Ham and Turkey Winter Pie
- 3 leeks, finely sliced
- 50g butter
- Pinch of thyme
- 4 sliced garlic cloves
- 3 tbsp seasoned flour
- 2 tbsp cider vinegar
- 500ml chicken stock
- 150ml double cream
- 1.5 tbsp wholegrain mustard
- 2 tbsp chopped parsley
- 250g cooked gammon, chopped
- 400g leftover roast turkey, chopped
- 320g ready-rolled puff pastry
- 1 beaten egg
- Cook the leeks and thyme in the butter for 10 mins to soften, then stir in the garlic and cook for 5 mins more. Stir in the flour, cook for 3 mins, then add the vinegar and cook for another minute. Gradually add the stock, stirring to combine, then pour in the cream and bring to a simmer for 5 mins to thicken. Remove from the heat, stir in the meat, mustard and parsley, then season and set aside to cool.
- Heat the oven to 200C. Spoon the pie filling into a 1.5 litre pie dish, then brush the edges of the pastry with egg and lay over the top of the filling. Press the edges to seal, cut a steam hole in the middle, then brush the pastry with the remaining egg. Bake in the oven for 45 mins or until puffed and golden, then leave to stand for 5 mins before serving with your favourite greens.
90 mins
6 serving