Turkey & Ham Pie

Turkey and Ham Pie

 

The perfect way to use leftovers, instead of a pastry topping use leftover mash potatoes for a one pot supper, delicious!

 

 

1 tbsp olive oil

30g Butter

1 large onion, finely chopped

3 garlic cloves, crushed

300g Mushrooms, sliced

2 thyme sprigs

800g leftover Turkey or chicken cut into chunks,

300g left over cooked ham

250ml Cream

300ml chicken stock

1 tbsp chopped flat leaf parsley

Puff Pastry, rolled out to ½ cm thickness, enough to cover the pie

Left over mash potatoes for the freezer pie.

 

 

Pre-heat the oven to 200C/400F/Gas Mark 6.

 

Melt the butter with the olive oil in a saucepan, add the chopped onion, garlic, mushroom and thyme, season with salt and pepper and cook over medium – high heat for 2 -3 minutes until lightly coloured. Add in the turkey and ham and cook a further 2 minutes. pour the cream and stock and bring to the boil. Leave to simmer gently for several minutes until it starts to thicken, then season to taste.   Remove from the heat and pour into 2 oven dishes. Cover the first one with puff pastry, sealing the edges with egg wash and making a small incision on the middle top of the pastry to let steam escape during baking.

Leave to cool the second filled dish with leftover mash potato, and cover with parchement paper and cling film.

 

Place in the oven the first pie and bake for 20 minutes. When the pastry is golden brown, remove from the oven and leave to cool slightly before serving.