Family Size Turkey, Leek and Mushroom Pie

Serves 1 large pie
Time 40 minutes


10- 15 sheets fillo pastry

500g turkey breast, diced

½ medium onion, chopped

3 garlic cloves, crushed

2 leeks, cleaned and sliced

2 cups button mushrooms, sliced

¼ cup chopped parsley

2 tablespoons chopped thyme

2 tablespoons chopped dill

100g butter

1 cup white wine

1-2 cups chicken stock

½ cup cream

4 tablespoons cornflour mixed to a paste with a little water

2 tablespoons olive oil

salt and freshly ground black pepper

butter, to melt and brush on fillo


Preheat oven to 200C.

In a hot pan heat the olive oil, and saute the onion and garlic. Season the turkey with salt and pepper, and add to pan. Add leeks and mushrooms and saute for 5-8 minutes or until soft. Add salt, butter and herbs and leave to cook for a few minutes.

Add the wine, chicken stock and cream and bring to the boil.  Stir in the corn flour paste, lower the heat and simmer for a few minutes.  Pour mixture into a shallow pie dish.

Brush each sheet of fillo with melted butter and gently scrunch into a ball and place it on top of the mixture. Repeat until the top of the pie is completely covered with buttered fillo. Place the pie in the oven at 180-190C for 20 mins or until golden brown.