Turkey and Leek Pie with Phyllo

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Turkey and Leek Pie with Phyllo:
5 sheets phyllo
4 Tbsp butter, divided
1 leek, cleaned and thinly sliced
3 garlic cloves, minced
1 tsp fresh thyme, minced
1 tsp fresh sage, minced
2 Tbsp brandy
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups chicken stock
1/2 cup heavy/double cream
2 tsp dijon mustard
3 cups cooked turkey, chopped
1 cup frozen peas

Directions:
Preheat oven 400F/200C. Grease an oven proof dish with butter, making sure to butter the edge of the dish.

In a large skillet melt 2 Tbsp of butter over medium heat. Add leek, cook 8-10 minutes, stirring occasionally, until soft. Add garlic, thyme and sage, cook and stir for 30 seconds more. Add brandy, cook 1-2 minutes, until most of the liquid evaporates. Add flour, salt and pepper, cook and stir, 1-2 minutes. Add stock, cream and mustard, stirring constantly, until thick and bubbly. Stir in turkey and peas, heat through. Transfer filling to the prepared dish.

Brush one phyllo sheet with butter. Place on top of filling. Repeat with the remaining sheets of phyllo, securing the pastry around the edge of the dish. Bake 15-20 minutes, until the pastry is golden brown. Let cool for 10 minutes before serving.