Creamy Turkey Leek and Bacon Pie

• μερίδες: Serves 4
• συνολικός χρόνος: 38 minutes

Υλικά

130g cubed pancetta or bacon

1 tbsp olive oil

2 large leeks, thinly sliced

4 cloves garlic, crushed

2 tbsp plain flour

300ml double cream

2 tsp English mustard

The zest of 1/3 a lemon

500g left over turkey shredded

320g pack ready rolled puff pastry

Salt and pepper

Οδηγίες

Preheat the oven to 200c fan. Heat a large non-stick frying pan over a high heat. Add the pancetta. Leave for a minute and then cook, stirring occasionally, for 6-8 minutes until crispy. Remove with a slotted spoon and set to one side.

Add the oil to the pan and chuck in the leaks. Season well with salt and pepper and cook, stirring occasionally, for 5-6 minutes or until wilted right down. Add the garlic and cook, stirring occasionally for 30 seconds.

You might need to transfer everything to a bigger saucepan at this stage. Heat it up over a medium heat and add the leeks and bacon. Mix well. Add the flour and mix. Pour in 150ml of water and stir together. Cook this for 1-2 minutes for the water to thicken. Add the turkey, cream, mustard and lemon zest. Mix well. It should be getting thicker but still nice and moist. Check the seasoning, adding salt and pepper to taste.

Transfer the mixture to a pie dish, little baking tin or oven proof pan. Top with the pasty. Keep it very rustic and don’t waste any. Brush over the egg wash and season with salt. Bake for 20-25 minutes until golden and serve immediately.