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Turkey & Ham Pie

Everyone loves a bowl of steaming fragrant mussels.

Pre-heat the oven to 230C/gas 8.

Melt the butter in a saucepan large enough to hold all the meat, add the chopped onion, season with salt and pepper and sweat on a gently heat until the onions are softened.

Add in the turkey and ham and sauté until brown on all sides

Ingredients

  • serves: 4
  • time: N/A
  • oven temp: N/A°C / N/A°F
  • 30g Butter
  • 1 large onion, finely chopped
  • 450g Mushrooms, sliced
  • 100ml chicken stock
  • 675g Turkey or chicken cut into in strips, and ham leftovers,
  • 1 tbsp chopped tarragon, or marjoram
  • Puff Pastry, rolled out to ½ cm thickness, enough to cover the pie
  • 275ml Cream

Turkey & Ham Pie

Add the mushroom to the onions, together with 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.

then pour into a shallow baking dish. Cover with puff pastry, sealing the edges and making a small incision in the top to let steam escape.

Transfer to the oven and bake for 10 minutes, then turn the heat down to 200C/gas 4 and bake for a further 20 minutes.

When the pastry is golden brown, remove from the oven and leave to cool slightly before serving

To Serve

served with mashed potatoes and Buttered Brussels Sprouts