Winter warmers
When the weather’s cold there’s nothing better than tucking into a steaming hot pie
TURKEY, HAM & LEEK PIE
A great recipe for using up leftover turkey and ham Serves: 6 Preparation time: 30 mins Cooking time: 45 mins
For the pastry:
450g (1lb) plain flour 50g (2oz) poppy seeds 100g (4oz) butter, cold and cut into cubes 100g (4oz) lard, cold and cut into cubes 150g (5oz) strong Cheddar, finely grated 1 medium free range egg yolk, to glaze
For the filling:
2 tbsp olive oil 2 x 500g (1lb 2oz) packs leeks, trimmed, cleaned and sliced 20g (¾oz) pack sage leaves, shredded 4 tbsp plain flour 100ml (4floz) medium white wine 500ml (1pt) turkey or chicken stock 500g (1lb 2oz) cooked turkey meat, pulled into chunks (or 500g cooked chicken breast) 300g (10½ oz) ham, cut into chunks 150ml (5floz) crème fraîche 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Tip the flour and poppy seeds into a large bowl. Add the butter and lard and rub with your fingers until it resembles large breadcrumbs. Add the cheese and about 8-9 tbsp of cold water until it comes together in a soft dough, then knead briefly. Wrap in clingfilm and place in the fridge to rest for at least 30 mins. 2. To make the filling, gently cook the leeks in the olive oil with the lid on the pan until softened. Add the sage and cook for 2 mins, then stir in the flour and season generously. 3. Slowly stir in the wine and stock, until a thick sauce is formed. Add the cooked turkey, ham and crème fraîche. Tip into a 2-litre (4pt) lipped pie dish and leave to cool completely. 4. Meanwhile, roll out the pastry to 5mm (¼in) thick and cut to just bigger than the size of the dish. Brush the edges of the dish with water and use the pastry trimmings to cover the lip. Place the rest of the pastry on top of the pie, pressing onto the pastry lip. Slash the top to allow steam to escape and use any leftover pastry to decorate. Brush with egg yolk and place in the oven to bake for 35-40 mins, until golden. Per serving: 793 cals 4.8g sugars 45.8g fat (21.5g sat fat)