Turkey, Leek & Mushroom Pie

Turkey, Leek & Mushroom Pie: Preheat the oven to 220C/Gas mark 7. Heat the oil in a frying pan and brown the turkey.

  • Serves: 4
  • Preparation time:
  • Cooking time:


Preheat the oven to 220C/Gas mark 7. Heat the oil in a frying pan and brown the turkey.

Add the leeks, mushrooms and thyme leaves and fry for about 10 mins until softened and slightly caramelised.

Meanwhile make a white sauce: melt the butter in a small saucepan and add the flour, stirring well with a wooden spoon to make a paste. Cook for 1 min. Pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.

Mix the turkey mixture with the sauce and pour the filling into a deep pie dish.

Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.

Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven for 15-20 mins. The pastry should have risen and be golden brown when you take it out.

Allow the pie to stand for 5-10 mins, then serve with steamed vegetables.


  • 2 tbsp vegetable oil
  • 500g British Turkey breast, diced
  • 2 leeks, washed and thickly sliced
  • 150g button mushrooms, wiped and quartered
  • Sprig of thyme, leaves picked
  • 15g butter, plus extra for greasing
  • 1 tbsp plain flour
  • 300ml semi skimmed milk
  • 1 chicken stock cube
  • Black pepper, to taste
  • 500g Pack ready-made puff pastry
  • Little milk or beaten egg for glazing
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Nutritional values per portion

Energy 670Kcals
Protein 42g
Total Fat 36.8g
Saturated Fat 1.9g
Carbs 47.8g
Sugars 7.4g
Salt 1.8g
Fibre 2.8g