Turkey and ham pie #2

Calories per serving 445.


serves 4.
2 teaspoons sunflower oil
350 g (12 oz) turkey breast, diced
125 g (4 1/2 oz) wafer thin ham, cut into thin strips
350 g (12 oz) leeks, sliced
175 g (6 oz) mushrooms, sliced
150 ml (5 fl oz) chicken stock
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk plus 1 tablespoon for glazing
1 teaspoon dried mixed herbs
150 g (5 1/2 oz) shortcrust pastry, defrosted if frozen
salt and freshly ground black pepper


1. Heat the sunflower oil in a non stick frying pan and cook the diced turkey for 5 minutes to seal it.

2. Add the ham, leeks and mushrooms, pour over the stock and bring it to the boil. Cover and cook for 15 minutes.

3. Meanwhile, preheat the oven to Gas Mark 5/190°C/fan oven 170°C.

4. Heat the margarine in a small saucepan and stir in the flour.

5. Cook for 1 minute and then gradually pour in the milk.

6. Cook, stirring, until the sauce thickens and then stir in the herbs and seasoning.

7. Pour the sauce over the turkey mixture and stir well.

8. Spoon the mixture into a deep ovenproof dish with a lip.

9. Roll out the pastry to form a lid for the pie.

10. Dampen the lip of the dish with a little of the reserved milk.

11. Place the rolled out pastry over the filling and press it down well around the rim of the dish trimming off any excess.

12. Use a fork to stamp a pattern around the edge, using the pastry trimmings to decorate.

13. Brush the top with the remaining milk and bake for 30 minutes, until the pastry is golden and crisp.

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