Leftover Puff Pastry Turkey Pie

Ingredients

• 57 g (¼ cup)unsalted butter
• ½ oniononion, diced
• to tastesalt
• to tasteblack pepper
• 1 tspthyme
• 31 g (¼ cup)plain flour
• 180 ml (¾ cup)milk
• 120 ml (½ cup)chicken stock
• 1½ cupsmixed vegetables
• 3 cupsleftover turkey
• 1 sheetpuff pastry
• 1 egg and 15 ml (1 tbsp) wateregg wash, whisked together

Instructions

1. 1

   Cook the onion

   Preheat the oven to 200°C (400°F/Gas 6). Melt the butter in a pan, add the diced onion, salt, pepper and thyme, and stir. Add the flour and cook, stirring, for 1 minute.

2. 2

   Make the sauce

   Pour in the milk and chicken stock, stirring to combine. Bring the mixture to the boil, then cook over a low heat for 2–3 minutes.

3. 3

   Add the filling

   Take the pan off the heat. Add the mixed vegetables and leftover turkey, then stir to combine.

4. 4

   Cut the pastry

   Cut the puff pastry sheet into equal-sized squares.

5. 5

   Top and bake

   Pour the filling into a dish and cover it with the pastry squares. Brush with egg wash and bake for 30–40 minutes, or until the pastry is golden.

What is turkey pie?

Turkey pie is a British-style savoury bake that pairs cooked poultry with vegetables in a sauce and a pastry topping. It is especially handy after a roast, when leftover turkey can be turned into a new meal.

This version uses puff pastry squares rather than a single sealed crust. The creamy filling and crisp, golden top make it hearty without needing to prepare pastry from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 10g protein, 19g carbs, 13g fat.

The pastry and flour contribute much of the carbohydrates, while butter, milk and pastry provide much of the fat. Turkey supplies most of the protein, with the vegetables adding some carbohydrates and fibre. Balance the plate with a generous serving of green vegetables or salad.

Building a smooth sauce

Flour base: stirring the flour into the butter and onion for 1 minute helps it combine before the liquids are added.

Liquid: pour in the milk and stock while stirring, then bring the mixture to the boil. Cooking it over a low heat for 2–3 minutes gives the sauce time to thicken.

Choosing the filling

Turkey: use cooked leftover turkey, cut into bite-sized pieces if needed so it mixes evenly through the sauce.

Vegetables: mixed vegetables make the filling convenient and colourful. If they are frozen, adding them straight from the freezer may cool the sauce, so allow the filling to heat through before assembling.

Getting the pastry right

Squares: cut the pastry into equal-sized pieces so they sit evenly over the filling. Keep the pastry cool while you prepare the pie, as soft pastry can be harder to handle.

Egg wash: brush the tops lightly for a glossy finish, taking care not to let excess wash run down the sides of the pastry.

Checking when it is ready

Colour: bake at 200°C (400°F/Gas 6) for 30–40 minutes, watching for a golden pastry top.

Filling: the recipe gives colour as the doneness cue. If the pastry browns before the filling is hot, loosely cover the top and continue baking until heated through.

Serving the pie

Side dishes: serve with steamed greens, peas or a simple salad to add freshness alongside the creamy filling.

Portions: let the pie stand briefly after baking so the filling settles and is easier to serve.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate throughout the pan.
• Stir as you add the milk and stock to help keep the sauce smooth.
• Cut the turkey into bite-sized pieces for a more even filling.
• Use a dish with enough room for the filling and pastry topping.
• Check the pie near the end of the baking time, as ovens can brown pastry at different rates.

Variations

• Use leftover chicken: swap it for the turkey in the same amount.
• Add extra herbs: stir a little chopped parsley into the filling after cooking.
• Change the vegetables: use a different mix of cooked vegetables you have on hand.
• Add mustard: stir a small spoonful into the sauce for a sharper flavour.
• Make one large top: cover the dish with a single pastry sheet instead of squares, cutting a few slits before baking.

Common mistakes to avoid

• Adding flour late: stir it into the butter before pouring in the liquids so it has time to cook for 1 minute.
• Pouring in liquid without stirring: add the milk and stock while stirring to help prevent lumps.
• Using very soft pastry: keep it cool until cutting and placing it over the filling.
• Over-brushing the pastry: use a light coating of egg wash so it does not pool between the squares.
• Baking by time alone: use the golden colour of the pastry as the cue, within the stated 30–40 minutes.

How to store

Refrigerate leftover pie in a covered container once cool and eat within 2 days. Reheat in an oven until piping hot throughout; pastry may soften after storage.

Frequently asked questions