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Ham and Turkey Pie

Ham and Turkey Pie recipe, brought to you by MiNDFOOD.

Ham and Turkey Pie

Serves 4-6

1 1/2 cups plain flour

180g butter, cut into cubes and chilled

1/2 cup sour cream

40g butter

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, diced

2 tbsp plain flour

1 1/2 cups chicken stock

1/4 cup pure cream

2 tsp Dijon mustard

2 cups diced cooked turkey

2 cups diced cooked ham

1/2 cup parsley leaves, roughly chopped

1 egg, whisked

Place flour and butter into a food processor and process until mixture resembles fine breadcrumbs. Add sour cream and pulse until mixture comes together and forms a dough. Turn onto a lightly floured surface and lightly knead until smooth. Form into a flat disc, wrap in plastic film and refrigerate for 30 minutes or until firm.

Preheat oven to 200˚C. Grease a 24cm pie pan. Heat butter and oil in a frying pan over a medium heat. When butter has melted and mixture is sizzling, add onion and carrot. Cook for 8 minutes or until vegetables are tender. Sprinkle flour over vegetables and stir until combined. Cook for 1 minute. Slowly add chicken stock and cream to pan, stirring constantly until well combined and mixture comes to the boil and thickens. Remove from heat and cool. Stir mustard, turkey, ham and parsley into sauce.

Roll 2/3 of pastry out until large enough to line prepared pie pan. Spoon filling into pastry shell. Roll remaining pastry out until large enough to cover surface of pie. Seal pastry and trim edges with a decorative finish. Cut a diamond pattern over surface of pastry, if desired, taking care not to cut through pastry. Brush surface of pie with egg wash. Bake for 
30-35 minutes or until golden and pastry is cooked through. Serve.

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