2 tbsp (1 oz) 25 g butter
1 onion, finely chopped
2 tbsp plain flour (All purpose)
1 chicken or vegetable stock cube made up to 350 ml with water
250 g pack oak smoked ham, roughly chopped
500 g cooked turkey or chicken
salt and freshly ground black pepper
500 g pack shortcrust pastry
1 tbsp milk to glaze
1 onion, finely chopped
2 tbsp plain flour (All purpose)
1 chicken or vegetable stock cube made up to 350 ml with water
250 g pack oak smoked ham, roughly chopped
500 g cooked turkey or chicken
salt and freshly ground black pepper
500 g pack shortcrust pastry
1 tbsp milk to glaze
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. To make the sauce, melt the butter in a saucepan and gently cook the onions until soft.
3. Add the flour and cook for a further minute.
4. Add the stock a little at a time, stirring well. Bring to the boil and simmer for 1 minute.
5. Add the ham and turkey and season with salt and freshly ground black pepper.
6. Roll out 2/3rds of the pastry and use to line a 20 cm loose bottomed flan dish or pie plate.
7. Spoon in the filling and roll out the remaining 1/3rd of pastry and use to cover the pie.
8. Make a hole in the centre and pinch the sides to ensure a good seal. Brush with the milk.
9. Bake in the oven for 40-45 minutes until browned.
2. To make the sauce, melt the butter in a saucepan and gently cook the onions until soft.
3. Add the flour and cook for a further minute.
4. Add the stock a little at a time, stirring well. Bring to the boil and simmer for 1 minute.
5. Add the ham and turkey and season with salt and freshly ground black pepper.
6. Roll out 2/3rds of the pastry and use to line a 20 cm loose bottomed flan dish or pie plate.
7. Spoon in the filling and roll out the remaining 1/3rd of pastry and use to cover the pie.
8. Make a hole in the centre and pinch the sides to ensure a good seal. Brush with the milk.
9. Bake in the oven for 40-45 minutes until browned.
serving amount
serves: 6
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