
RECIPE OVERVIEW
A great way to use up left over ham and turkey.
Ingredients Add to Shopping List
Serves: 4 people
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250 ml Chicken Stock Cube
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300 g Cooked Turkey
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125 ml Fresh Cream
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1 - Fresh Egg
beaten -
25 g Mushrooms
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35 g Plain Flour
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375 g Puff Pastry
thawed -
25 g SuperValu Butter
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2 tbsp SuperValu Fresh Chives
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2 tbsp SuperValu Fresh Parsley Flat Leaf
chopped -
90 g Supervalu Smoked Bacon Lardons
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60 ml White Wine
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
- Melt the butter in a saucepan over a low heat.
- Add the flour to the melted butter and cook for approximately 2 minutes, stirring constantly.
- Pour in the chicken stock and white wine and cook for a further two minutes.
- Add the cream and bring the mixture to the boil until thickened.
- Next add in the chopped turkey and ham and combine into the sauce, then stir in the mushrooms, parsley and chives.
- Remove from the heat and allow to cool completely.
- Meanwhile roll out the pastry on a lightly floured surface to form a large rectangle.
- Cut in length halfways to give to wide pieces.
- Place one pastry sheet on the lined baking tray and place a couple of large spoonfuls of the cooled turkey and ham mixture in the centre.
- Carefully bring the edges of the pastry together, pressing theedges to seal.
- Trim if necessary, then brushover with the beaten egg.
- Repeat until all the mixture has been used.
- Place the pasties on a baking tray lined with some parchment paper and place in the oven for 25–30 minutes until golden.
- Remove from the oven and serve immediately with some cranberry sauce.
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I have tried this recipe but used homemade shortcrust pastry and it works just as well. Absolutely delicious!
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