The Best, Leftover Turkey and Leek Pie Recipe

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A Delicious Boxing Day Lunch: Turkey Pie Recipe!

After the indulgence of Christmas dinner, the question of what to do with the Christmas leftovers? Turkey often arises. Look no further than a delightful turkey pie for a scrumptious Boxing Day lunch with a 5 star rating.

Bursting with flavour and oozing with comfort, this savoury concoction is the perfect way to use up those succulent turkey leftovers to feed your entire family with a big meal. With a flaky golden crust, the pie encases tender morsels of turkey, complemented by a medley of seasonal vegetables and aromatic herbs.

Each mouthful brings together the memories of Christmas and the joy of the holiday season. Warm and hearty, a turkey pie is the ultimate comfort and the best way to feed your family with food that fills the air with a mouthwatering aroma and satisfies the palate with every bite.

So, as the festive season continues with Boxing Day, gather your loved ones around the table, and let this delicious turkey pie become the centre piece of a memorable and comforting meal. It really is a great recipe.

• Nutritious: Leftover turkey pie recipe is packed with lean protein, essential for your baby's growing muscles and overall development.

• Texture: The soft and flakey crust, combined with tender turkey chunks and vegetables, provides the perfect texture for your baby to explore and practice their chewing skills. Perfect for the first time.

• Taste Adventure: Introducing your little one to the delicious flavours of roast turkey, and aromatic vegetables will expand their palate and help develop a love for diverse tastes.

• Convenience: Using leftover turkey from Christmas Day makes this pie an easy and quick meal option, providing a balanced and wholesome meal for your baby with minimal effort.

• Encourages Independence: The pie's handheld nature allows your baby to practice self-feeding and develop their fine motor skills, fostering independence and self-confidence.

• Versatility: Feel free to add pureed vegetables to the pie filling to increase nutrient intake and expose your baby to different tastes and textures.

• Leftover turkey pie can be easily adapted to suit your baby's dietary needs by using gluten-free or dairy-free crust, or simply modifying the filling ingredients. The dark meat and light turkey meat can be used within the recipe.

• Perfect for Family Meals: Serving leftover turkey pie allows your baby to be part of the family meal, promoting social interaction, and creating a positive mealtime atmosphere.

• Reduces Food Waste: Utilising leftovers in the form of turkey pie helps minimise food waste, supporting sustainable eating habits for the whole family.

• Tasty Leftovers for the Whole Household: Enjoying leftover turkey pie alongside your baby ensures a delicious and fulfilling meal for everyone to savour the joy of festive comfort food.

  Can My Baby Eat Shortcrust Pastry?

  Have you ever wondered if shortcrust pastry is safe for your little one to devour? Look no further! As your trusted guide in the world of baby food, we are here to shed some light on this savoury topic.

  Shortcrust pastry, typically made from flour, butter, and water, is a classic ingredient in many delicious recipes. Although it's a staple in numerous culinary creations, including pies, tarts, and quiches, it's important to consider if it's suitable for your baby's delicate palate.

  When it comes to introducing solid foods to your little one, it's crucial to prioritise their nutritional needs. While shortcrust pastry can offer a delightful texture, it falls short in terms of providing essential nutrients for growing babies.
  In the early stages of eating, babies need a variety of foods that are rich in vitamins, minerals, and healthy fats to support their rapid development. Shortcrust pastry, while scrumptious and tempting, may lack the necessary nutrients to nourish your baby adequately.

  Remember, every baby is unique, and their dietary needs may vary. For best results It's always advisable to consult your Health Visitor or a qualified healthcare professional before making any changes to your baby's diet.
  While you may savour the delicate, buttery layers of shortcrust pastry, it's essential to prioritise your baby's well-being when it comes to their nutritional journey. Choose wisely, and watch your little one explore a world of flavours and textures, one wholesome bite at a time.

Ingredient information

Turkey - Cooked turkey provides a great source of protein and essential nutrients for your little one. By incorporating it into a pie, you can create a tasty and nutritious meal that is easy for your baby to handle.

Leek - Leeks are an excellent addition to a baby-led weaning diet, Firstly, leeks are packed with essential nutrients, including vitamins A, C, and K, as well as minerals like calcium, iron, and manganese. These nutrients help support healthy growth and development, boost the immune system, and promote strong bones and teeth.

