Jess' Leftover Turkey & Ham Pot Pie
Jess Murphy
Jess Murphy
Recipe - SuperValu Online
Jess' Leftover Turkey & Ham Pot Pie
Prep Time45 Minutes
Servings10
Cook Time45 Minutes
Ingredients
500g ham (cut into thick slices)
700g turkey (torn into strips)
200g leftover cheese
100g butter
75g plain flour
1 tsp fresh thyme
3 leeks
200ml turkey/chicken stock
25g white sesame seeds
250ml SuperValu Fresh Cream
3 tsp Dijon mustard
5 sage leaves
2 sheets puff pastry
1 egg, beaten
Salt & white pepper
Directions
- Starting with the sauce, heat the butter up in a saucepan, add the leeks, thyme and sage, and cook gently for 10 mins until it's soft but not colored. Add the flour and stir into a paste, add white pepper and a sprinkle of salt, pour in your stock and cream, and bring it to a simmer.
- Stir through the mustard. Then fold in the turkey, ham, and cheese and pop aside to cool.
- Place your mix in an enamel pie bowl and place the puff pastry on top, brush with an egg wash, and fork down the sides. Cut breathing slashes into the pie and decorate with pastry scrap leaves. Then sprinkle with sesame seeds for extra crunch.
- When you're ready to bake, preheat your oven to 200ËšC with a baking sheet underneath for any bubble-ups. Bake for 40-45 minutes and serve with your hearty veggie leftovers.
45 minutes
Prep Time
45 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Not Available
Not Available
SuperValu Irish Creamery Butter (454 g)
€3.39€7.47/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Leeks (350 g)
€1.89€5.40/kg
Knorr Chicken Stock Pot 4 Pack (28 g)
2 for €3
€2.79€24.91/kg
SuperValu Sesame Seeds (200 g)
€1.19€5.95/kg
SuperValu Fresh Cream (250 ml)
€1.39€5.56/l
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
SuperValu Fresh Sage (15 g)
€1.29€86.00/kg
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
€4.25€6.64/kg
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Not Available
Directions
- Starting with the sauce, heat the butter up in a saucepan, add the leeks, thyme and sage, and cook gently for 10 mins until it's soft but not colored. Add the flour and stir into a paste, add white pepper and a sprinkle of salt, pour in your stock and cream, and bring it to a simmer.
- Stir through the mustard. Then fold in the turkey, ham, and cheese and pop aside to cool.
- Place your mix in an enamel pie bowl and place the puff pastry on top, brush with an egg wash, and fork down the sides. Cut breathing slashes into the pie and decorate with pastry scrap leaves. Then sprinkle with sesame seeds for extra crunch.
- When you're ready to bake, preheat your oven to 200ËšC with a baking sheet underneath for any bubble-ups. Bake for 40-45 minutes and serve with your hearty veggie leftovers.