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Jamie Oliver Leftover Turkey Pie

Jamie Oliver Leftover Turkey Pie
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Jamie Oliver leftover turkey pie is a British-style savoury pie made by combining cooked turkey with vegetables and a creamy sauce, then baking it under puff or shortcrust pastry. It’s designed to be warming, economical, and full of flavour while keeping preparation straightforward.

Ingredients

Scale

    • 400–500g cooked leftover turkey, shredded or chopped

    • 1 tablespoon olive oil or butter

    • 1 onion, finely chopped

    • 2 carrots, diced

    • 1 leek or celery stick, sliced

    • 2 cloves garlic, minced

    • 2 tablespoons plain flour

    • 300ml chicken or turkey stock

    • 100ml single cream or milk

    • 1 teaspoon Dijon mustard

    • A few fresh thyme leaves or parsley, chopped

    • Sea salt

    • Freshly ground black pepper

    • 1 sheet ready-rolled puff pastry

    • 1 egg, beaten (for glazing)

Instructions

Step 1: Build the Flavour Base

Heat the olive oil or butter in a wide pan over medium heat. Add the onion, carrot, and leek or celery, cooking gently for 8–10 minutes until softened. This slow cooking builds sweetness and forms the base of the pie filling.

Step 2: Add Garlic and Thicken the Sauce

Stir in the garlic and cook briefly until fragrant. Sprinkle in the flour and stir well, allowing it to cook for a minute so the sauce thickens smoothly without tasting raw.

Step 3: Create the Creamy Filling

Gradually pour in the stock, stirring constantly to avoid lumps. Add the cream or milk, Dijon mustard, herbs, salt, and black pepper. Simmer gently until the sauce thickens and coats the spoon.

Step 4: Fold in the Turkey

Add the cooked turkey to the sauce and stir carefully to coat without breaking it up too much. Taste and adjust seasoning if needed, then remove from heat.

Step 5: Assemble the Pie

Preheat the oven to 190°C (375°F). Spoon the turkey filling into a pie dish and allow it to cool slightly. Lay the puff pastry over the top, trim the edges, and crimp gently.

Step 6: Glaze and Vent

Brush the pastry with beaten egg and cut a small slit in the centre to allow steam to escape during baking.

Step 7: Bake Until Golden

Bake for 30–35 minutes until the pastry is puffed, crisp, and deep golden, and the filling is bubbling underneath.

Step 8: Rest Before Serving

Let the pie stand for 5 minutes before serving to help the filling settle and slice neatly.

Find it online: https://jamieolivereats.uk/leftover-turkey-pie/