• 1 tbsp vegetable oil
  • 3 leeks, halved and finely sliced, roughly 400g
  • 350 g leftover cooked Turkey (preferably dark meat) shredded and roughly chopped
  • 200 ml Sainsbury’s British half fat crème fraîche
  • ½ chicken stock cube
  • 150 g leftover stuffing, formed into 8 balls
  • 375 g pack light puff pastry by Sainsbury's
  • 1 beaten egg, to glaze


  1. 1

    Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the vegetable oil in a large pan over a low-medium heat and cook the sliced leeks, stirring regularly until soft for about 10 minutes.

  2. 2

    Make up 250ml stock with half a chicken stock cube. Stir through the turkey and crème fraîche then add the chicken stock. Bring to a simmer and season to taste. Simmer for 3 minutes or until slightly thickened.

  3. 3

    Place this mixture at the bottom of a shallow 1.5 litre baking dish. Halve the stuffing balls then scatter evenly over. Lay the puff pastry over the top of the dish and cut around it then cut a small hole in the middle to allow steam out.

  4. 4

    Brush the pastry with the beaten egg and bake for 20-25 minutes or until the pastry is risen and golden.

Nutritional Details

Each serving provides
  • Energy 2437kj 582kcal 29%
  • Fat 30.5g 44%
  • Saturates 13.5g 68%
  • Sugars 5.8g 6%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

38.7g carbohydrate 1.8g fibre 37.4g protein

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