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Leftover Magic – Creamy Turkey & Leek Pie

Don’t let a single bite of your Moorgate Farm turkey go to waste. This comforting pie is a brilliant way to transform leftovers into a hearty family favourite.

Ingredients:

• 300g cooked Moorgate turkey, shredded

• 1 large leek, sliced

• 1 onion, chopped

• 2 tbsp flour

• 300ml chicken or turkey stock

• 100ml double cream

• 1 tsp Dijon mustard

• Ready-rolled puff pastry

• 1 egg, beaten (for glaze)

100g Peeled Cooked Prawns

1 tsp Fresh Chopped Parsley

Method

1/ Cook the potatoes and swede in boiling water until tender (about 20 minutes). 2/ Preheat the oven to 190C/gas 5/fan 170C. Mix the softened butter with the fresh herbs to make a ball. While the potatoes and swede cook, put the butter ball and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick. 3/ Stir the fish into the sauce with the prawns and parsley. Season with some pepper. 4/ Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with fresh seasonal vegetables.