Making leftover pie-do I cook it first?

[user1471530109]

I mean, obviously the ingredients like the turkey and ham are already cooked.
My dc won't be here for a few days so I thought I'd spend the afternoon dealing with the massive amounts of leftovers. I would like to make a turkey, ham and leek pie. Would you normally make it, and then assemble and freeze? Or would you bake it first then cool and freeze? I will be using puff pastry. Or, fry leeks and make sauce, cool then add the cold turkey and ham, then freeze? Add pastry when I plan to cook it in a week or so?

Any other ideas to do with all the turkey? I'll save a bit for tonight for a sandwich, but I'd rather get most of it in the freezer in some form today. can you tell I'm on my own and need a job to do?

I wouldn't reheat the meat a third time. Put the cold meat in the freezer.

The day before you need your pie put the meat in the fridge to defrost overnight. Your pie needs to be made immediately before the meal.

Add sliced leeks to a pan with oil and butter and soften (I use mushrooms as well), add spoonful of flour, give a good stir. Add chicken/turkey stock (cube will do), not too much, it needs to be thick at this stage; add glass of white wine or slug of sherry or brandy, give a good stir and add a twist or three of pepper and a handful of parsley or tarragon if you have it - stir in some creme fraiche or cream then add the meat (do not add salt as ham will be enough).

Transfer to a pie dish and top with puff pastry, brush with egg, bung in oven for 35 mins and serve straight away.

Thanks, Roses.
That what I was worried about-reheating the meat so many times which is why I thought making the leek, cream sauce and letting it completely cool, them add the meat before freezing would be better. I hadn't considered just freezing the meat .

Left over meat I either mince (beef and lamb), or cut into bite size pieces and bag in portion sizes suitable for us. Then you can just get it out of the freezer as and when, and make up whatever dish you fancy.