This delicious dish gets rid of leftover gammon as well as turkey, or make it with chicken and bacon any time of year.
TO DRINK: Jacobsdal Pinotage 2004, with ripe plum aromas and just a touch of vanilla sweetness on the nose.
Ham and turkey pie
- 100g butter
- 3 leeks, chopped
- 45ml (3 tbsp) cake flour
- 500ml (2 cups) good chicken or turkey stock, hot
- 700g cooked turkey, no bones or skin, cut into chunks
- 3 thick slices gammon, cubed
- 125ml (½ cup) fresh flat-leaf parsley, chopped
- 500ml (2 cups) fresh cream
- 1 x 400g packet puff pastry
- 1 large egg, beaten, for glazing
Melt the butter in a heavy saucepan and cook the leeks until softened, about 5 minutes. Stir in the flour to make a roux. Add the stock, stirring constantly to prevent lumps from forming. Add the turkey and gammon and stir well. The mixture should still be a bit runny – if not, add more stock. Add the parsley and cream and set aside to cool.
Preheat the oven to 180ºC.
Roll out the pastry to the size of an oven-proof dish for 4. Fill the dish with the turkey mix and top with the pastry. Glaze with the egg and bake until golden, about 35 minutes. Serve hot.
Vicki Clarke and Nikki Gaskell run the dynamic catering company Fresh as well as Bella restaurant in Rivonia, Johannesburg. Vicki 082 414 9245; Nikki 083 741 7436; Bella 011-883-6665.