Leek, bacon and puff pastry pie recipe

When there are some leftovers from the Christmas celebrations, we should not waste anything. This turkey and leek pie is the perfect way to use up leftover Christmas roast turkey for a complete and spectacular dish. This leek and bacon pie is a typical recipe in the United Kingdom, where pies or pies with meat are key in their gastronomy.

Don’t miss the leek and puff pastry cake that we show you because it can become one of your favorite dishes and not only for Christmas, but to prepare throughout the year.

Ingredients to make Leek, Bacon and Puff Pastry Pie:

• 1 piece of turkey thigh

• 2 leek

• 2 spring onion

• 8 slices of smoked bacon

• 1 tablespoon of butter

• 1 teaspoon fresh thyme

• 1 green bell pepper

• 1 sheet of fresh puff pastry

• 2 tablespoons of flour

• 2 glasses of chicken broth

• 4 cups of peas

• 2 cloves of garlic

• 3 chestnuts cooked and peeled

• 1 egg

How to make Leek, Bacon and Puff Pastry Pie:

We are going to start by preparing the dish from the beginning, because not all of us have cooked turkey during Christmas. So if we don’t have turkey leftovers, we must seal the turkey thigh in a pot with olive oil, salt and ground black pepper. Let it brown on all sides and remove.

In that same pot, add the onion and the green pepper cut into large pieces together with the peeled garlic and let them cook over medium heat for 4 minutes. Return the turkey thigh to the pot and add the fresh thyme. Add chicken broth until all the ingredients are covered and let the turkey cook for 1 hour and a half over medium heat. When the turkey is ready, we will remove the meat and strain the broth (which we will use later). To continue with this leek cake recipe, put a frying pan on the heat with butter. When it is hot, add the bacon, let it brown a little and add the leeks cut into not very small pieces, as well as the spring onion. Add a little more fresh thyme and cook for 10-15 minutes over low heat. Once the turkey is cooked, we debone the thigh and separate the meat that will be tender and can be frayed with the hands. Add the turkey meat to the leek sauce and stir to integrate the ingredients.

We add the flour to our leek cake base, stir well so that it cooks for a couple of minutes and cover with the turkey cooking broth. Let cook for 10 more minutes and after this time strain all the stuffing of leeks, turkey and bacon, and reserve the sauce. This thick sauce will be the one that accompanies the leek and bacon cake.

To make the puff pastry even better, we spread it out on a flat surface and crumble a few roasted chestnuts on it. Knead the puff pastry again so that the chestnut pieces remain embedded. We put the filling of our cake in a baking dish and cover the top with the puff pastry, covering the entire dish. We paint the leek and bacon cake with a little beaten egg on top, prick the puff pastry so that it does not swell and put the cake in the oven at 190ºC for about 15-20 minutes, until the puff pastry is golden. To accompany this leek, bacon and puff pastry pie, we sauté some cooked peas with a little butter, salt and ground black pepper. We serve the pie with the turkey cooking sauce.