Wednesday, 7 March 2012


I made this pie just after Christmas using leftover turkey and ham but thought I'd share the recipe with you in celebration of National Pie Week.   I'll be making a similiar one this week using chicken. 

Soften the leeks in some butter, add the chopped turkey and ham and plenty of it as you need a nice big filling. Heat through for a couple of minutes. Take off the heat and add two tablespoons of flour and stir in around 600 ml of turkey stock (or any other stock).  Add a teaspoon of dijon mustard and 125 ml double cream and then pop back on the heat for a few mins more.  Season if required but I found the ham and dijon were enough. 

Line your pie dish with the rough puff or flaky pastry. I made ours fresh but you can use ready rolled for quickness.  Add the filling and then cover with the pastry top.  Crimp the edges, decorate and glaze with egg. 

Into the over for 35-40 mins at 180 degrees.  And wait......

We served ours with home-made fat oven chips and peas. 
There was enough for seconds and and next days lunch!

Now that's what I call a deep filled pie!

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