Neven Maguire's Turkey & Ham Pie
Neven Maguire
Neven Maguire
Recipe - Clondalkin
Neven Maguire's Turkey & Ham Pie
Prep Time30 Minutes
Servings6
Cook Time55 Minutes
Ingredients
400g Simply Better Ready to Roll All Butter Puff Pastry
450g Leftover Simply Better Heritage Bronze Irish Reared Turkey, cut into bite sized pieces
275g Leftover Simply Better Cooked Ham, cut into bite sized pieces
250g Simply Better Irish Made Poultry Gravy
150ml Dunnes Stores Simply Better Jersey Cream
1 Simply Better Corn Fed Egg, beaten with a splash of milk
120ml Dry White Wine
75g Butter
1 Large Onion, finely chopped
2 Carrots, diced
2 Celery Sticks, diced
2 Small Leeks, trimmed and finely sliced
100g Button Mushrooms, halved
2 Tsp Dijon Mustard
2 Tsp Fresh Thyme Leaves
50g Plain Flour, plus extra for dusting
Sea Salt
Freshly Ground Black Pepper
Directions
INGREDIENTS
- 400g Simply Better Ready to Roll All Butter Puff Pastry
- 450g Leftover Simply Better Heritage Bronze Irish Reared Turkey, cut into bite sized pieces
- 275g Leftover Simply Better Cooked Ham, cut into bite sized pieces
- 250g Simply Better Irish Made Poultry Gravy
- 150ml Simply Better Single Source Irish Jersey Cream
- 1 Simply Better Corn Fed Egg, beaten with a splash of milk
- 120ml Dry White Wine
- 75g Butter
- 1 Large Onion, finely chopped
- 2 Carrots, diced
- 2 Celery Sticks, diced
- 2 Small Leeks, trimmed and finely sliced
- 100g Button Mushrooms, halved
- 2 Tsp Dijon Mustard
- 2 Tsp Fresh Thyme Leaves
- 50g Plain Flour, plus extra for dusting
- Sea Salt and Freshly Ground Black Pepper
METHOD
- Heat 25g of the butter in a large skillet pan set over a medium heat. Add the onions, carrots, celery and thyme and sauté for 6-8 minutes, until tender but not coloured. Add the rest of the butter and allow to melt, then stir in the flour and cook for 1 minute. Whisk in the poultry gravy and the wine until the sauce is thickened and smooth.
- Bring to a simmer, then add the leeks and mushrooms and cook for 3-4 minutes, until tender. Stir in the jersey cream and mustard and cook for another minute or two, stirring. Season to taste, then remove from the heat and fold in the turkey and ham. Transfer to an ovenproof dish and leave to cool.
- Preheat the oven to 180°C (350°F / Gas Mark 4).
- Roll the puff pastry on a lightly floured board until it’s the thickness of a €1 coin and large enough to easily cover the ovenproof dish. Brush the edge of the pie dish with the egg wash, then cover with the pastry. Use a sharp knife to trim down as necessary and use a fork to lightly press around the edges to crimp it. Stamp or cut out leaves from the pastry leftovers if liked. Brush with more egg wash and make a small hole in the middle to allow the steam to escape.
- Bake in the oven for about 40 minutes, until the pastry is cooked through and golden brown.
30 minutes
Prep Time
55 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores Simply Better All Butter Puff Pastry 400g
€5.50€13.75/kg
Not Available
Not Available
Dunnes Stores Simply Better Irish Made Poultry Gravy 250g
ONLY €2.69
€2.69€10.76/kg
Dunnes Stores Simply Better Single Source Irish Jersey Cream 250ml
€2.49€9.96/l
Dunnes Stores Simply Better 6 Irish Free Range Corn Fed Large Eggs
€2.39€0.40 each
Age restricted item
Barefoot Pinot Grigio White Wine 187ml€2.75€11.03/75cl
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Dunnes Stores Bunched Carrots 500g
€2.49€4.98/kg
Dunnes Stores Organic Celery
€1.59
Dunnes Stores Organic Vegetables Leeks
€2.49€8.30/kg
The Honest Farmer Irish Closed Cup Mushrooms 300g
€1.19€3.97/kg
Lakeshore Dijon Mustard 200g
€2.29€11.45/kg
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
Odlums Bake with the Best Cream Plain Flour 500g
€1.39€2.78/kg
Dunnes Stores Simply Better Clogherhead Oriel Sea Salt 100g
€3.00€30.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
INGREDIENTS
- 400g Simply Better Ready to Roll All Butter Puff Pastry
- 450g Leftover Simply Better Heritage Bronze Irish Reared Turkey, cut into bite sized pieces
- 275g Leftover Simply Better Cooked Ham, cut into bite sized pieces
- 250g Simply Better Irish Made Poultry Gravy
- 150ml Simply Better Single Source Irish Jersey Cream
- 1 Simply Better Corn Fed Egg, beaten with a splash of milk
- 120ml Dry White Wine
- 75g Butter
- 1 Large Onion, finely chopped
- 2 Carrots, diced
- 2 Celery Sticks, diced
- 2 Small Leeks, trimmed and finely sliced
- 100g Button Mushrooms, halved
- 2 Tsp Dijon Mustard
- 2 Tsp Fresh Thyme Leaves
- 50g Plain Flour, plus extra for dusting
- Sea Salt and Freshly Ground Black Pepper
METHOD
- Heat 25g of the butter in a large skillet pan set over a medium heat. Add the onions, carrots, celery and thyme and sauté for 6-8 minutes, until tender but not coloured. Add the rest of the butter and allow to melt, then stir in the flour and cook for 1 minute. Whisk in the poultry gravy and the wine until the sauce is thickened and smooth.
- Bring to a simmer, then add the leeks and mushrooms and cook for 3-4 minutes, until tender. Stir in the jersey cream and mustard and cook for another minute or two, stirring. Season to taste, then remove from the heat and fold in the turkey and ham. Transfer to an ovenproof dish and leave to cool.
- Preheat the oven to 180°C (350°F / Gas Mark 4).
- Roll the puff pastry on a lightly floured board until it’s the thickness of a €1 coin and large enough to easily cover the ovenproof dish. Brush the edge of the pie dish with the egg wash, then cover with the pastry. Use a sharp knife to trim down as necessary and use a fork to lightly press around the edges to crimp it. Stamp or cut out leaves from the pastry leftovers if liked. Brush with more egg wash and make a small hole in the middle to allow the steam to escape.
- Bake in the oven for about 40 minutes, until the pastry is cooked through and golden brown.