Puff Pastry Pies With Leftover Turkey and Lamb

INGREDIENTS

Lamb Pie (makes 2 pies)

• 2 handfuls of left over lamb (we used leg of lamb)
• 1 large handful of red pepper
• 1 large handful of sliced leeks
• 1 large handful of mushrooms
• 150ml of stock (we used gluten free red wine stock)
• Splash of worcestershire sauce 
• Sea salt & black pepper
• 2 tbsp of double cream
• Puff pastry (we used ready made). You could also use filo pastry 
• 1 egg

Turkey Pie (makes 2 pies)

• 2 handfuls of left over turkey 
• 1 large handful of sliced leeks
• 1 large handful of chopped broccoli 
• 1 large handful of chopped spinach 
• 1 large handful of mushrooms
• 1 dessert spoon of wholegrain mustard 
• 150ml of stock (we used gluten free chicken stock)
• Sea salt & black pepper
• 2 tbsp of double cream
• Puff pastry (we used ready made). You could also use filo pastry 
• 1 egg

LETS MAKE PIES!

These instructions work for either pie

1. Put a large pan on a medium heat and add a large knob of butter 
2. Add in your sliced leeks (and broccoli if you are making the turkey pie) and cook for 3-4 mins until they start to soften
3. Add in the mushrooms (and spinach if you are making the turkey pie), season with salt & pepper and cook for another 3 mins
4. Now add you leftover meat and add the stock. Simmer for around 3-4 mins
5. If you are making the lamb pie, now add your pepper and cook for another 1-2 mins. If you are making the chicken pie add your mustard 
6. Add the cream, simmer for 1 min and the remove from the heat
7. Pre-heat your oven to 200c (fan assisted oven temp)
8. Place your pie filling into 2 pie dishes and cover with the pastry (make sure you seal the sides)
9. Beat your egg in a small bowl and paint the egg wash over the top of the pies
10. Cook for 20mins, or until golden brown