|1 packs pack||ready rolled puff pastry ready rolled puff pastry||
|rolled out thinly|
|2 tbsp tbsp||butter butter||
|2 tbsp tbsp||flour flour||
|400 g g||cooked turkey cooked turkey||
|250 g g||gammon gammon||
|2 tsp tsp||Dijon mustard Dijon mustard||
|200 ml ml||chicken stock chicken stock||
|2 tbsp tbsp||parsley parsley||
|150 ml ml||double cream double cream||
Turkey, leek and ham pie
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.