Leftover Turkey, Ham and Vegetable Pie
Feeds 4
2 tbsp olive oil
2 large leeks, sliced
1 stick of celery, sliced
100g mushrooms, sliced
2 carrots, peeled and cut into small pieces
2 tbsp crème fraiche
1 tbsp Dijon mustard
100ml chicken or turkey stock
Several handfuls of leftover turkey and ham cut into chunks
An optional handful of chopped fresh parsley
Puff pastry
Salt and pepper
1 - Pre-heat the oven to 200C GM8.
2 - Heat the oil in a large frying pan. Add the leek, celery, mushrooms and carrots and cook for 10 minutes,
3 - Add the stock and bring to the boil. Simmer until slightly reduced and thickened. Stir in the crème fraiche and mustard and taste for seasoning.
4 - Stir in the meat and parsley then pour into a baking dish. Roll out the puff pastry, dampen the edges of the baking dish and cover, trimming off any excess and sealing with your thumb or a fork. Brush with a beaten egg and push a small hole into the centre.
5 - Bake on the middle shelf of the oven for 30 minutes until the pastry is golden brown and puffed up.
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