Turkey And Ham Pie Recipes

Steps:

• First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
• To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
• Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
• When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.

Steps:

• In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

Steps:

• Pre-heat the oven to 230C/gas 8.
• Melt the butter in a saucepan large enough to hold all the meat, add the chopped onion, season with salt and pepper and sweat on a gently heat until the onions are softened.
• Toss the sliced mushrooms in a little butter in a frying pan over a high heat until golden brown (you might need to do this in two batches).
• Add the mushroom to the onions, together with the cream and stock and bring to the boil. Leave to simmer gently for several minutes until it starts to thicken, then season to taste.
• Stir in the meat leftovers, then pour into a shallow baking dish. Cover with puff pastry, sealing the edges and making a small incision in the top to let steam escape.
• Transfer to the oven and bake for 10 minutes, then turn the heat down to 200C/gas 4 and bake for a further 20 minutes.
• When the pastry is golden brown, remove from the oven and leave to cool slightly before serving.