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Heather Brown - Food writer, photographer, website help and recipes

'Left-over' Turkey, Pigs in Blankets and Leek Pie

This left-over turkey, pigs in blankets and leek pie recipe is a wonderfully quick and easy way to use up some of the inevitable leftover turkey. This recipe uses ready made and rolled puff pastry and I have used ham stock for this recipe but you can use chicken or vegetable stock too. The main issue with this delicious pie is will there be any pigs in blankets left-over after Christmas Day?!

Heather Brown - Left-over Turkey, Pigs in Blankets and Leek Pie

Serves 4.

1 tbsp butter 1 large leek 350g turkey 12 pigs in blankets 3 level tbsp plain flour black pepper 500ml stock packet of pastry

egg for egg washing

Preheat the oven to gas 5/180 fan.

In a large frying pan, melt the butter with a little oil (to stop the butter from burning. Chop up the leeks into smallish pieces and add them to the melted butter. Cook on a medium heat until the leeks begin to soften.

Add in the turkey. If you are using leftover turkey, then break/shred this into the pan. Cut the pigs in blankets into pieces and add them to the mixture too. Make sure the meats are heated through thoroughly.

Sprinkle over the pan the flour and season with black pepper. Then give the mixture a really good stir so that the flour coats the mixture really well.

Pour in the stock and gently stir until it has all mixed together throughly. Bring this all back to a boil, gently keep stirring and the mixture should thicken. You can also add some cream at this point if you wish.

Once the mixture has thickened, take the pan off the heat. Pour the mixture into an oven proof pie dish.

Take the pastry out of the packet and lay it over the top of the pie dish. Brush over the pastry some of the beaten egg. Make some small holes in the pastry to give the steam somewhere to go and pop the pie into the oven.

Bake for 20-25 minutes until the pastry is golden brown.


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