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Turkey, ham and leek pie

29th December 2020 By Teresa

We always buy a massive Bronze turkey from our local farm at Hunts Hill in Normandy along with a green knuckle end of ham and we are never disappointed as all animals are reared on the farm only a mile from where we live. That means though we have loads of leftovers to make turkey soup, turkey curry and, one of our favourites – turkey, ham and leek pie. So warming and comforting on a cold winter’s day after the excitement of Christmas has past.

Ingredients

  • 700g cooked turkey, chopped
  • 250g cooked ham (you can use smoked bacon), chopped
  • 25g butter or olive oil
  • 1 large onion, finely chopped
  • 2 leeks, topped and tailed, sliced
  • 150g mushrooms, sliced
  • 25g plain flour
  • 500ml turkey stock
  • 2 tbsp brandy
  • 100ml single or double cream (whatever you have left)
  • 1 tsp Worcestershire sauce (optional)
  • handful of chopped parsley
  • 1 block (350g) of frozen puff pastry, thawed
  • beaten egg to glaze

Method

  1. Melt the butter in large frying pan on the hotplate and gently sauté the onion until translucent and soft. Add the leek and fry for a further two minutes. Next add the mushrooms and let the mixture sweat down on the simmer plate until soft, stirring frequently.
  2. Sprinkle in the flour, (don’t worry that it looks a bit dry and unappetising at this point, stir gently until the flour has absorbed the juices.
  3. Next add the turkey stock a little at a time, stirring until you have a smooth, thick sauce.
  4. Then add the brandy, cream, Worcestershire sauce (if using), and the chopped parsley and stir into the sauce. Season well with freshly ground pepper and sea salt.
  5. Grease a pie dish (you could use a lasagna dish)
  6. Roll out the pastry to the size and shape of your pie dish. I used a large oval pie dish with a pastry funnel to ensure no soggy pastry.
  7. Fill the pie dish with the turkey mixture and top with the pastry. You can also decorate with cut out leaves etc using any pastry trimmings
  8. Glaze all over with the beaten egg and place in the top oven set at around 200C. Bake for approximately 30-40 minutes until the pastry is well risen and golden. Serve with either a plain green salad or selection of green vegetables. I also love having this with homemade chunky chips too.
Turkey, ham and leek pie

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Filed Under: Christmas, Dinner, Everyday cooking, Recipes Tagged With: ham, leek, parsley, pie, turkey

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