Chirstmas Leftovers
Blog Entry: Tuesday 28 Dec 2010
Ingredients:
30g butter
1 large finely chopped onion
450g sliced mushrooms
275ml cream
100ml chicken or turkey stock
675g cooked turkey and ham leftovers, cut into 2cm chunks
1 tbsp chopped tarragon, or marjoram
Puff pastry, rolled out to 1⁄2cm thickness, enough to cover the pie
Method:
1. Heat the oven up to 230°C/450°F/Gas Mark 8.
Melt the butter in a large saucepan. Add the chopped onion, sweat on a gently heat until the onions are softened and season with salt and pepper.
2. Meanwhile, melt a little butter in a frying pan and fry the sliced mushrooms over a high heat, until golden brown (you may need to do this in two batches).
3. Add the mushroom to the onions, together with the cream and stock and bring to the boil. Simmer gently for several minutes until it starts to thicken, then season to taste.
4. Stir in the meat leftovers, and pour into a shallow baking dish. Cover with puff pastry and seal the edges.
5. Make a small incision in the top of the pie to let the steam out. Transfer to the oven and bake for 10 minutes, then turn the heat down to 200°C/400°F/Gas Mark 4 and bake for a further 20 minutes. When the pastry is golden brown, remove from the oven and leave to cool slightly before serving.
Enjoy!
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