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Turkey and Ham Pie
Ingredients
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450 gram (1 pound) plain flour
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pinch Schwartz Sea Salt
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pinch English mustard powder
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100 gram (4 ounce) white vegetable fat
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100 gram (4 ounce) hard margarine or butter
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1 sachet White Wine Sauce with Herbs
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300 millilitre (½ pint) milk, plus 1 tbsp
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25 gram (1 ounce) butter
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25 gram (1 ounce) chestnut mushrooms, quartered
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450 gram (1 pound) cooked lean turkey meat, diced
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225 gram (8 ounce) cooked lean ham, diced
Key Products
Instructions
- 1 Sift the flour into a bowl with the salt and mustard powder. Rub in the fats with your fingertips until the mixture resembles fine breadcrumbs. Add 6-8 tbsp chilled water and bring the mixture together with a round bladed knife. Knead gently and wrap the dough in cling film and chill for 30 minutes.
- 2 Meanwhile, blend the packet mixture with the milk and simmer until thickened. Melt the butter in a saucepan and fry the mushrooms for 5 minutes. Add the mushrooms to the sauce with all of the buttery juices. Fold in the diced meat.
- 3 Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Cut one third off the dough and roll the larger piece out on a floured surface and used to line a medium sized deep pie dish. Prick the pastry base and trim the edge with a knife. Re-roll the trimmings and cut 1cm wide strips. Brush the pastry rim with the milk and lay the strips on top. Brush the strip with a little more milk. Roll the remaining third of pastry to an oval large enough to cover the dish.
- 4 Spoon the meat mixture into the dish and lay the pastry over. Push the pastry edges together to seal and then lift the dish up and trim the pastry with a knife. Tap the pastry sides up with a knife and pinch the edges with your fingers to form a fluted edge. Brush with the remaining milk and make 2 slits in the pie surface. Bake on the middle shelf for 45 minutes. Serve.
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