Replace the gammon with an extra 150g turkey, if you prefer
(27 votes)
Cook: 1 Hour
Serves: 4
Price: 58p per serving
Nutritional Information
Each 302g serving contains
Energy
2383kj
569kcal
2383kj
569kcal
28%
Fat
30g
30g
High
43%
43%
Saturates
14g
14g
High
70%
70%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
3.2g
3.2g
High
53%
53%
of your reference intake.
Typical energy values per 100g:
789kj/189kcal
Typical energy values per 100g:
789kj/189kcal
Ingredients
15g butter
1 tbsp sunflower oil
2-3 shallots, trimmed, halved lengthways and sliced
150g mushrooms, halved or quartered (depending on size)
300ml chicken stock
1 level tbsp chopped fresh thyme or 1 tsp dried thyme
1 level tbsp cornflour
3 tbsp reduced-fat crème fraîche
2 level tsp Asda Dijon Mustard
350g cooked turkey, cubed
150g lean cooked gammon, cubed
250g ready to roll puff pastry flour, for rolling out
1 free-range egg, beaten
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Melt the butter in a pan with the oil and gently fry the shallots over a low heat, stirring occasionally, until soft. Add the mushrooms and cook, stirring, until they shrink and the juices run out. Increase the heat and cook until most of the juices have evaporated. Add the stock and thyme, then cover and simmer for 10 minutes.
2
Mix the cornflour with a little cold water and stir in. Cook until boiling and thickened, then pour into a cold bowl.
3
Stir in crème fraîche and mustard, then stir in the meat and put in a pie dish.
4
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut a lid large enough to cover the pie. Cut a strip 1cm thick from the scraps. Dampen the rim of the pie dish and lay the pastry strip on it. Dampen this rim and place the pastry lid on top. Lightly press the rim to seal the pastry layers together. Make a hole in the middle of the lid, so that steam can escape. Decorate with pastry leaves made from scraps, if you like.
5
Brush with the egg and bake for 20-25 minutes.