Turkey Leek And Ham Pie Recipes

Steps:

• Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
• Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
• Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
• Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

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:

• Preheat the oven to 200C/ Gas 6. Heat a large pan over a medium heat. Add a knob of butter and saute the onion, carrots and leeks for 5 minutes until the carrots start to soften.
• Cover with the cream and stock and simmer until starts to thicken. Finish by adding the turkey, ham, mushrooms, cayenne and herbs. Season to taste.
• Take off the heat and pour into a ceramic pie dish. Roll out enough pastry to cover the dish and cut a strip to edge the rim of the dish. Press down firmly and seal all around. Brush with beaten egg and sprinkle with Parmesan. Cook until golden