Turkey Pot Pie (Left unders made great!)

Name: Thermomix recipe: Turkey Pot Pie (Left unders made great!)
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 Punnet Puff Pastry ready to roll; 75 Grams butter; 100 Grams leek, cleaned and roughly chopped; 40 Grams bakers or strong flour; 2 Pinches pink salt flakes; 100 Grams carrots, sliced thinly (coins); 2 stalks celery, sliced; 1 small capsicum/bell pepper red, diced; 300 Grams Turkey stock or cooking juices from your turkey; 500 Grams turkey meat, diced or shredded; black pepper freshly cracked, to taste; 1 corn on the cob, kernels only; 100 Grams frozen or fresh peas; 50 Cups cream

Serves 6 Prep Time 20 minutes Cook Time 40 minutes Rated:

If you don't have extra turkey to use up, was it even Christmas?

I love a pot pie, be it chicken, turkey or legit beef, so do yourself a flavour with all of that leftover ham, turkey or whatever and get this on the go. Flaky puff pastry encasing anything is just delicious, all year round.

Happy left unders....

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Need

1 Punnet Puff Pastry ready to roll Recipe
The Filling
75 Grams butter BUY
100 Grams leek, cleaned and roughly chopped
40 Grams bakers or strong flour
2 Pinches pink salt flakes BUY
100 Grams carrots, sliced thinly (coins)
2 stalks celery, sliced
1 small capsicum/bell pepper red, diced
300 Grams Turkey stock or cooking juices from your turkey
500 Grams turkey meat, diced or shredded
black pepper freshly cracked, to taste
1 corn on the cob, kernels only
100 Grams frozen or fresh peas
50 Cups cream BUY

Do

1: Prepare the pastry so you are ready to roll.
2: Place butter, leeks, flour and salt into the Thermomix bowl and chop 4 sec/speed 6.
3: Saute 5 min/Varoma/speed 2.
4: Add carrots, celery, red pepper, turkey stock, and cook 10 min/100°C/Reverse/speed 1.
5: Add turkey and pepper and stir through 4 sec/Reverse/speed 3.
6: Add remaining ingredients and stir through with a spatula. Pour filling into a greased casserole dish and set aside to cool a little before adding the pastry lid.
7: Preheat the oven to 200°C.
8: Roll the pastry out on a floured silpat mat to fit the size of your casserole as a lid. Tuck and seal the edges well. Cut a cross through the centre of the pie to allow steam to escape. I actually made strips of pastry and then created a lattice shape, but I did get lost somewhere around the edges. It was fun through. Brush the entire thing with egg wash and bake 35-40 minutes until pastry is golden and puffed.
9: Leave to cool for at least 10 minutes prior to serving as the filling is hotter than the sun.