Turkey & Ham Pie

I think I prefer St. Stephen’s Day to Christmas Day. It’s the day after the big event, when you can genuinely unwind and veg out, free from visiting family and unburdened with the necessity of looking presentable. The elasticated waistband makes another appearance today as we prepare for yet another gorge-fest: using up the leftover turkey and ham. And what a gorge-fest it’s going to be. Check out the carnage that greeted us this morning:

Sandwiches are one way to go. Fresh white bread, buttered, plenty of dark and light meat, a splash of turkey gravy and some herb stuffing (if there’s any left), and hey, maybe there’s a leftover croquette potato trundling about.

This year, I was hellbent on making a turkey and ham pie, with a creamy, buttery, white wine sauce and topped with a delicious flaky pastry. Sandwiches be damned! We’re bein’ fancy!

This recipe comes from The Hairy Bikers over on the BBC Food website. I was surprised by how healthy it seemed – I was expecting lashings of butter and cream, considering the girth of the biker cooks in question, but only a smidgen of each were called for, unlike the recipe from Rachel Allen which called for a whopping 275ml of cream. I like my cream, I’ll drink it straight out of the carton but sweet jesus woman are you trying to kill me? Anyways, I needed to find a use for my leeks and celery in the fridge and this recipe calls for both. Pop over to the BBC site to view the original recipe. The one below takes into account my additions: I was worried there wouldn’t be enough creamy sauce in the pie so I added a little extra butter, a smidgen extra cream, and some white wine. You can’t go too far wrong with this recipe so be liberal with the butter and cream if you like – I mean, come on, you did so much damage yesterday, you might as well keep going.

Turkey & Ham Pie

1 tbsp olive oil
1 oz butter
1 onion, chopped
1 leek, chopped
2 small celery sticks, chopped
2 tbsp flour
150ml / 4 fl oz hot chicken stock
50-75ml / 2-3 fl oz white wine
4 tbsp cream
½ tsp mustard powder
Handful fresh curly parsley, chopped
650-700g cooked turkey and ham meat, cut into pieces
Salt and freshly ground black pepper
1 sheet rolled Puff Pastry or ¼block of Puff Pastry, rolled to ½cm thick
 

1. Heat the oven to 180C / 350F. Cut up the meat into bitesized chunks.

2. Heat half the butter and all the olive oil in a large saucepan over a medium heat. Saute the leek, celery and onion together for 4-5mins or until softened. Add the second half of butter.

3. Add the flour and stock to the pan and stir good-o. Bring the liquid to a boil then reduce the heat and simmer for about 4 mins until the stock has thickened.

4. Add the cream, heat for 2-3 mins then add the mustard powder and chopped parsley. Stir until well-combined. Season with salt and freshly ground black pepper to taste.

5. Add the chopped meat to the pot and stir together to get all the pieces properly coated.

6. Take a casserole dish big enough to fit all your meat (I used an oval ovenproof dish measuring L12″ x W8″ x D2.5″ which was perfect), up-end your entire saucepan of goodness, butter the lip of the dish and place the rolled pastry on top, smooshing around the edges with your fingers to seal it. Score gently across the top if you want to be extra fancy and brush with a little milk.

7. Bake in the oven for 20-25mins or until the pastry is nicely golden and puffy.

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