Making an entire ham or turkey for two people usually means a lot of leftovers. That’s why I love this recipe for turkey and ham pie that uses up some of the turkey and ham in our freezer. It calls for a puff pastry crust but you can use a regular pie crust if need be.
1 lb. cooked turkey meat
1/2 lb. cooked ham
2 carrots, diced
1/4 c butter
1 celery stalk
12 shallots, peeled and left whole
1/2 lb sliced portabella mushrooms1/4 c corn starch
2 cups milk
2 tsp. fresh tarragon or parsley, chopped
seal salt
ground black pepper
10 oz. puff pastry dough1 beaten egg for glaze
Cut the turkey meat along the grain and cut the ham into strips of a similar size. Fry the carrots gently in the butter for a few minutes, then add the celery, shallots, and mushrooms, and continue to cook for about 5 minutes. Combine the milk and cornstarch then slowly add it to the pan, stirring or beating constantly to avoid lumps. Simmer it for a further 5 – 10 minutes before adding the turkey, ham, and seasoning. Remove from the heat, stir everything together well, and add the fresh herbs. Ladle the mixture into your pie pan and let it cook. You may do this hours before you need it or the night before. Preheat the oven to 400F.
Cover the pie with dough and brush it with beaten egg. Bake for 40 – 60 minutes or until golden brown and puffy.
Shugga P's Gluten Free Goodness 