Puff Pastry Pies With Leftover Turkey and Lamb

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

 

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