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Turkey, leek and ham pie
Serves 4
More effort
Total time:
Great British food favourite by Angela Hartnett
Skip to ingredients
Butter, for frying
- 1 large onion, chopped
- 2 large carrots, sliced into lozenges
- 2 large leeks, sliced into 2 cm pieces
- 200ml double cream
- 200ml chicken or turkey stock
- 500g cooked turkey, cut into bite-sized pieces
- 200g cooked ham, cut into bite-sized pieces
- 10 button mushrooms, halved
- Pinch of cayenne pepper
- 2 tbsp chopped tarragon
- Thyme leaves
- Salt and black pepper
- 225g puff pastry
1 free range egg, beaten, for glazing
- 2 tbsp Parmesan, finely grated
Method
step 1
Preheat the oven to 200C/ Gas 6. Heat a large pan over a medium heat. Add a knob of butter and saute the onion, carrots and leeks for 5 minutes until the carrots start to soften.step 2
Cover with the cream and stock and simmer until starts to thicken. Finish by adding the turkey, ham, mushrooms, cayenne and herbs. Season to taste.step 3
Take off the heat and pour into a ceramic pie dish. Roll out enough pastry to cover the dish and cut a strip to edge the rim of the dish. Press down firmly and seal all around. Brush with beaten egg and sprinkle with Parmesan. Cook until golden
