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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Happy New Year!

Happy New Year to you all and may 2018 be everything you hope it can be.

Coming into the new year with me, is the remnants of the Christmas turkey, which today will join the ham in making the second pie of the season – I like to buy a big turkey that will really stretch. So far, the turkey has, of course, provided Christmas dinner (which we had Boxing Day this year), many, many sandwiches, and the two pies, with the bones already boiled up as stock, ready for some meat and stuffing to go in for a tasty soup. Of course, it also served for the general ‘picking’ at cold meat. I also like to collect the juices after roasting the bird, which separates into jelly and dripping – these can be used for gravies, roast potatoes, adding flavour to sauces and in my case, eating on toast – don’t knock it until you try it!

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The ham – also a good size – has joined the turkey in sandwiches and the pies. It was just too big for the pan, so I cut some off to freeze before cooking, which will go to a lovely split pea and ham soup.

We also have a tonne of vegetables, so veggie soup will also be on the card, which will probably be joined by some of the cheese mountain we amassed over Christmas. I really don’t like waste, so I will do all I can to stop anything from being thrown away.

It’s been a truly lovely festive period for us, which properly began on Christmas Eve, when my now-fiancé proposed!

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We had family down to stay for the Twixmas part of the season, before a party and then New Year. Now, we start the busy task of planning the wedding and juggling work.

Have a truly lovely 2018 and I’ll be back with more posts very soon!