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    Turkey, gammon & sprout pot pie - BritMums

    Leftover turkey recipe: Turkey, ham & sprout pot pie

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    Have some leftover ham or gammon? Make this Leftover turkey recipe: Turkey, ham & sprout pot pie!

    19 December 2018 by BritMums
    Turkey, gammon & sprout pot pie - BritMums
    Picture: Courtesy of Waitrose & Partners

    This meaty pot pie is great for using up leftover turkey and hame or you can start afresh. Either way, it’s an entire meal in one. 

    Planning

    • Preparation time: 30 minutes + cooling
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes + cooling
    • Serves: 8

    Ingredients

    2 tbsp unsalted butter
    300g cooked gammon (preferably smoked), cut into 1.5cm pieces
    500g cooked turkey, shredded into bitesize pieces
    3 small trimmed leeks (about 300g), washed and cut into 2cm rounds
    3 tbsp plain flour, plus extra for dusting
    500ml fresh chicken stock
    2 tbsp essential mustard
    200ml tub crème fraîche
    ½ x 20g pack tarragon, leaves only, roughly chopped
    200g cooked brussels sprouts, sliced
    500g block puff pastry
    1 medium egg, beaten
     

    Method

    1. Heat the butter in a large heavy-based casserole or saucepan. Add the gammon and turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir 
      in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
    2. Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish (at least 1.5 litres in size). Leave to cool.
    3. Preheat the oven to 220˚C, gas mark 7. Roll the pastry on a floured work surface so that it’s large enough to cover the pie dish with plenty overhanging. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg. Cut a couple of slits in the pastry sheet to let steam escape (or for a pie funnel) and lay on top of the pie. Crimp the edges, brush with more egg and decorate if you wish using the pastry trimmings. Bake for 5 minutes and then reduce the oven temperature to 200˚C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot. 

    Recipe and image courtesy of Waitrose & Partners

    More Christmas recipe inspiration

    • Leftover turkey recipe: Turkey, ham & sprout pot pie
    • Christmas leftover recipes: Vegetable tart
    • Ham recipes: Christmas spiced gammon
    • Leftover turkey recipe: Pepper turkey & vegetable stir fry
    • Leftover turkey recipe: Turkey & ham pie with leeks
    • Christmas dinner leftover recipes
    • Recipes: Sticky clementine puddings
    • Christmas turkey: Roast turkey with citrus and herb butter
    • Vegetarian Christmas Dinner: Spinach & Stilton tartiflette
    • Vegetarian Recipes: Flaky mushroom & thyme pie
    • Red cabbage recipes: Jewelled braised red cabbage with apple and pomegranate
    • Christmas baking: Classic Gingerbread men recipe
    • Christmas Food: Canapés, turkey & desserts
    • Marco Pierre White’s top Christmas turkey tips

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