Creamy turkey, ham and mustard pie
7
Points®
Total time: 1 hr 25 min • Prep: 30 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Brown onion
1 medium, chopped
Parsnip
1 cup(s), cut into 2cm pieces
Garlic
2 clove(s), crushed
Fresh rosemary
1 tbs, finely chopped
Skinless turkey breast
700 g, cut into 3cm pieces
Plain flour
2 tbs
Salt reduced chicken stock
1½ cup(s), (375ml)
Light cream
¼ cup(s), (65ml)
Whole grain mustard
1 tbs
97% fat-free deli sliced ham
100 g, chopped
Broccoli
300 g, cut into small florets
Reduced-fat puff pastry
195 g, (1½ sheets), cut into 2.5cm thick strips
Egg(s)
1 medium, lightly beaten
Instructions
1
Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over medium-high heat. Cook leek, onion and parsnip, stirring, for 5 minutes or until softened. Add garlic, rosemary and turkey and cook, stirring, for 5 minutes or until browned.
2
Add flour and stir to coat. Gradually stir in stock and cream and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has thickened, parsnip is tender and turkey is cooked through. Remove from heat. Stir in mustard, ham and broccoli.
3
Transfer turkey mixture to a 5cm-deep, 32cm x 22cm baking dish. Arrange pastry strips in a lattice pattern over filling, trimming to fit. Press to seal. Lightly brush top with egg. Bake for 30 minutes or until pastry is crisp and golden. Serve.
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