Leftovers Please: Christmas Ham and Turkey Pie Recipe

For minimal effort and maximum taste, Mitchell Turner's (Head Chef of Rick Stein at Bannisters Port Stephens) ham and turkey pie recipe will win over the most discerning of palates. The beauty of this recipe is that it uses all the leftover veg, meat and gravy. Don't worry if you don't have the exact ingredients below, use whatever you have in the fridge! 

• 300g turkey picked off the bone and shredded
  
• 200g ham picked and shredded
  
• 2 x  onions - diced
  
• 1 x garlic clove – finely diced
  
• 1 x stick of celery - diced
  
• 1 x carrot - diced (you can use cooked carrots, cut them down and add with the peas)
  
• 100g peas (cooked from Christmas Day or frozen)
  
• 500-700ml chicken stock (plus a small amount of left-over gravy if any)
  
• 50ml Pure Cream
  
• 1 x tbsp Dijon Mustard
  
• 2 x sheets puff pastry – defrosted
  
• 2 x tbsp flour
  
• 2 x eggs – beaten
  
• Salt and pepper to taste 
  

1. Sweat down celery, onion and garlic in oil until it becomes soft and translucent – if your carrots are raw add them now too. 
   
2. Dust over 2 x tbsp flour and stir through, drop the temp to low and slowly add 500ml chicken stock. Once it’s all in, take the temperature back up to a simmer. If you’ve got any leftover gravy from Christmas Day, throw that in, it will add a nice depth of flavour. 
   
3. Keep an eye on the mix as you bring it up to temperature, you’re looking for a saucy consistency, not gluggy or too thick. 
   
4. Once you’ve got the right consistency, turn the heat off add 50ml of pure cream, taste test! Add seasoning, lots of black pepper and 1 tbsp of good quality mustard, or more, to taste. 
   
5. Add the peas now, and if you’re using cooked carrots add these too. 
   
6. Put the pie mix straight into the dish. Brush the egg wash onto the pie dish above the mix and where you’ll want the pastry to stick.
   
7. Layer the pastry on and gently press the sides to seal the mix in, use a fork to gently adhere the pastry to the dish and make a few knife marks in the centre of the pastry to help let the hot air escape. 
   
8. Brush the pastry with the egg wash and cool in the fridge for 10 mins. 
   
9. Repeat. 
   
10. PREHEAT the oven to 180’ and cook pie for 25 mins
    
11. If your dish is on the deep side, preheat to 160’ and cook for 30-35mins. 
    
12. Look for the pastry to be puffed and golden and the pie mix to be heated through, you can always use a metal skewer or knife to check the inside temp. 
    
13. Serve with more gravy, if it’s available, and some lightly dressed leaves. 
    

This dish is from Mitchell Turner, Head Chef of Rick Stein at Bannisters Port Stephens.

Website: https://www.bannisters.com.au/port-stephens/

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