Onion - Not only do onions provide a burst of flavour to meals, but they also offer several health benefits. Onions are a rich source of dietary fibre, which aids in promoting healthy digestion and preventing constipation. Additionally, they are packed with essential vitamins and minerals, such as vitamin C and B6, folate, and potassium.

Carrots - Carrots are a fantastic choice for baby-led weaning due to their numerous benefits. Firstly, they are highly nutritious and packed with essential vitamins and minerals such as vitamin A, C, and K, which support healthy growth and development.

Bay leaves - A bay leaf is a small aromatic leaf that is commonly used in cooking to enhance the flavour of various dishes. It is derived from the bay laurel tree, which is native to the Mediterranean region.

The bay leaf is known for its distinctive fragrance and earthy, slightly bitter taste. While the leaf itself is not typically consumed, it is added to soups, stews, sauces, and stocks during cooking to infuse the dish with a subtle and complex flavour.

Bay leaves are often used in combination with other herbs and spices to create a well-rounded and balanced taste. Besides its culinary uses, the bay leaf has also been attributed with medicinal properties, such as aiding digestion and reducing inflammation.

Garlic - Garlic, a renowned culinary ingredient, offers several benefits when introduced to babies during the baby-led weaning process. Firstly, garlic is packed with essential nutrients like vitamins B6 and C, which help boost the baby's immune system and overall health.

Dried sage - Using dried sage in cooking for baby led weaning adds a delightful herbaceous flavour to your little one's meals. Sage is known to have various health benefits and is a great source of vitamins and minerals, such as vitamin K, iron, and calcium.

Its mild earthy taste pairs well with a range of baby-friendly ingredients like sweet potatoes, butternut squash, and chicken/turkey.

Chicken stock cube - Using zero salt stock cubes for baby-led weaning is a fantastic option for introducing varied flavours to your little one's palate.

These specially formulated cubes provide a safe and healthy alternative, as they are free from any added salt. By using these cubes, you can enhance the taste of your baby's meals without compromising their little bodies' nutritional needs.

Whether you are preparing a vegetable puree or a hearty stew, zero salt stock cubes will add depth and richness to your baby's meals, helping them explore new tastes and textures as they embark on their weaning journey. With these cubes, you can ensure that your baby's meals are both delicious and nutritious.

Crème fraiche - Using crème fraiche in baby-led weaning cooking can add a delightful creaminess and rich flavour to your little one's meals. This versatile ingredient, with its smooth and tangy taste, can enhance a wide range of recipes.

Whether it's mixed into mashed vegetables, spread on toast, or incorporated into sauces, creme fraiche provides a velvety texture that babies will love. Not only does it introduce them to new flavours, but it also promotes healthy eating habits by encouraging them to explore different tastes and textures.

With its high-fat content, creme fraiche can also provide essential nutrients for growth and development. Just a dollop of this creamy delight can transform a simple puree into a gourmet treat that will excite and nourish your little one's palate.

Shortcrust pastry - Shortcrust pastry is not only a delicacy for adults but also a versatile option for baby-led weaning meals. Its crumbly texture is perfect for introducing new textures to babies, allowing them to explore different sensations in their mouths.

Shortcrust pastry can be filled with various nutritious ingredients such as vegetables, lean meats, or even fruits, providing a well-rounded meal for your little ones.

Additionally, it offers an excellent source of carbohydrates, essential for your baby's energy needs. Incorporating shortcrust pastry into baby-led weaning meals encourages hand-eye coordination, as it can be easily held and explored by little hands.

So, why not introduce a touch of creativity and nutritional value to your baby's meals with the wonders of shortcrust pastry?

Corn flour - Corn flour is a versatile and reliable thickener for sauces that has been cherished in culinary traditions for centuries.

Derived from the milling process of maize kernels, corn flour possesses exceptional thickening properties that create a lusciously smooth and velvety texture in sauces.

It is particularly prized for its ability to thicken without imparting any distinct flavour or altering the colour of the sauce, making it an excellent choice for delicate recipes.

Egg - Egg wash and milk wash are both commonly used techniques to enhance the appearance and texture of pies. An egg wash consists of beaten eggs.

