Recipes
Recipes

Turkey, ham and cider pot pies

Ideal for using up your seasonal roasts, these individual deep pies are creamy, comforting and full of flavour, with a dash of cider

Ideal for using up your seasonal roasts, these individual deep pies are creamy, comforting and full of flavour, with a dash of cider

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(24 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.33 per serving

Nutritional Information

Each 247g serving contains

Energy
1912kj
437kcal
23%
Fat
20.7g
High
30%
Saturates
7.9g
Med
40%
Sugars
5.4g
Med
6%
Salt
1.09g
Med
18%
of your reference intake.
Typical energy values per 100g:
774kJ/177kcal

Ingredients

1tbsp rapeseed oil

50g leftover ham, chopped (or 2 rashers smoked streaky bacon)

1 leek, chopped

1 stick celery, chopped

½ medium carrot, diced

1 clove garlic, crushed

2tbsp plain flour

300ml dry cider

½ reduced-salt chicken stock cube, made up to 150ml

200g leftover turkey, torn into chunks

1tbsp fresh thyme leaves

2tsp Dijon mustard

4tbsp reduced-fat crème fraîche

Zest ½ lemon

375g pack Asda Ready Rolled Light Puff Pastry

1 medium egg, beaten

YOU WILL ALSO NEED

4 x 300ml ramekins (or small ovenproof bowls)

Method

1
Heat the oil in a large frying pan on medium. Fry the ham (or bacon) for 3-4 mins until crisp. Remove from the pan and set aside.
2
In the same pan, fry the leek, celery and carrot for 8 mins until soft. Add the garlic and fry for 2 mins, then stir the flour into the pan and cook for 1 min. Slowly add the cider and stock, stirring constantly.
3
Return the ham to the pan along with the turkey and thyme. Bring to a boil, cover, then simmer for 15 mins, stirring occasionally.
4
Remove from the heat and stir in the mustard, crème fraîche and lemon zest. Allow to cool.
5
Preheat the oven to 200C/180C Fan/Gas 6.
6
Divide the mixture between the 4 ramekins.
7
Roll out the pastry on a floured board to a thickness of 5mm. Cut out 4 circles 2cm larger than the dishes. Make the offcuts into leaf shapes. Brush the edge of each dish with egg, cover with a pastry circle and cut a hole in the middle to allow steam to escape. Add the pastry leaves, brush the lids all over with beaten egg, and sprinkle with black pepper.
8
Bake the pies in their pots on a baking tray for 45 mins until golden. Serve immediately.

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