*Ham and Turkey Pie*
Serves 4 to 6 How turn a little bit of leftover cooked ham and cooked turkey into a delicious new creation that the whole family will love. For the filling: 1 cup diced cooked ham (about 1/4 pound) 1 cup diced cooked turkey (about 1/4 pound) 1 cup cooked fresh or frozen peas 2 spring onions, trimmed and sliced, both white and green parts 2 stalks celery, finely chopped 2 TBS butter 3 TBS plain flour 450ml milk ( 2 cups)
1/2 tsp salt 1 1/2 tsp chicken boullion powder 1/4 tsp black pepper 1 tsp dried marjoram, thyme or basil For the pastry: 105g of plain flour (3/4 cup) 1/4 tsp salt 5 TBS cold unsalted butter 1 large free range egg yolk 1 tsp fresh lemon juice 2 to 4 TBS ice water First make the pastry. Whisk the flour and salt together in a bowl. Drop in the cold butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles dried peas. Whisk together the egg yolk, lemon juice and 2 TBS ice water. Add to the dry mixture, mixing with a fork to make a dough that holds together adding more ice water as needed. Tip onto a lightly floured surface. Knead a couple of times then shape into a round flat disc. Place into a plastic bag and chill for about 30 minutes until firm. For the filling. Melt the butter in a medium saucepan. Add the onion and celery. Cook, stirring over medium heat, until they begin to soften without browning. Sprinkle on the flour. Cook for a minute, stirring. Slowly whisk in the milk. Cook, stirring constantly until the mixture bubbles and thickens. Whisk in the boullion powder, salt, pepper and herb. Set aside. Taste and adjust seasoning as required, remembering that ham is salty. Place the cubed ham, turkey and peas into a 9 inch deep pie dish. Pour the sauce over top evenly. Set aside to cool. Take the pastry out of the refrigerator. Roll out on a lightly floured board so that it is slightly larger than the pie dish. Lay the pastry across the filling in the pie dish. Fold under and crimp edges. Cut a few steam vents into the top with a sharp knife. Place onto a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4. Bake the pie in the preheated oven for 30 to 35 minutes until the pastry is golden brown. Serve warm. |
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