This mixture is then brushed onto the surface of the pie crust before baking, creating a glossy and golden finish.

Serving suggestion

This is great served with mashed potato, baked skin on fries or sweet potato fries. You could also serve with broccoli, green beans or peas or roasted carrots.

Storage instructions

The leftover turkey pie can be stored in the fridge for up to 3 days, stored in an airtight container.

If you wanted to freeze the turkey pie, you will need to make sure that the pie has cooled down before transferring to either a freezer bag (carefully) or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.

To defrost the pie, leave in the fridge overnight and make sure that it is fully defrosted, before re heating. You can serve at room temperature.

To reheat, place the defrosted pie in an ovenproof dish and reheat on 180C/350F (a medium heat)for 20 minutes. Check that the pie is heated all the way through, and cool before serving.

Once the curry has been defrosted you will not be able to reheat or re freeze.

Equipment used to help with this recipe

Pie dish - A classic enamel pie dish is great for making individual pies and crumbles.I like these enamel dishes as there is even heat distribution, which means it's easy to achieve perfect crispy pie crusts. It even has a flat edge for a classic crusty rim. Also, it is suitable for oven or stovetop use, and is 100% freezer safe and dishwasher safe

Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use. 

Recipe | Leftover Turkey and Leek Pie

Ingredients

Makes 4 large portions and 8 small portions

• 2 packets, 320g ready rolled shortcrust pastry

• 2 tablespoons unsalted butter, plus extra for greasing

• 300g cooked turkey

• 1 leek, washed and diced

• 1 onion, peeled and diced

• 3 carrots, peeled and grated

• 2 bay leaves

• 2 gloves garlic, grated or crushed

• 2 tablespoons sage

• 1 zero salt chicken stock cube

• 250ml water

• 125ml creme fraiche

• 1 tablespoon cornflour + 1 tablespoon water

• 1 egg, beaten

• Little bit Black pepper

Instructions

• Start by preheating the oven temperature to 180C/350F. Grease your pie dish with unsalted butter. (I use kitchen roll)

• Take 1 sheet of your ready rolled shortcrust pastry or store-bought pie crust and place in the pie dish, press down and cut the overhanging sides off the buttery crust, you may need to patch up the sides with the off cuts.

• Using a fork prick the bottom crust a few times. Next using the parchment paper the pastry came in place in the pie plate and weight down with rice or red lentils.

• Pop in the oven and blind bake for 15 minutes, after 15 minutes remove the parchment paper and lentils or rice and place back in the oven for a further 5 minutes. Set aside to cool fully (you could do this the day before)

• Grab your saucepan and add the butter to the pan and melt, add in the leek, carrot and onion, cover and cook on a medium to low heat for 15 minutes, stirring occasionally.

• Add in the garlic, stock cube, bay leaves, sage, black pepper, water and creme fraiche to make a creamy sauce and cook for a further 15 minutes, covered.

• After 15 minutes, mix the cornflour with the water in a small bowl and pour into the pie filling, This will thicken the sauce.

• The pie filling will now need to cool, so if you wanted to do this the day before you could.

• Pre heat your oven to 180C or 350F.

• Pour the cooled filling onto the cooled pie crust, egg wash the crust using a pastry brush or kitchen roll, and top with the second piece of ready rolled shortcrust pastry. Cut around the edges and patch up the sides if needed.

• Using a fork press down the pie crust edges until all the crusts are pressed together.

• Using a knife pierce the centre of the pie to allow the pie to breathe when cooking.

• Egg wash the top of the crust with the remaining beaten egg, place on a baking sheet and pop in the oven to cook 25-30 minutes until golden brown.

Hope you and your family enjoy!

Recipe notes

Easy swaps if you wanted to make the recipe gluten free you could use a gluten free ready rolled shortcrust pastry. The zero salt stock cube I used is gluten free.

If you wanted to make the recipe dairy free, swap out the unsalted butter for olive oil and check the packet to make sure the pastry is dairy free.

Instead of the creme fraiche you could use double cream instead (heavy cream).

Instead of the leftover roast turkey, you could use leftover chicken/chicken breast.

You can also add in extra veggies if you wish, a great way to get the veggies in.

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