A traditional turkey or chicken pie contains lots of vegetables and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans. This recipe makes use of the turkey stock from Christmas dinner, but you can make it richer if you prefer by adding cream or crème fraiche to the sauce.
350gcooked turkey or chicken cut into chunks or strips
125gcooked ham cut into chunks
6leeks, cleaned and chopped
2tbspchopped parsley
1lightly beaten egg
200gready make shortcrust Pastry
1
Preheat the oven to 220°C (425°F) mark 7.
2
Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
3
Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
4
Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.
Ingredients
90gbutter
25gflour
litre turkey stock
A pinch of salt
Black pepper
1tbspEnglish mustard
350gcooked turkey or chicken cut into chunks or strips
125gcooked ham cut into chunks
6leeks, cleaned and chopped
2tbspchopped parsley
1lightly beaten egg
200gready make shortcrust Pastry
Directions
1
Preheat the oven to 220°C (425°F) mark 7.
2
Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
3
Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
4
Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.
AuthorFPG