Devilled turkey pie

Chef: Jus Rol

Prep: 20 mins

Cook: 20 mins

This is a great way to use up leftovers of the turkey and any cream that may be surplus to requirements. It is topped with filo pastry to give a light, crisp eat following the richness of the other festive food.

4 Jus Rol Filo pastry sheets thawed

butter melted for brushing

500g turkey cooked and cut into large dice or strips

2 leeks – halved lengthways, [then cut into short lengths and washed and drained]

50g butter

2-3 tsp sweet paprika

Juice and rind of 1 lemon

200ml single cream (or cream and milk mixed)

2 tsp mustard

poppy seeds for garnish (optional)

Preheat oven to 190°C / 170°C for fan assisted / Gas Mark 5

Gently cook the washed and drained leeks in the butter until tender, stir in the paprika and cook for further 3 minutes, stirring all the while.

Add the turkey, lemon juice and rind, then stir in all other ingredients (apart from the pastry and butter) and gently heat through. Place in a shallow, ovenproof dish and allow to cool.

Open out the filo sheets, and keeping the four in a stack, brush the top one lightly with melted butter, then tear off strips down the length ( don’t worry if it is not an even tear). Gently allow the filo strip to drape over the filling in ‘waves’ or ribbons, the filo will stand quite high to give a pretty effect. Continue with remaining filo and melted butter until all filling is topped.

Sprinkle the top lightly with poppy seeds if desired and bake for 20-25 minutes until the pastry is golden brown.

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Serves
4-6

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Turkey

Recipe Type
Dinner, Family Dinners, Pies

Level of Difficulty
Medium