Creamy Turkey & Leek Pie

• Turkey breast(500 g)
• Leek(2)
• Garlic(2 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(2 tbsp)
• Chicken Broth(200 ml)
• Cream(150 ml)
• Thyme(1 tsp)
• Dijon Mustard(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Preheat the oven to 220°C. Slice the {Leek}, mince the {Garlic}, and cut the {Turkey breast} into irregular bite-size pieces.

   ~12 min

2. 2

   Heat the {Olive oil} and {Butter} in a large ovenproof skillet or shallow pan over medium-high heat. Add the {Turkey breast}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden but not fully cooked through. Scoop onto a plate.

   ~6 min

3. 3

   In the same pan, add the {Leek} and cook until softened. Stir in the {Garlic}, then sprinkle over the {Flour} and cook for 1 minute, stirring well.

   ~5 min

4. 4

   Gradually pour in the {Chicken Stock}, then stir in the {Cream}, {Dijon Mustard}, {Thyme}, remaining {Salt}, and remaining {Black pepper}. Return the {Turkey breast} and any juices to the pan. Simmer until the sauce is thick and creamy, coating the turkey and leeks.

   ~7 min

5. 5

   Lay the {Puff Pastry} over the filling, tucking in the edges. Beat the {Eggs} and brush over the pastry. Cut a small steam slit in the center.

6. 6

   Bake until the pastry is puffed and golden-brown and the filling is bubbling at the edges. Let it stand briefly before serving.

   ~12 min