Gammon And Turkey Pie Recipes

TURKEY AND HAM PIE

Steps:

• Cut the butter and lard into small cubes. Put them in a large glass bowl with the salt and flour. If you are using salted butter, then leave out the salt.
• Gently rub the butter with the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add enough of a beaten egg until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
• To use a food processor tip the ingredients into the bowl, attach the lid, and pulse the mixture three or four times until it gets to the breadcrumb stage.
• Next add the beaten egg and pulse twice.
• Turn the processor on full and within a few seconds the mixture should come together into a ball.
• Chill the dough for 30 minutes.
• Cut the mushrooms, ham and turkey into equal bite sized pieces.
• Heat the oil in the frying pan over a medium heat and add the mushrooms. Cook for about 5 minutes until the mushrooms are softened, then set them aside.
• In the same pan, add the butter until melted. Tip in the flour and stir together for one minute to cook the flour.
• Mix the stock and milk together and gradually pour into the roux mixture, stirring all the time.
• As the sauce thickens, keep stirring and cook for a further minute.
• Check the seasoning, stir in the tarragon and allow the mixture to cool for a few minutes.
• Tip the cubed leftover turkey, ham and cooked mushrooms into the sauce and stir well. Transfer the mixture to the pie dish.
• Dust the work surface and rolling pin with a small amount of flour.
• Roll out the dough to about half a centimetre thick and lay over the pie dish.
• Cut away the excess pastry and flute the pie edges. Roll out the remaining dough to decorate the pie. the dough.
• Beat the egg with the water and stick the decorations to the pastry.
• Use the remaining egg wash to glaze the pie before baking.
• Preheat the oven and bake at 190 C / 375 F / 170 FAN / Gas 5 for about 30 minutes until golden.
• Let the pie rest for a few minutes before serving.