Turkey and Ham Pie

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Ingredients

1 packs pack ready rolled puff pastry ready rolled puff pastry
rolled out thinly
2 eggs egg
beaten
2 tbsp tbsp butter butter
2 leeks leek
finely sliced
1 garlic garlic
crushed
2 tbsp tbsp flour flour
400 g g cooked turkey cooked turkey
250 g g gammon gammon
roughly diced
2 tsp tsp Dijon mustard Dijon mustard
200 ml ml chicken stock chicken stock
2 tbsp tbsp parsley parsley
chopped
150 ml ml double cream double cream
salt salt
peppers pepper

Turkey, leek and ham pie

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1:00 h
(16)

Method

This hearty ham pie recipe is a great way of using up Christmas leftovers, being loaded with roast turkey, ham and cream. Serve with steamed green vegetables for a comforting winter meal.

Preheat the oven to 180ºC/160ºC fan/gas mark 4.

Line a medium to large pastry dish with enough puff pastry to cover. Prick all over with a fork and cook for 10 minutes.

Remove the pastry from the oven, then brush with a little beaten egg. Cook for a further 5 minutes, then remove and set aside.

Meanwhile, heat the butter in a deep frying pan and gently cook the leeks and garlic until soft. Season well, then stir through the floor and cook for a further 1 minute.

Add the turkey, ham and mustard to the pan and stir well, then pour in the stock and cook until it starts to thicken a little.

Add the parsley and cream to the pan and cook over a medium heat for 3 minutes, stirring occasionally,

Pour the mixture into the pie dish, then top with the remaining pastry. Crimp the edges over the dish and make a pattern in the top with a knife, then cut a hole in the middle (about the size of a 5 pence piece) to allow steam to escape.

Glaze the pastry with the remaining beaten egg and bake for 20 minutes, or until golden and cooked through. Serve immediately.

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