- 250g turkey breast/escalope or cooked turkey
- 100g prosciutto ham
- 1 large leek
- 400ml chicken stock (reduced salt if possible)
- 200ml low fat creme fraiche (I used Weight Watchers)
- 2 tsp Dijon mustard
- 2 tsp dried herbs (try tarragon or thyme or use twice the amount of fresh herbs)
- 20g sauce flour
- Freshly ground black pepper
- 1 sheet pre-rolled light puff pastry
- 2 tbsp milk
Turkey is for life, not just for Christmas! It’s very lean and has more flavour than chicken, so is the perfect choice for a pie where you want big flavours. The light puff pastry means that you’re not adding too much fat but can still enjoy a classic pie top.
P;reheat your oven to 180 degrees. lightly grease your pie dish with either spray oil or reduced fat spread.
Heat a non-stick frying pan over a high heat. Add the prosciutto ham and fry until crisp. Remove to some kitchen paper to soak up the excess fat. Keep the remaining fat in the pan.
If using fresh turkey add to the frying pan and fry over a high heat for 3-4 minutes until golden. Add the leeks for the final minute to soften slightly.
if using cooked turkey, add to the pan now. Pour in the chicken stock and whisk in the sauce flour until thoroughly combined. Simmer for 2-3 minutes until slightly thickened. Add the herbs, creme fraiche and black pepper.
Tip the turkey mixture into your greased pie dish. Top with the light puff pastry, tucking into the dish so that it sits on top of the filling. Brush the top with the milk, using a silicone pastry brush. Trim the pastry to fit the dish. Use the trimings to make creative decorations – I made SixFix! Brush the decorations with more milk. Bake the pie in the oven for 25 minutes until golden brown and the filling is piping hot.
Serve with mashed swede (with plenty of black pepper) and spring greens. And don’t forget the gravy!
I made my pie with leftover roast turkey from Christmas, which I’d frozen. You could, of course, do the same with leftover roast chicken, either freeze or cook the next day. If making during the festive season, try adding other leftovers, such as a bit of stuffing, cooked ham, some cooked chestnuts or even homemade cranberry sauce.
To make an even lighter version, use filo pastry – spritz a couple of sheets of fresh filo pastry with spray oil and lay over the pie filling. Bake for 15 – 20 minutes or until golden and crisp.