Turkey, Pea and Ham Pot Pie

recipe

Turkey, Pea and Ham Pot Pie

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This is great for making in advance and leaving in the fridge or freezer until ready to bake. For a special touch, make small, individual pies using 6 x 200ml glass ramekins.

Ingredients

500g diced turkey thighs
1 thick slice of ham (about 175g) from a supermarket deli counter, cut into bite-size chunks
5 tbsp flour
salt and pepper
3-4 tbsp light oil
1 onion, chopped
250ml chicken stock
150g frozen peas
2 tsp chopped fresh tarragon
2 tsp chopped fresh chives
2 tbsp creme fraiche (half-fat is fine)
375g ready-rolled puff pastry
1 egg, beaten

Serves: 4 Preparation: 25 Cook Time: 35 Total Time: 60min

Directions

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Place the flour in a bowl, season with salt and pepper and toss the turkey chunks until coated. Shake off any excess flour, retaining it in the bowl. Heat about one or two tablespoons of the oil in a large frying pan and brown the turkey on all sides, working in batches and adding more oil as needed, then remove from the pan.
Heat the rest of the oil in the same (unwashed) pan and fry the onion until soft, about minutes. Stir in the remaining flour (about one tablespoon) and cook for one minute.
Pour over the chicken stock, bring to the boil and simmer until thickened, about minutes. Return the turkey to the pan, add the ham, peas and herbs and simmer for another minutes. Stir in the creme fraiche, if using. Transfer the mixture to a pie or baking dish, approximately - cm/ ins in diameter (or equivalent in square, rectangle or oval) and allow to cool.

Source: Terry Farris