Turkey, ham and leek pie
Angela Hartnett, the Times November 5 2011"Works really well. I adjust the amount of stock/liquid to get a thick-ish sauce, and have never had it "fail". Make a dbl batch and "bing" there's lunch for tomorrow (and the next day, and ...). Well worth making." - Scornflake
Yield: 4 Servings Ready in moments
61 people trying soon
Verified by twojocks
|some butter; for frying|
|1 large onion; chopped|
|2 large carrots; sliced into lozenges|
|2 large leeks; sliced into 2cm pieces|
|200 mldouble cream|
|200 mlchicken or turkey stock|
|500 gcooked turkey; cut into bite sized pieces|
|200 gcooked ham; cut into bite sized pieces|
|10 button mushrooms; halved|
|1 pinchCayenne pepper|
|2 tbsptarragon; chopped|
|some thyme leaves|
|some salt and fresh black pepper|
|225 gfrozen puff pastry; defrosted|
|1 free range egg; beaten for glazing|
|2 tbspParmesan; finely grated|
Turkey, ham and leek pie Preparation
1 Preheat the oven to 200C/gas 6. Heat a large pan over a medium heat. Add a knob of butter and sauté the onion, carrots and leeks for 5 minutes until the carrots start to soften.
2 Cover with the cream and stock and simmer until it starts to thicken. Finish by adding the turkey, ham, mushrooms, cayenne and herbs. Season to taste.
3 Take off the heat and pour into a 1-pint ceramic pie dish. Roll out enough pastry to cover the dish and cut a strip to edge the rim of the dish. Press down firmly and seal all around. Brush with beaten egg and sprinkle with Parmesan. Cook until golden.
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