Ham & turkey lattice pie
Ready Rolled Puff Pastry Sheets
Low Fat Spread
3 medium, sliced
Plain White Flour
Gammon/Ham Joint, Boiled
250 g, cut into bite-sized pieces
Roast Turkey, Skinless
500 g, cut into bite-sized pieces
2 teaspoons, level
4 tablespoons, chopped
- Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Roll out the pastry thinly. Cut into long, thick ribbons and chill until needed. Heat a large, nonstick frying pan, add the low fat spread and melt. Add the leeks, season and cook gently for 10 minutes until softened. Add the flour and cook, stirring, for 5 minutes.
- Remove from the heat and add the milk. Stir until smooth and then slowly bring to the boil while stirring. Simmer for 2 minutes. Add the turkey and ham and heat through. Add the mustard and parsley and season to taste.
- Spoon the filling into a 2 litre (3½ pint) pie dish and moisten the rim of the dish with a little water. Lay the prepared pastry over the filling to create a lattice effect. Bake for 15–20 minutes until the pastry is golden and the filling is bubbling. Serve with steamed seasonal vegetables.