Turkey & Ham Pie

So, the turkey is drawing to a close and last night, part of the leftover meat was transformed into a tasty turkey and ham pie. It really couldn’t be easier and my fiancé loves it.

As you should know by now, I find life too short to make pastry, so I just bought a pack of ready rolled shortcrust and a pack of ready rolled puff pastry. Grease a pie dish and gently place the shortcrust in, making sure it’s nicely tucked down, with all the sides covered.

Then add in chunks of turkey – I use leg and breast – ham, stuffing and I sweat off a leak in some butter to pop on the top. For an extra treat, I sprinkled over some grated cheddar cheese.

In a saucepan, start by making a rue with melted butter and plain flour.

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Allow the flour a little time to cook out, before adding in a splash of milk and whisking together. Keep adding milk slowly, whisking all the time, until you have a thick sauce. I also added some of the jelly from the turkey juices for added flavour and a grind of black pepper.

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Pour the sauce over the meat

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and pop the puff pastry on the top. Give it a milk wash – I use milk rather than egg as it’s cheaper – and cut a little cross in the top of the lid to give the steam somewhere to escape.

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Place the pie on a baking tray – just in case it boils over – and place in the middle of a 180C oven for around 30-40mins. Again, I’m a horror when it comes to timing things, I just watch and go by gut, but as long as your pastry is nice and golden brown and the filling piping hot, you should be fine.

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We had ours with mashed potatoes, sprouts – leftover from the Christmas shop! – and in my other half’s case, gravy.

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Pasta Chicken Corden Bleu

Now, I’m not really sure I should be calling this Pasta Chicken Corden Bleu as it doesn’t involve any breadcrumbs, but hey-ho, I think it fits! This is such an easy meal to whip up and if, like me, you opt for supermarket budget ingredients – with the exception of the chicken, which I got from the butcher – it can be super cheap too.

Start off by slicing up a leek and sautéing that off with a minced garlic clove. When the leek has sweated down, add two diced chicken breasts and allow to colour before putting in one rasher of very finely chopped bacon.

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After allowing the meat a little time to cook, add a handful of slice mushrooms of your choice – I used white mushrooms.

Now, take a small tub of soft cheese and put that in the pan and allow it to melt down, before adding a generous handful of grated cheddar cheese and let that melt together with a teaspoon or two of Dijon mustard. This will help to create a thick and very cheesy sauce. When it’s all melted together, grind in black pepper.

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Serve with pasta – personally, I like a drizzle of olive oil too.

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Sausage Casserole

With the clocks now turned back and the official end of British Summer Time, I figured it was time to think comfort food. For me, that means a good casserole. So, for dinner tonight, I knocked us up a tasty sausage casserole and it’s so simple to do.

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Start with any sausages you fancy or have in and brown them off in a frying pan, before transferring to a casserole dish. Then sweat off a chopped onion, a minced clove of garlic and two diced carrots and add those to the casserole.

For the stock, I used a beef stock pot and a red wine one, which I dissolved in around a pint and a half of boiling water and added a cornflour slurry (two teaspoons of cornflour dissolved in cold water), which helps to thicken the gravy whilst cooking. Add the liquid to the casserole, along with two bay leaves and a handful of chopped mushrooms, a spoonful of English mustard, a squeeze of tomato puree, some mixed herbs and salt and pepper and give everything a good mix together.

Next, add sliced, raw potatoes to the top of the casserole and sprinkle with oil and rosemary, before putting the lid on and popping in a pre-heated oven at 180C for 40minutes. After that time, take the lid off and return the pot to the oven for another 20minutes.

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Make sure the potatoes have a nice crisp top and then serve.

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 A casserole dish like this is perfect.