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Turkey & ham free-form pie
Turkey & ham free-form pie
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Create a delicious holiday leftover pie using your Christmas leftovers.
Ingredients:
  • 30g unsalted butter
  • 35g plain flour
  • 250ml chicken stock
  • 60ml white wine
  • 125ml thickened cream
  • 320g cooked turkey
  • 90g leg ham
  • 10g dried porcini mushrooms (see note), soaked in boiling water for 10 minutes, chopped
  • 40.00 ml chopped flat-leaf parsley
  • 40.00 ml chopped chives
  • 2 spring onions, finely chopped
  • 375g block frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • Coles cranberry sauce, to serve
Instructions:
  • Preheat the oven to 180C and prepare a baking tray lined with baking paper.
  • In a saucepan over low heat, melt the butter. Stir in the flour and cook for 1 minute until bubbling. Pour in chicken stock and wine, whisking away lumps. Add thickened cream and cook until mixture boils and thickens. Season, then mix in turkey, ham, porcini, parsley, chives, and spring onion. Let cool completely off heat.
  • Roll out the pastry on a lightly floured surface to form a 30cm x 33cm rectangle. Cut in half lengthwise to create two 15cm-wide pieces. Place one pastry sheet on the lined baking tray and spread with the cooled turkey mixture, leaving a 2cm border.
  • Fold the remaining pastry sheet in half lengthwise, then make cuts about 1cm apart on the folded side, leaving a 2cm border on the unfolded side. Unfold the pastry and place it over the filling, sealing the edges. Trim if needed and brush with beaten egg.
  • Bake the pie until it puffs up and turns golden brown, for about 25-30 minutes. Serve the sliced pie with cranberry sauce.

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