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Ham and Turkey Pie
Preparation : 30 min
Cooking : 55 min
Total time : 1 h 25 Rest : 0 min
6 people
200 g plain flour
100 g butter or suet
1 tsp salt
2 leeks
100 g butter
1 tbsp plain flour
1 tbsp whole-grain mustard
400 ml chicken stock
200 g ham
200 g shredded cooked turkey
5 g tarragon
5 g parsley
Associated products
RECIPE STEPS
1Start by making the pastry. Add the flour, suet and salt to the food processor and pulse to combine.
- 200 g plain flour
- 100 g butter or suet
- 1 tsp salt
2Add in some water and pulse again to combine into a crumbly mixture.
3Tip the pastry out onto a clean surface and bring together to make a ball. Roll it out and cut off 1/3 to save for the lid.
4Line the pie tin with the pastry and set in the fridge.
5With the S4 slicing disc, slice the leeks.
- 2 leeks
6Melt the butter in a pan and add in the leeks.
- 100 g butter
7After 10 minutes add the flour and mustard. After a further 2 minutes add in the stock.
- 1 tbsp plain flour
- 1 tbsp whole-grain mustard
- 400 ml chicken stock
8Now add in the meat and herbs.
- 200 g ham
- 200 g shredded cooked turkey
- 5 g tarragon
- 5 g parsley
9Spoon the filling into the pastry, top with the lid and crimp the edges.
10Make a slit in the top and egg wash.
11Bake at 170°C for 55 minutes or until the pastry is golden.
12Serve with steamed vegetables.
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