Chicken or turkey and ham pie

A traditional turkey or chicken pie contains lots of vegetable and is the perfect 'use up' dish. You can add almost any veg you like to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, mushrooms, carrots and broad beans. This recipe also makes use of the turkey/chicken stock from a roast dinner, and you can make it richer if you prefer by adding cream or crème fraiche to the sauce.

Serves: 6

25g flour
1lt turkey or chicken stock
350g cooked turkey or chicken cut into chunks or strips
125g cooked ham cut into chunks
6 leeks, cleaned and chopped
1 onion, peeled and finely chopped
1 stalk celery, chopped
2tbsp chopped parsley
200g ready make shortcrust pastry
90g butter
75g flour
1 tbsp English mustard
A pinch of salt and ground pepper

1. Preheat the oven to 220°C/425°F/gas 7.
2. Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
3. Place the chicken pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
4. Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
5. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 mins. After this time reduce the heat to 180°C/350°F/gas 4 and bake for a further 15 mins.

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Chicken or turkey and ham pie
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