Leftover turkey and ham pie

• Meat

  • 250 g Ham, cooked
  • 600 g Turkey meat

• Produce

  • 2 Leeks, large
  • 1 Orange, juice and finely grated zest only
  • 2 tbsp Tarragon

• Refrigerated

  • 1 Egg, free range

• Canned Goods

  • 500 ml Chicken stock

• Condiments

  • 1 heaped tsp Wholegrain mustard

• Baking & Spices

  • 400 g Plain flour
  • 3 tbsp Plain flour
  • 1 pinch Salt
  • 1 Salt and white pepper

• Dairy

  • 110 g Butter
  • 160 g Butter, frozen
  • 200 ml Single cream

• Beer, Wine & Liquor

  • 50 ml Sherry, medium

Found on bbc.co.uk

Description

Ingredients

• 400g/14oz plain flour, plus extra for dusting
• pinch of salt
• 65g/2¼oz chilled butter
• 160g/5¾oz frozen butter
• 45g/1½oz butter
• 2 large leeks, washed and roughly sliced
• 1 orange, juice and finely grated zest only
• 50ml/2fl oz medium sherry
• 3 tbsp plain flour
• 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
• 1 heaped tsp wholegrain mustard
• 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
• 250g/9oz cooked ham, cut into bite-sized pieces
• 2 tbsp roughly chopped tarragon
• 200ml/7fl oz single cream
• 1 free-range egg, beaten for egg wash
• salt and white pepper

Directions

• For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
• Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
• For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.
• Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash.
• To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
• Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.