Turkey, Pea And Ham Pot Pie
serves 6
Ingredients
50g/2oz plain flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, cut into bite-size chunks
150g/5oz frozen peas
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 tablespoons crème fraîche
375g/13oz ready-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the flour in a bowl, season with salt and pepper, and toss the turkey until coated. Heat half of the oil in a large frying pan and brown the turkey on all sides. Remove the turkey from the pan using a slotted spoon. Set aside.
• Heat the remaining oil in the same pan, and sweat the onion for about 10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
• Pour in the stock, bring to the boil and simmer until thickened. Return the turkey to the pan, add the ham, peas and herbs, and simmer for 5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium baking dish and allow to cool.
• Lay out the puff pastry, rolling if necessary, to a size just larger than the top of the baking dish. Brush the edge of the dish with a little egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the beaten egg. Make small slits in the top for steam to escape.
• Bake for 30–35 minutes until the filling is completely heated through and the pastry golden brown. Serve hot.
serves 6
Ingredients
50g/2oz plain flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, cut into bite-size chunks
150g/5oz frozen peas
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 tablespoons crème fraîche
375g/13oz ready-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the flour in a bowl, season with salt and pepper, and toss the turkey until coated. Heat half of the oil in a large frying pan and brown the turkey on all sides. Remove the turkey from the pan using a slotted spoon. Set aside.
• Heat the remaining oil in the same pan, and sweat the onion for about 10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
• Pour in the stock, bring to the boil and simmer until thickened. Return the turkey to the pan, add the ham, peas and herbs, and simmer for 5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium baking dish and allow to cool.
• Lay out the puff pastry, rolling if necessary, to a size just larger than the top of the baking dish. Brush the edge of the dish with a little egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the beaten egg. Make small slits in the top for steam to escape.
• Bake for 30–35 minutes until the filling is completely heated through and the pastry golden brown. Serve hot.
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