Jess' Leftover Turkey & Ham Pot Pie
By Jess Murphy
These recipes breathe new life into roast remnants and extra cheese; join us in a delicious crusade against food waste! A great chance to use up leftover cheese and meat like turkey and ham!
12 people
45 minutes
45 minutes
Ingredients
- 100 g Butter
- 200 g Cheese can use leftovers
- 200 ml Chicken Stock or turkey stock
- 3 tsp Dijon Mustard
- 1 - Egg beaten
- 250 ml Fresh Cream
- 500 g Ham can use leftovers
- 4 - Leeks chopped
- 75 g Plain Flour
- 5 - Sage leaves
- 1 pinch Salt and Pepper to season
- 25 g Sesame Seeds
- 1 tsp Thyme
- 500 g Turkey can use leftovers
Method
- Starting with the sauce, heat the butter up in a saucepan, add the leeks, thyme and sage, and cook gently for 10
mins until it's soft but not coloured. Add the flour and stir
into a paste, add white pepper and a sprinkle of salt, pour
in your stock and cream, and bring it to a simmer. - Stir through the mustard. Then fold in the turkey, ham
and cheese and pop aside to cool. - Place your mix in an enamel pie bowl and place the puff
pastry on top, brush with an egg wash, and fork down the
sides. Cut breathing slashes into the pie and decorate
with pastry scrap leaves. Then sprinkle with sesame seeds
for extra crunch. - When you're ready to bake, preheat your oven to 200˚C
with a baking sheet underneath for any bubble-ups. Bake for 40-45 minutes and serve with your hearty
veggie leftovers.
