One of the things I enjoy most about Christmas food is the leftovers. Sometimes I enjoy them just as much as the big meal! This pie is a great way of using up any leftover meat and it doesn’t have to be turkey of course, leftover chicken would also be perfect. The meat is bound together in a creamy whole grain mustard sauce – perfect comfort food. I recommend eating this with buttery mashed potatoes and veg – while sitting on the sofa watching a good film!
Turkey, ham & Leek pie
1 tbsp oil
One large leek, chopped up small
Cold cooked Turkey (or chicken of course) it’s hard to be precise about quantities – I think I had around 250g of cold turkey leftover
Cold cooked ham, chopped into fairly large pieces
100ml chicken or Turkey stock
Around 250-300ml double cream
1 tbsp wholegrain mustard
A 500g packet puff pasty
In a pan large enough to take all the meat, melt the butter and oil. Gently cook the leek in the butter until softened, about 10 minutes. Add the hot chicken stock and let it bubble for a couple of minutes, then add the mustard and cream. Add your chopped meat, give it a stir then add some salt and pepper. If it seems little dry add an extra splash of cream.
Pour into your pie dish. Sprinkle a little flour onto your work surface and roll out your pastry. Dampen the rim of your pie dish with a little water and using your rolling pin, place the pastry on top of the filling. Crimp the edges, pierce two small slits in the centre of the pie and brush with eggwash.
Bake at 220C for ten minutes, then turn the heat down to 180C and bake for a further 15-20 minutes until the pastry is golden brown and crisp.
Time to dig in!