Turkey and Ham Pie Recipe

For the pastry
225g plain flour
125g butter, diced
Pinch of salt
3-4 tbsp cold water
1 egg beaten with a pinch of salt.

For the pie
1 tbsp olive oil
2 leeks, trimmed, washed and cut into slices
100ml dry white wine
40g butter
40g flour
500ml chicken stock
100ml cream
500g cooked Turkey, diced
100g cooked Ham, diced
Salt and pepper.

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Food Processor.

1. To make the pastry: Place the flour, butter and salt in the bowl of the food processor with the universal blade attached. Process for about 20 seconds or until the mixture resembles fine breadcrumbs. Add most of the water and pulse until dough forms adding extra water as necessary. Wrap the pastry and chill for 30 minutes.

2. Heat the oil in a frying pan, add the leeks and season with salt and pepper. Cook over a medium heat for a couple of minutes, turn up the heat and add the wine. Allow it to bubble for a few minutes until reduced by half.

3. To make the sauce. Melt the butter in a saucepan. Add the flour and cook for a few minutes over a medium heat. Whisk in the chicken stock, leeks and white wine and bring to the boil stirring all the time. Add the cream and salt and pepper and allow the sauce to bubble for a few seconds. Remove from the heat. Add in the cooked turkey and ham and adjust the seasoning. Tip into a suitable sized pie dish. The turkey and ham mixture should come up top of the dish.

4. Roll out the pastry onto a lightly floured work surface. Cut long strips of pastry about 1cm wide. Use some of the beaten egg to stick them around the rim of the pie dish. Brush again with more of the beaten egg. Use the rolling pin to transfer the pastry to the top of the pie and seal with a fork. Brush more egg over the pastry to glaze. Use any leftovers to cut out shapes for decoration. Cook the pie for 35-40 minutes or until golden brown.

Note: This pie can also be baked using HotAir Eco. For correct shelf levels and more information please see your instruction manual.

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