Turkey, gammon and sprout pie
Turn your Christmas leftovers into a hearty pie. This recipe is the perfect way to use up leftover turkey, gammon and vegetables.
Serves 8
Ingredients
- 2 tbsp unsalted butter
- 300g cooked gammon
- 500g cooked turkey
- 3 tbsp plain flour
- 500ml chicken stock
- 2 tbsp mustard
- 200ml tub crème fraîche
- 200g cooked brussels sprouts
- 500g puff pastry
- 1 medium egg
Method
- Heat the butter in a saucepan and add the sliced gammon and shredded turkey, cook on a medium heat for 5 minutes, until evenly browned. Stir in the flour and cook for another 1 minute. Pour in the stock and bring to a simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
- Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the sprouts and transfer to a large pie dish and leave to cool.
- Preheat the oven to 220˚C. Roll the pastry on a floured work surface so that it’s large enough to cover the pie dish. Cut a couple of slits in the pastry sheet to let steam escape and lay on top of the pie and brush with egg. Bake for 5 minutes and then reduce the oven temperature to 200˚C. Cook for a further 30-35 minutes, until golden and piping hot.
Recipe by Waitrose