‘Likkey’ – or leek – pie, is an old West Country dish, richly filled with leeks, bacon, cream and eggs. This healthy adaptation uses lean turkey breast and a reduced-fat suet crust.
6 people made this
400g (14oz) turkey breast steaks, cut into 2cm (¾ in) chunks
400g (14 oz) leeks, thinly sliced
150ml (¼ pint) semi-skimmed milk
1 large egg, beaten, plus extra to glaze
½ teaspoon freshly grated nutmeg
Salt and black pepper
150g (5½ oz) self-raising flour
75g (2¾ oz) low-fat vegetable suet
Method Prep:25min › Cook:40min › Ready in:1hr5min
Heat the oven to 200°C (400°F, gas mark 6). Put the turkey in a saucepan with the leeks and milk. Bring to the boil, cover and simmer for 8-10 minutes, until the leeks are soft.
Strain the milk into a jug, then gradually whisk into the beaten egg. Add the nutmeg, with salt and pepper to taste. Spoon the turkey and leeks into a 1 litre (1¾ pint) pie dish. Pour the egg mixture on top.
Sift the flour with ¼ teaspoon salt into a bowl and stir in the suet. Add 4-5 tablespoons cold water, or enough to mix to a soft dough.
Moisten the rim of the dish with water, then roll out the pastry on a lightly floured surface to just bigger than the dish. Cut a strip of pastry and press it round the rim of the dish. Cover with the pastry lid, pressing and crimping the edges together to seal. Use any leftover pastry to make pastry leaves to decorate the top, if desired.
Glaze with beaten egg, make a slit in the top with a knife for the steam to escape and place on a baking sheet. Bake for 25-30 minutes, until the pastry is golden. Serve warm, with a tomato and watercress salad.