Turkey, ham and leek pie - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 250 g Plain white flour
- Salt
- 110 g Butter (unsalted)
- 60 ml Water cold
For the filling
- Butter 1 knob for frying
- 1 Onion(s) chopped
- 1 Carrot(s) sliced
- 1 Leek(s) sliced
- 200 ml Double cream
- 200 ml Chicken stock or turkey stock
- 500 g Turkey strips
- 150 g Ham strips
- 1 tbsp Tarragon chopped
- 1 Egg(s) (free range)
- 2 tbsp Parmesan grated
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1
Preheat the oven to 200°C (fan 180°C, gas mark 6).
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2
To make the pastry, put the flour and salt into a large bowl and add the butter. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.
For this step you'll need:
- 110g Butter (unsalted)
- 250g Plain white flour
- Salt
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3
Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes. While the pastry is chilling you can make the filling.
For this step you'll need:
- 60ml Water cold
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4
Melt a knob of butter in a large pan and gently fry the onion until soft. Add the carrots and leek and cook for about 5 minutes until the carrots start to soften. Pour in the cream and stock and simmer until the sauce starts to thicken.
For this step you'll need:
- 110g Butter (unsalted)
- 1 Onion(s) chopped
- 1 Carrot(s) sliced
- 1 Leek(s) sliced
- 200ml Double cream
- 200ml Chicken stock or turkey stock
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5
Next add the turkey, ham and tarragon and season to taste, then remove the pan from the heat. Pour the filling into a pie dish.
For this step you'll need:
- 500g Turkey strips
- 150g Ham strips
- 1 tbsp Tarragon chopped
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6
On a lightly floured surface, roll out the pastry to make a lid for the pie. Moisten the edges of the dish with water and cover the dish with the pastry. Brush the surface with beaten egg and sprinkle grated parmesan over the top.
For this step you'll need:
- 1 Egg(s) (free range)
- 2 tbsp Parmesan grated
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7
Bake in the oven for twenty minutes until golden brown.