Turkey, pea & ham pot pie
Ingredients
13
Steps
6
Serves
6
Cook Time
55-60 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Put the flour in a bowl, season with salt and pepper, and toss the turkey until coated. Heat half of the oil in a large frying pan and brown the turkey on all sides. Remove the turkey from the pan using a slotted spoon. Set aside.
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Heat the remaining oil in the same pan, and sweat the onion for about 10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
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Pour in the stock, bring to the boil and simmer until thickened. Return the turkey to the pan, add the ham, peas and herbs, and simmer for 5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium baking dish and allow to cool.
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Lay out the puff pastry, rolling if necessary, to a size just larger than the top of the baking dish. Brush the edge of the dish with a little egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the beaten egg. Make small slits in the top for steam to escape.
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Bake for 30–35 minutes until the filling is completely heated through and the pastry golden brown. Serve hot.