Cock-a-Leekie Turkey Pie with Puff Pastry

This is usually made as a Scottish soup with leeks and chicken, and traditionally with prunes. In my pie version I used cooked turkey (great use of leftovers!) and substituted prunes with raisins.

1 tbsp butter 
2 leeks, cleaned well and sliced thinly
1 carrot, shredded
1-2 tbsps raisins
1 lb cooked chopped turkey
1/2 tsp salt
1/2 tsp pepper
1 cup chicken broth
1 cup white wine
1 tsp dry thyme
4 tbsps flour
1/4 cup butter

Puff Pastry

1 cup cold butter
1  2/3 cups flour
3/4 tsp salt
1/3 cup cold water
1 egg, beaten

Start by softening the leeks in a deep skillet with a tablespoon of butter. Add the carrot, raisins and turkey.

In a saucepan heat 1/4 cup butter and add the flour.  Whisk in the broth and wine making sure there are no lumps. Add the salt, pepper and thyme.  Cook on medium heat for 3-4 minutes until sauce is thickened. Pour it into the skillet with the turkey and mix together.

Grease a 1.6 L baking dish (or individual ramekins) and fill to about 1/2 inch from the top.

Follow this link to an easy puff pastry recipe from Canadian Living.
http://www.canadianliving.com/food/quick_puff_pastry.php
I only used half of the pastry for this recipe so you might want to cut the puff pastry recipe in half. I will use the other half soon. It can keep in the fridge for 5 days.

Once the pastry has chilled for 1 hour I took it out of the fridge and cut it in half, wrapping the second half for another use.

Roll it out on a floured piece of waxed paper to the size you need to cover your pie.

Beat the egg and brush around were it will meet the edge of the pie, turn it over and press onto sides of your dish.  No need to get fancy with the edge. Snip a few holes to let the steam out and brush the top with beaten egg.

Put it in the freezer for 15 minutes. 

Preheat oven to 425 F and bake for 15 minutes, reduce heat to 400 F and bake another 5-10 minutes.

Isn't it a thing of beauty?

I didn't want to ruin it by having to stick a spoon in it!