recipes
Christmas turkey and gammon pie
Serves:
Ingredients
- 800g short crust pastry
- 500g turkey breast
- 200g thick cut chopped gammon steak
- 2 leeks, finely sliced
- 1 celery stalk finely chopped
- 200ml chicken stock
- 100g dried cranberries
- Fresh chopped parsley and tarragon
- 100g chopped mushrooms
- 100g dry chestnuts, soaked and precooked
- 1 hand full pistachios (Lamb Brand)
- 2 tbsp butter
- 2 tbsp flour
- English mustard
- 1 beaten egg for egg wash
- Fresh seasoning
Method
Roll out 2/3 of the pastry and line a lightly buttered pie dish. Chop the turkey into chunky dice, seal in a hot pan with butter, season well. Add the leeks and celery and cook until wilted, stir in the mustard and flour, mix well to cook the flour to a light golden colour. Gradually pour in the stock, stirring continuously obtaining a rich thick veloute sauce. Remove from heat and stir in the gammon, mushrooms, cranberries, chestnuts, herbs and pistachios. Pour the mixture into the lined pie dish and cover with the remaining pastry. Brush with egg wash and bake in a hot oven temp 175°c for approximately 45 minutes.
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