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Turkey, Ham & Leek Pie



Directions: Cook turkey from frozen: Do not remove joint from roasting bag. Place joint in a roasting tin, skin side up, in a pre-heated oven at 180°C, gas mark 4, for 4 ½ hours – 5 hours, until fully cooked. This time should be reduced by 1 – 1 ½ hours if the joint is thawed. Once cooked, allow to stand for approx. 20 minutes before removing the roasting bag and carving.

In a large pan, fry the leeks with the thyme over a medium heat until slightly browned. Add shredded cooked turkey and ham hock and stir well. Make up 1 litre of chicken stock and add to meat mix. Bring to a simmer and gently cook for 20 mins. Add a couple of table spoons of crème fraiche and bring back to a simmer. Strain into a colander over a bowl to retain cooking juices and then tip the meat mixture into an oven proof dish. Cut pastry to size and lay over the pie filling, tucking the sides under the mixture. Brush with egg wash and bake in a preheated oven 180C for 20-25 mins until pastry risen and golden. Meanwhile slightly thicken cooking juices with cornflour and serve with pie, roasted potatoes and mixed vegetables.