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Turkey Ham and Leek Pie
If apple pie is the mother of sweet pies, then turkey and chicken must be the mother of all savoury pies. A traditional turkey or chicken pie contains lots of vegetable and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, mushrooms, carrots and broad beans. This recipe makes use of the turkey stock from Christmas dinner, but you can make it richer if you prefer by adding cream or crème fraiche to the sauce.
Ingredients
- 1 litre turkey stock
- 350g cooked turkey or chicken cut into chunks or strips
- 125g cooked ham cut into chunks
- 6 leeks, cleaned and chopped
- 200g ready make shortcrust pastry
-
2 tablespoons chopped parsley Herbs
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
-
1 lightly beaten Eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
-
90g Butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
-
25g Flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
-
1 tablespoon English Mustard
Mustard
Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
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A pinch of Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Instructions
- Preheat the oven to 220°C (425°F) mark 7.
- Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
- Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
- Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
- Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.
Comments on this recipe
I have tried pies similar to this but found this turned out beauitful in taste.Thank You.
This sounds great and so simple to make, also would be great to come home to this as leftovers after a busy day. I am going to try it this week and will report back
Comments on this recipe