
Give your holiday leftovers a delicious second life with this comforting turkey and leek pie. Featuring a velvety mustard-cream sauce and a unique flaky crust made with frozen grated butter, it's the ultimate winter comfort food.
Prepare the pastry: In a large mixing bowl, combine the flour and mustard powder. Coarsely grate the frozen butter directly into the flour, stirring occasionally to ensure the butter pieces are well-coated. Pour in 90-100ml of ice-cold water and mix quickly with a cutlery knife until a soft dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Cook the base: Place a deep frying pan over low heat and sauté the chopped bacon for 5-10 minutes until the fat has rendered and the bacon is golden. Add the butter, sliced leeks, and thyme leaves. Cover the pan and sweat the leeks for 15-20 minutes until they are completely soft and translucent.
Thicken the sauce: Stir the flour into the leek and bacon mixture, cooking for 2-3 minutes to toast the flour. Gradually pour in the stock while stirring constantly. Simmer the mixture until it thickens into a smooth sauce. Transfer the mixture to a large bowl and allow it to cool completely.
Assemble the filling: Preheat your oven to 200°C (180°C fan/gas 6). Once the leek mixture is cool, fold in the double cream, wholegrain mustard, and the shredded or chunked turkey meat. Pour the entire filling into a 23cm pie dish.
Bake the pie: On a well-floured surface, roll the chilled pastry into a 35cm circle. Brush the rim of the pie dish with beaten egg, then carefully lift the pastry over the filling. Press the edges firmly against the rim to seal, then trim and crimp for a decorative finish. Cut three small air holes in the top and bake for 45 minutes until the pastry is deep golden and the filling is piping hot.
For the flakiest pastry, ensure your butter is completely frozen before grating and handle the dough as little as possible. If you don't have leftover turkey, this recipe works equally well with roast chicken or even thick-cut ham.





