500g, shredded or chopped)
- 2-3 medium leeks, sliced and washed thoroughly
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- A knob of butter and a splash of olive oil
- 2 tbsp plain flour (for thickening)
- About 300ml chicken or turkey stock
- 150ml double cream or crème fraîche
- 1 tsp Dijon mustard (optional but adds depth)
- Fresh thyme or sage (Jamie often tosses in herbs for extra warmth)
- Salt and pepper, to taste
For The Topping
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten (for brushing and golden finish)
Equipment Needed
No fancy tools here – this is down-to-earth cooking. Here’s what you’ll need:
- Large frying pan or skillet
- Wooden spoon or spatula
- Knife and chopping board
- Measuring jug
- Pie dish or oven-safe baking dish
- Pastry brush (for the egg wash)
- Rolling pin (only if your pastry isn’t pre-rolled)
- Oven (preheated to 200°C/400°F)
How To Make Jamie Oliver’s Turkey And Leek Pie With Puff Pastry
Let’s walk through it step-by-step:
1. Prep The Filling
Start by heating a generous knob of butter with a splash of olive oil in a large pan. Add the chopped onion and sliced leeks, then sauté over medium heat. You’re aiming for soft and sweet, not browned – about 8-10 minutes should do it.
Toss in the garlic and fresh herbs, give it a stir and cook for another minute.
2. Build The Sauce
Sprinkle over the flour and stir well. This is your thickener, so let it cook for a minute or two to get rid of any raw taste.
Slowly pour in the stock, stirring as you go to keep things smooth. Then add the cream or crème fraîche and the mustard if using. Season well. Let it bubble gently for 5-10 minutes until it thickens to a silky sauce.
3. Add The Turkey
Fold in your shredded or chopped turkey. Let it heat through. You want the filling to be rich and creamy but not too runny. it’ll continue to thicken in the oven.
Once it’s ready, pour the mixture into your pie or baking dish. Let it cool for a few minutes before topping. this helps keep the pastry crisp.
4. Top With Puff Pastry
Lay the puff pastry over the filling. Trim off excess pastry, press down the edges with a fork and cut a small steam hole in the middle. Use any leftover pastry to decorate, if you’re feeling extra.
Brush the top with beaten egg for that glossy, golden finish.
5. Bake Until Golden
Pop the pie into your preheated oven for around 25-30 minutes or until the pastry is puffed and golden brown. The filling should be bubbling around the edges.
Let it rest for a few minutes before serving. molten pie filling is no joke!
What I Learnt
This recipe reminded me that good food doesn’t have to be complicated. Honestly, the biggest takeaway? Leftovers don’t need to feel like second-best. With a few clever touches. a little mustard, some fresh herbs, golden pastry. you’ve suddenly got a dish that feels thoughtful and delicious.
I also learned to be patient when sautéing the leeks and onions. Taking the time to sweat them gently makes all the difference. it brings out their natural sweetness and gives the whole pie a deeper flavor.
One other tip I picked up: letting the filling cool a bit before adding the pastry really helps it puff up better. If you skip this, the bottom of the pastry can get soggy or collapse into the filling.
Recipe Tweaks For Jamie Oliver’s Turkey And Leek Pie With Puff Pastry
Jamie’s recipe is solid. No question. But like all good recipes, there’s room to play. Here’s how to make it your own or just tweak it depending on what’s in your fridge.
1. Swap the Turkey
Leftover turkey’s ideal-but not mandatory. Chicken works just as well, especially thigh meat for that rich flavor. Got leftover roast pork or ham? Throw it in. Even mushrooms or lentils if you’re going meatless. The creamy sauce welcomes everyone.
2. Add More Veg
Jamie uses leeks and they’re dreamy. But don’t stop there. Add a handful of frozen peas, diced carrots or even spinach. If you sauté mushrooms with the leeks, you’ll get a deeper, earthier flavor that plays beautifully with the cream sauce.
3. Boost the Sauce
Want it richer? A splash of white wine before the cream goes in will lift everything. A dollop of Dijon mustard gives it a little bite. And a bit of grated Parmesan stirred in before baking? That’s just showing off-in a good way.
4. Puff Pastry Tricks
Don’t just plop the pastry on and hope. Score it with a knife for a pro look. Brush it with egg wash so it goes golden. And always bake it in a hot oven-cold pastry and lukewarm filling is a soggy mess waiting to happen.
5. Spice it Gently
Jamie keeps it mellow. But a tiny pinch of nutmeg, some cracked black pepper or even a shake of smoked paprika can bring depth. Just don’t overpower the leeks-they’re delicate.
Storage Tips For Leftovers
Pies are made for leftovers. Here’s how to store them right.
In the Fridge:
Once cool, cover the pie (or put it in an airtight container). It’ll keep for 3-4 days easily. The pastry softens in the fridge but reheats nicely in the oven.
In the Freezer:
Got too much? Wrap slices tightly in foil or cling film, then stash in a freezer-safe container. It’ll last 2-3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 180°C (350°F) for about 20 minutes.
Reheating Tips:
Microwave? Only if you’re desperate. It makes the pastry go limp. Best bet: oven or air fryer, uncovered. That way, the filling gets hot and the pastry crisps back up.
What To Eat With Jamie Oliver’s Turkey And Leek Pie With Puff Pastry?
This pie is hearty but it loves good company. Here are some perfect sides:
1. Something Green
Steamed green beans, sautéed kale or a fresh pea shoot salad work wonders. They cut through the richness and add a fresh bite.
2. Roasted Roots
Think carrots, parsnips and butternut squash. Roast them with rosemary and a drizzle of honey-sweet, savory and a little crispy around the edges.
3. Simple Mashed Potatoes
You’ve got pastry on top but mash still works underneath. Especially when it soaks up any of that creamy filling.
4. Apple or Cranberry Sauce
Just a spoonful on the side can brighten each bite. Especially if you’re using leftover holiday turkey.
5. A Sharp Salad
Try a salad with a mustardy vinaigrette-rocket (arugula), radicchio or something peppery. It balances the pie’s comfort-food heaviness.
FAQs
Can I Use Chicken Instead Of Turkey For This Recipe?
Yes, you can easily swap turkey for chicken. The flavors will still be delicious!
How Long Do I Need To Cook The Turkey And Leek Pie?
Bake for around 35-40 minutes or until the puff pastry is golden and crispy.
Can I Make The Pie Ahead Of Time?
Definitely! You can assemble the pie and store it in the fridge for up to a day before baking.
