turkey and ham pie

6 Add the turkey and ham and stir. Add the sage and cook for a further 2 minutes then stir in the flour and season generously.

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Brush the filo with the remaining oil and bake for.

. Lightly scrunch the 4 filo sheets and place on top of the pie then scatter over the cranberries and orange zest. A deliciously creamy sauce gets ladled over top. Remove and leave to cool for a while then spread on the cranberry topping. Turkey and ham pie is the perfect way to make the most of your Christmas leftovers.

Slowly pour in the wine and then the stock until a thick sauce is formed. Its as simple as layering 1 cup each of cubed ham and cubed turkey in a pie dish with some cooked peas. 8 Pour the pie filling and sauce into a pie dish and allow to cool. Stir in the parsley and mustard and cook for a further 2 minutes.

Pack the filling into the pastry case and return to the oven for 15 minutes at 170ºc for the flavours to bake together. Mix the cornflour with the milk until blended then add to the stock stirring until thickened. Its flavoured with aromatics. While it is cooling spread on the cranberry jelly.

You can add almost any veg you like to your pie which is fab if youve got lots of greens leftover from Christmas day. The heat from the pie will melt the jelly slightly which helps it settle into the pie. Pack the filling into the pastry case and put the pie in the oven for 15 minutes at 170ºCGas 3 for the flavours to bake together. Remove from the heat and stir in the turkey ham peas and parsley.

Cover and simmer for 15 minutes. Spring onions and celery and thyme. Add the cooked turkey and ham and stir in the crème fraîche. Bring to a simmer to thicken then add the turkey and ham to the mixture.

Youll only need 15 mins in the kitchen to prep it and then another 40 mins to bake it in the oven. You could also add carrots if you wanted to. 7 Add the cream and season to taste with white pepper and salt. Leave the pie to cool completely and serve cold.

Fold in the ham and turkey. Remove and leave to cool. Press half of your prepared rolled out 10 inch dough circles of gluten-free pie crust into a deep dish pie pan 2 inches Add 2 cups of leftover cooked veggies or another medley of cooked. To make the filling put the onion and carrot into a saucepan with the stock.

9 Cut the pastry a little larger than the dish and lift it into place use a rolling pin to help you. Season to taste use lots of freshly ground black pepper and sea salt flakes but tread carefully as your gammon may be salty. A traditional pie features lots of vegetable and is the perfect use up dish. Tip the filling into a 2-litre lipped pie dish and leave to cool completely.

Pour into a 15-litre baking dish. 10 Make a steam hole to expose the funnel if using.

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