Turkey, ham and cider pot pies
- 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)
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.