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Turkey, gammon and leek pie with wholegrain mustard
Ingredients
For the sauce
- 50g butter, plus a little extra for greasing the dish
- 50g plain flour
- 400ml milk
- 200ml single cream (Elmlea light)
- 3 tbsp sherry (optional)
- 1 tbsp wholegrain mustard
You will also need
- 1 tbsp olive oil
- 25g butter
- 3 cloves garlic
- 2 leeks, sliced
- 500g cooked turkey, cut into strips
- 200g thickly sliced cooked ham or gammon, cut into strips
- 175g frozen peas, defrosted
- 100g cheddar, grated
- 50g chopped walnuts
- 250g puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
Method
Start this recipe by greasing an ovenproof dish with the extra butter and put aside.To make the sauce, put the butter, flour, milk and single cream in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth. Stir in the sherry (if using) and mustard, season to taste and simmer for 1 minute. Remove from the heat. Next, fry the garlic in a large pan with the olive oil and butter, then add in the leeks and soften for 5 minutes. Add in the defrosted peas, along with half the grated Cheddar cheese, walnuts and the prepared sauce. Mix well then tip into the prepared dish. To finish, roll out the puff pastry and use to cover the top of the pie. Press down the edges and cut off any excess pastry. Brush lightly with the beaten egg and sprinkle over the sesame seeds. When ready, bake for 30-35 minutes until the topping is golden brown. Allow to sit for 5 minutes before serving.
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