Turkey, Ham and Leek Pie with Glazed Parsnips

Thu, 5 December 2019

Ingredients:
Pie mix

• 400g ready-rolled puff pastry,
• 400g diced cooked turkey

• 200g diced cooked ham
• 2 leeks, diced
• 30g butter
• 30g plain flour
• 200mls chicken stock
• 200mls cream
• 2 tablespoons chopped parsley
• 1 free range egg, beaten

Glazed Parsnips

• 4 parsnips, peeled and cut into batons
• 10mls olive, knob butter
• 10mls maple syrup
• 10mls sherry vinegar

Method

1. Preheat the oven to 220°C/Gas 7.
2. Place a medium sized pot on a medium heat and add butter. Sauté the leeks with no colour for 10 minutes until soft, add the flour and cook for 2 minutes.
3. Add chicken stock and cream, bring to a simmer and cook for 4 minutes, add the chopped parsley and season.
4. Turn off the heat and add the chopped turkey and ham.
5. Pour the mix in an oven safe pie or casserole dish and allow to cool.
6. Crack the egg in a bowl and beat for brushing the pastry.
7. Take the rolled out pastry and place on the top of the dish, using a little of the egg wash to seal.
8. Brush the top of the pasty with some egg wash, I like to use some Christmas cutter to cut some festive shapes of puff and lay on the top too, brush again with egg was and season the top of pastry with sea salt.
9. Bake in a pre-heated oven at 180°C for 15-20 mins until golden brown and piping hot.
10. For the parsnips: peel and cut the parsnips into batons of equal size, blanch them in boiling salted water for 3 minutes.
11. Allow the parsnips to cool on a tray. Heat a non-stick pan on a medium and sauté the parsnips until golden in a little olive oil, add the butter and maple syrup and glaze.