1 Preheat the oven to 200C/gas 6 (about 400F). 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 in the oven for 20 minutes until golden-brown.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 532 (58%)|
|Amt Per Serving||% DV|
|Total Fat 59.1g||79 %|
|Saturated Fat 22.9g||115 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 281.2mg||87 %|
|Sodium 823.1mg||28 %|
|Potassium 1030.4mg||27 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 38.5g|
|Protein 54.1g||77 %|
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Calories per serving: 919
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