Asda turkeyciderpotpies 01

Turkey, ham and cider pot pies

Ideal for using up your seasonal roasts, these individual deep pies are creamy, comforting and full of flavour, with a dash of cider

By , 23 November 2018

(4 votes)

Turkey, ham and cider pot pies
  • 1 Hour 15 Mins

  • Serves: 4

  • Price: £1.33 per serving

Nutritional Info
Each 247g serving contains
  • Energy

    1912KJ

    437KCAL

    23%
  • Fat

    20.7g

    med

    30%
  • Saturates

    7.9g

    high

    40%
  • Sugars

    5.4g

    low

    6%
  • Salt

    1.09g

    med

    18%
of your reference intake.
Typical energy values per 100g: 774kJ/185kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 50g leftover ham, chopped (or 2 rashers smoked streaky bacon)
  • 1 leek, chopped
  • 1 stick celery, chopped
  • ½ medium carrot, diced
  • 1 clove garlic, crushed
  • 2tbsp plain flour
  • 300ml dry cider
  • ½ reduced-salt chicken stock cube, made up to 150ml
  • 200g leftover turkey, torn into chunks
  • 1tbsp fresh thyme leaves
  • 2tsp Dijon mustard
  • 4tbsp reduced-fat crème fraîche
  • Zest ½ lemon
  • 375g pack Asda Ready Rolled Light Puff Pastry
  • 1 medium egg, beaten
  • YOU WILL ALSO NEED
  • 4 x 300ml ramekins (or small ovenproof bowls)
Method
  • Heat the oil in a large frying pan on medium. Fry the ham (or bacon) for 3-4 mins until crisp. Remove from the pan and set aside.

  • In the same pan, fry the leek, celery and carrot for 8 mins until soft. Add the garlic and fry for 2 mins, then stir the flour into the pan and cook for 1 min. Slowly add the cider and stock, stirring constantly.

  • Return the ham to the pan along with the turkey and thyme. Bring to a boil, cover, then simmer for 15 mins, stirring occasionally.

  • Remove from the heat and stir in the mustard, crème fraîche and lemon zest. Allow to cool.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Divide the mixture between the 4 ramekins.

  • Roll out the pastry on a floured board to a thickness of 5mm. Cut out 4 circles 2cm larger than the dishes. Make the offcuts into leaf shapes. Brush the edge of each dish with egg, cover with a pastry circle and cut a hole in the middle to allow steam to escape. Add the pastry leaves, brush the lids all over with beaten egg, and sprinkle with black pepper.

  • Bake the pies in their pots on a baking tray for 45 mins until golden. Serve immediately.