These individual pies are a perfect way to use up some of your leftover Christmas turkey. They are a doddle to make at any time of the year with ingredients you want to use up too.
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Easy
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Ingredients
butter 25 g
fresh thyme 1 tsp
Dijon mustard 2 tsp
egg 1
double cream 200 ml
white wine 100 ml
chicken stock cube 100 g
leek 1
puff pastry 320 g
cooked ham 150 g
roast turkey 500 g
Method
Heat the oven to 200c/180c fan.
Thinly slice the leeks and chop the sage.
Melt the butter in a large saucepan and gently add the leek and sage leaves until softened.
Increase the heat, pour in the wine, and cream. Allow to bubble for a couple of minutes to thicken slightly.
Tear the turkey meat and ham into chunks or strips. Add to the pan with the ham, mustard, chicken stock and any extra leftovers you fancy throwing in!
Season with salt and pepper, bring to a simmer and cook for a few minutes until the sauce has thickened enough to coat the meat.
Beat the egg and milk together to make an egg wash.
Spoon into four individual pie dishes (or one larger one). Brush the rim of the dish with the egg wash.
Cut the pastry into four (or leave whole of you are making a large pie) and lay over the top.
Press the edges down to seal onto the dish and trim any excess pastry.
Cut a small slit into the top of the pies to allow any steam to escape and brush with the egg wash. You can use any trimmings to decorate the pie.
Place on a baking tray and cook for 15 minutes until the tops are golden and the sauce starts to bubble around the edges of the pies.
While the pies are baking, bring a pan of salted boiling water to a simmer. Remove the tough stalks from the green beans and place them in the water.
Boil for 5 minutes, then drain and toss with a knob of butter and season.
Serve the pies with green beans on the side for a lunch or light supper.
