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.
- 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
- 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.
- 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.
- Next add the turkey stock a little at a time, stirring until you have a smooth, thick sauce.
- 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.
- Grease a pie dish (you could use a lasagna dish)
- 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.
- 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
- Glaze all over with the beaten egg and place in the top oven set at around 200
C. 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.