Jenography’s turkey and ham pie

Over on BritMums we’re hosting a #LeanonTurkey competition sponsored by www.leanonturkey.co.uk – you enter by posting your recipe including fresh turkey. Six people will win £250 plus a cooking masterclass with Marco Pierre White. Yes, *the* Marco Pierre White.

A Modern Mother and I met Marco in California last year, where we watched him oversee a group of food bloggers and I can tell ya, he can brown my turkey any day of the week.

Closer to home, my husband is the dishy expert cook and he put together this very easy turkey-and-ham pie.

A note about ingredients:

* For the turkey, we used turkey breast, cooked in the oven, then sliced – nothing fancy.

* The leek sauce makes a tasty “gravy”, without having to cook an entire turkey and reserve the juices.

* The pastry is ready-made puff pastry from the supermarket.

 

Turkey-and-ham pie

4 slices of cooked turkey

4 slices cooked ham (slices from the deli counter work fine)
3 medium leeks
Bunch of spring onions
Stick of celery
Clove of garlic chopped
I large carrot – chopped and blanched
Chicken stock cube
Vegetable stock cube
Table spoon cornflour heaped
Pint Milk
Splash of cream
Half a glass of white wine
Butter
Puff pastry 400g

Prepare leek sauce:

Sauté leeks for 6 minutes in a bit of butter – put aside.

In a knob of butter sauté spring onions chopped, celery chopped, garlic till soft. Add crumbled stock cubes and half a glass of white wine. Simmer for 3 mins. Add cornflour, make a paste. Add leeks. Take off heat.

Add milk and mix well.

Prepare pie

Chop turkey and ham and put in baking dish. Add sauce, carrots and a few frozen peas. Give it a splash of cream.

Roll appropriate amount of puff pastry for dish. Use splash of milk to fix and glaze. Make hole in top (use egg cup or alternative to support pastry in middle).

Bake for 45 mins @ 190C

Serve with mash!