Enjoy a slice of this double-crust plate pie — it’s the perfect way to make the most of cooked turkey and ham.
Turkey & Ham Pie
6
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 1 | Small onion, chopped |
| 1 | Carrot, diced |
| 300ml | Chicken stock |
| 2 tbsp | Cornflour |
| 4 tbsp | Milk |
| 225g | Cooked turkey, chopped |
| 100g | Cooked ham, chopped |
| 50g | Frozen peas |
| 1 tbsp | Chopped fresh parsley |
| Salt and freshly ground black pepper |
PASTRY
| 350g | Plain flour |
| ¼ tsp | Salt |
| 150g | Trex |
| Beaten egg or milk, to glaze |
Method
To make the filling, put the onion and carrot into a saucepan with the stock. Cover and simmer for 15 minutes. Mix the cornflour with the milk until blended, then add to the stock, stirring until thickened. Remove from the heat and stir in the turkey, ham, peas and parsley. Season.
For the pastry, sift the flour and salt into a large bowl. Rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill for 10-20 minutes.
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Cut the pastry into two equal pieces. Roll out each piece on a lightly floured surface into a circle with a diameter of 27cm (11in). Use one circle to line a 25cm(10in) metal pie plate.
Spoon the cooled filling onto the pie plate and spread out evenly. Dampen the pastry edges with water, then place the lid on top. Press the edges together to seal, trim with a sharp knife, then make 2-3 small cuts in the centre of the lid to allow steam to escape. Brush the surface with beaten egg or milk, then bake for 25-30 minutes until cooked and golden brown.
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