Turkey & gammon pie
- 15g butter
- 1 tbsp sunflower oil
- 2-3 shallots, trimmed, halved lengthways and sliced
- 150g mushrooms, halved or quartered (depending on size)
- 300ml chicken stock
- 1 level tbsp chopped fresh thyme or 1 tsp dried thyme
- 1 level tbsp cornflour
- 3 tbsp reduced-fat crème fraîche
- 2 level tsp Asda Dijon Mustard
- 350g cooked turkey, cubed
- 150g lean cooked gammon, cubed
- 250g ready to roll puff pastry flour, for rolling out
- 1 free-range egg, beaten
Pre-heat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan with the oil and gently fry the shallots over a low heat, stirring occasionally, until soft. Add the mushrooms and cook, stirring, until they shrink and the juices run out. Increase the heat and cook until most of the juices have evaporated. Add the stock and thyme, then cover and simmer for 10 minutes.
Mix the cornflour with a little cold water and stir in. Cook until boiling and thickened, then pour into a cold bowl.
Stir in crème fraîche and mustard, then stir in the meat and put in a pie dish.
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut a lid large enough to cover the pie. Cut a strip 1cm thick from the scraps. Dampen the rim of the pie dish and lay the pastry strip on it. Dampen this rim and place the pastry lid on top. Lightly press the rim to seal the pastry layers together. Make a hole in the middle of the lid, so that steam can escape. Decorate with pastry leaves made from scraps, if you like.
Brush with the egg and bake for 20-25 minutes.