This is an adapted version of a Jamie Oliver Turkey & Leek Pie and I will usually hunt the fridge for veg to add and sometimes include mushrooms or broccoli. The remainder of the creme fraiche tub is useful for carbonara.
Ingredients:
Left-over chicken, turkey, ham
1-2 leeks washed, trimmed & chopped into chunks
1-2 Carrots
1 stick of celery
1 small onion
Glug of white wine (optional)
1-2 tablespoons of Plain Flour
600ml of chicken or vegetable stock
2 -3 tablespoons of Creme Fraiche
Teaspoon of dijon mustard (optional)
Black pepper
Bay Leaf
Thyme
Puff Pastry
Directions:
Chop all the left-over meat and veg into small chunks – the smaller the better for younger kids. Fry in a little oil/butter. When the veg has begun to soften and the meat is well-heated stir in the flour. Add the glug of wine and/or stock and simmer. Add the creme fraiche and seasoning (mustard, pepper, herbs). Simmer for a bit to get the rich gravy.
Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Spoon the leek and meaty mixture from your sieve into the pie dish and spread it out evenly. Lay your rolled pastry on top. Brush with milk or egg mixture for browning.
Bake in an oven until the pastry is ready and get the spuds on.
Serve with mash and the creamy, leeky gravy.
