Leftover Turkey Pie

7g (¼oz) butter
125g (5oz) streaky bacon, chopped
675g (1½lb) leeks, sliced
675g (1½lb) cooked turkey
3 tbs flour
900ml (1½ pints) chicken or turkey stock
125ml (4fl oz) white wine
4 tbs crème fraiche
1 tbs Schwartz Thyme
1 tbs Schwartz Sage
1 tsp Schwartz Tarragon
1 sheet ready rolled puff pastry
1 egg, beaten
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.



STEP 2

Heat the butter in a large pan and fry the bacon for 2-3 minutes until it begins to crisp, add the leeks and cook for 10 – 15 minutes, until they are softened.



STEP 3

Add the turkey and heat through, then sprinkle over the flour and stir in.



STEP 4

Add the white wine, crème fraiche and Herbs. Stir through and allow to simmer for 10 minutes to reduce slightly. Season to taste.



STEP 5

Spoon into an ovenproof dish, top with the pastry and brush with the egg. Cook in the oven for around 30 – 35 minutes, until the pastry is cooked.