Go Back
Print Pin
4.63 from 8 votes

Turkey, Bacon & Leek Pie

A hearty and filling Turkey, Bacon and Leek Pie with a tarragon sauce, perfect for using up leftover turkey!
Course Main
Cuisine British
Keyword bacon, leek, turkey
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Camilla Hawkins


  • For the pastry:
  • 250 g/8oz Plain flour
  • Pinch of salt
  • 45 g /2oz Lard
  • 85 g /3oz Butter
  • 3– 4 tablespoon Very cold water
  • 1 egg

For filling:

  • 2 Leeks sliced
  • 1 tbsp Light olive oil
  • 185 g Bacon pieces
  • 260 g Left-over chopped cooked turkey or chicken
  • For the roux:
  • 400 ml /13.5 fl oz milk
  • 25 g /1oz Plain flour
  • 25 g /1oz Butter
  • ½ teaspoon English Mustard powder
  • ½ teaspoon Dried Tarragon
  • Freshly ground pepper


  • Make the pastry in a food processor by adding the flour, salt, lard and butter and pulsing until mixture resembles fine breadcrumbs.
  • Then add 3 – 4tbsp of water and pulse until the mixture comes together to form a dough.
  • Knead the pastry on a floured board briefly before dividing into 2 flattened rounds for ease of rolling out later.
  • Cover with cling film and put in the fridge to chill for at least 20 minutes.
  • Pre-heat the oven to 200°C.
  • Meanwhile heat the oil in a large non-stick pan and fry the leeks gently for 5 minutes, then add the bacon pieces increasing the heat and cook for another 5 minutes. Finally add the chopped turkey and heat through for a further 5 minutes, put a lid on the pan to keep warm whilst you make pie base.
  • Once the pastry is chilled roll out one half to fit 21cm/8” deep pie dish (greased) and pat down inside and prick base all over with a fork.
  • Cut away excess pastry with the back of a knife and bake blind in the oven with a loose layer of foil over the top for 12 minutes
  • Then remove foil and return to the oven for a further 2 minutes to finish off.
  • Now make the roux sauce by melting the butter in a medium sized saucepan and add the flour stirring well with a whisk for a minute to form a paste.
  • Now off the heat gradually whisk in the milk bit by bit until it’s all added.
  • Return to the heat stirring constantly until the mixture coats the back of a spoon.
  • Then add the mustard powder, pepper and tarragon (no salt is needed due to the bacon).
  • Pour the sauce over the leek, turkey and bacon and stir well then place in pie base.
  • Roll out the second half of the pastry to form a lid for the pie.
  • Cut a strip of pastry (or a few) and line the rim of the pie dish to form a platform for the pie top.
  • Roll the pastry onto your rolling pin and place on top of the pie.
  • With the back of a knife cut away the excess pastry and crimp the edge of the pie, making a hole in the centre with a knife (to let out steam).
  • With the remnants of pastry make decorations, I like leaves but you can let your imagination go wild here!
  • Whisk up the egg and use a pastry brush to wash over the pie.
  • Bake for about 25 minutes on a baking tray until golden brown and cooked through.