Jamie Oliver inspired leftover Christmas turkey, leek and green pea pie

During one of the SO’s bouts of self-imposed programming stints, I sat curled on the couch to watch Jamie Oliver’s Best Ever Christmas special on the telly and one of the recipes I was mesmerised by was the leftover Christmas turkey and leek pie.

Was it the leeks softening as they cooked in the pan or the gravy oozing out from the sieve that had me salivating? Or is it because it just looks so dead simple to make? Either way, I told myself I had to give this recipe a go.

Knowing we would have leftover turkey from Christmas, I kept an eye out for leeks at the market. But it would seem they might be out of season or there is a shrink ray at the Brisbane markets, because all the leeks seem tiny this time of year. And pricey.

I used just two good sized leek and threw in some peas as well. Our freezer always has peas and I only ever seem to use them for fried rice. Guess this is not a bad way to use them in something else, eh?

Inspired by Jamie Oliver’s leftover turkey and leek pie, here is cannot-be-simpler pie using a method I think can be used for just about any kind of leftover and veg in your fridge.

Jamie Oliver inspired leftover Christmas turkey, leek and green pea pie

Yield: Serves 4-6

Jamie Oliver inspired leftover Christmas turkey, leek and green pea pie


  • 1 large handful of ham/bacon, roughly chopped
  • ½ bunch of fresh thyme, leaves picked
  • Olive oil
  • 1 tbsp butter
  • 2 large leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
  • 500g cooked turkey meat, torn/chopped into chunks
  • 2 cups frozen peas
  • 2 heaped tbsp plain flour
  • 3 cups stock or water
  • 2 tbsp cream
  • 1 sheet frozen puff pastry, slightly thawed (big enough to cover your baking dish
  • 1 egg, beaten
  • Salt and freshly ground black pepper to taste


  1. Preheat the oven to 190°C.
  2. In a large pan on a medium heat, add olive oil, butter, ham/bacon and thyme leaves. Fry for a few minutes before adding the leeks. Fry for about 3 minutes, before adding a pinch of salt and pepper. Cover with a lid, reduce the heat and let everything cook away gently for 15-20 minutes to soften, stirring every 5 to 10 minutes.
  3. Add the turkey meat and frozen peas to the pan and stir, ensuring both are cooked through.
  4. Add the flour, mix it in well before pouring in stock/water and cream before stirring again. Turn the heat up and bring everything back up to the boil.
  5. Taste and season with salt and pepper before turning off the heat.
  6. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip from your pie stuffing.
  7. Pour the drained turkey, leek and pea mixture evenly into a deep baking dish, and cover with the slightly thawed sheet of puff pastry. Tuck the edges under and brush the pastry with the beaten egg.
  8. Bake the pie in the oven for about 20 to 30 minutes or until the pastry is puffed up and golden brown.
  9. Serve warm with the gravy.

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