Prep Time:10 mins
Allergens
Neven Maguire's turkey, ham and potato pie
Cooking Time:45 mins
Serves:6 Adults
Cost:Medium
This is a great recipe for using leftovers.
Ingredients
- 1 tablespoon of oil
- 1 tablespoon of butter
- 1 medium red or white onion, sliced
- 3 leeks, finely sliced
- 2 large potatoes, peeled and cut into small cubes
- 2 tablespoons of plain flour, plus extra for dusting
- 300ml / 10½ fl oz. of chicken stock
- 100ml / ¼ pint of low-fat crème fraiche
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of Dijon mustard
- 200g / 8 oz. of cooked turkey, cubed
- 200g / 8 oz. of cooked ham, shredded
- 1 bay leaf
- 375g / 13 oz. of puff pastry ready rolled – use the frozen variety
- 1 egg beaten - to glaze
- 1 tablespoon of fresh parsley chopped - or 1 teaspoon of dried parsley
Method
- Preheat oven to 220°C / 425°F / Gas Mark 7
- Heat a large frying pan, melt the butter and oil, and then add the sliced onion and leeks. Cover and cook very gently
- After 5 minutes, add the cubed potatoes and cook for a further 10 minutes until the onion, leeks and potatoes are soft
- Stir in the flour, turn up the heat, then gradually add the stock, stirring until the mix thickens a little.
- Take off the heat, then stir in the crème fraîche, mustard and add the cooked turkey and ham
- Season to taste, then cool - if you have time
- Spoon the mix into a large pie dish, add a bay leaf and the chopped parsley (this mix can be made up to a day ahead and kept chilled)
- Trim pastry to fit the top of the dish and brush around the edges with a little water to help it stick, then press down along the sides to seal
- Cut a few slits to let the steam escape, then brush all over the top with beaten egg. Bake for 30 minutes until risen
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Pie dish
- Wooden spoon
Serving suggestions
Serve hot with a tossed salad
"To reduce fat and calories – half the amount of oil and butter used and top with mashed potato instead of pastry"
