Turkey, Leek and Ham Pie

Prep Time: 30 minutes

Cooking Time: 1 hour

 

Ingredients

 

Butter for frying

1 Onion (Chopped)

2 Carrots (Sliced)

2 Leeks (Sliced)

200ml Double Cream

200ml Chicken Stock or Turkey Stock

500g Cooked Turkey

200g Ham

10 button Mushrooms

Cayenne Pepper (Pinch)

2 tbsp. Tarragon (Chopped)

Thyme Leaves

Sea Salt

Ground Pepper

225g Puff Pastry

1 Egg

2 tbsp. Parmesan

 

Method

 

Preheat the oven to 200C/400F or Gas Mark 6.

Heat a large pan over a medium heat.

Add a knob of butter and gently cook the onion until soft but not brown.

Add the carrots and leeks and continue cooking for five minutes until the carrots begin to soften.

Cover with the cream and stock and simmer until the sauce starts to thicken.

Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and ground pepper and remove the pan from the heat.

Pour the filling into a ceramic pie dish.

Roll out the pastry to make a lid for the pie and strips on to the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg.

Sprinkle with the Parmesan and cook in the oven for 20 minutes until the pastry is golden brown.