Turkey Ham Leek Broccoli Mushroom Filo Pie


Serves 5 or 6

This is a great recipe for using up all that leftover meat after Christmas.

1 tsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
2 medium leeks, halved and sliced thinly
Large handful of button mushrooms, roughly sliced
1/2 Broccoli, handful of florets, sliced thinly

100ml white wine
200ml water
1 bay leaf, crushed in half
1 small sprig of lemon thyme, stripped from stem
1 chicken stock cube
1 spring onion, including green ends, sliced thinly
Chopped flat leaf parsley, small handful

1/2 large bowl of cooked turkey/chicken, torn into strips
including smoked/unsmoked ham, chopped into small chunks
1-2 tbsps plain flour

Approx 300ml reduced fat creme fraiche + 1/2 tsp English mustard

8- 10 sheets filo pastry, cut into half rectangles
2 tsp rapeseed oil

Preheat the oven to 200 degrees/180 fan/Gas 6. Get out a large, deep pie dish.

In a large frying pan, fry the onion and garlic gently for about 5 minutes. Add the leeks, broccoli and mushrooms - fry for 1 - 2 minutes, stirring all the time.

Meanwhile, pour the white wine and water into a large jug, adding the bay leaf, thyme, spring onion, parsley and chicken stock cube.

Add approximately 200ml of the liquid plus chicken stock cube to the onion mixture. Bring to the boil, reduce to a simmer until the liquid has reduced by half. Remove from the heat.

Place the turkey and ham in a large bowl, sprinkle over with flour and mix together with a spoon.

Add the meat to the onion, vegetable and herb mixture. Add the remaining water/wine mixture and stir in the creme fraiche and mustard.

Season with plenty of black pepper - there should be no need for salt. Spoon the mixture into the pie dish.

Place the filo sheets on top of each other and halve them into A5 size (like a postcard). Put the rapeseed oil into a little dish and with a brush, very lightly paint each filo sheet with oil. Loosely scrunch the filo up, so it looks like a little dumpling. Place on top of the turkey/ham/veg mixture, pushing the filo dumplings close together so the pie is covered up - might be something like 16 filo sheets altogether.

Bake for approx 30-35 minutes, until the pastry is crisp and brown and the filling is bubbling. Serve with some vegetables and/or parsnip/carrot mash.