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Turkey and Ham Pasties & Hand Raised Pies

16 October 2019

 

Servings: Approx 5 pies or 10 pasties


 Ingredients 

  • Puff or short crust pastry
  • 500g béchamel sauce
  • 1 tbsp grain mustard
  • 80g diced onion
  • 60g chopped button mushrooms
  • 1 clove crushed garlic
  • 100g diced ham
  • 150g diced cooked turkey
  • 1tbsp chopped parsley
  • 1tsp chopped thyme
  • 1 tsp chopped rosemary
  • 100ml white wine
  • Salt and pepper
  • Egg wash

Instructions

  1. In a saucepan heat a little oil and sweat the onions, garlic and mushrooms without colour. Add the white wine and reduce until it has nearly evaporated. Add the ham, turkey and béchamel sauce. Bring to a simmer and cook together for five minutes. Add the parsley and correct the seasoning. Allow to chill.
  2. Roll out the pastry to about 2.5mm thick. Using a large round cutter cut some circles. Place a tsp of the mix in one side and egg wash the edges. Fold the pastry over and use a fork to crimp the pastry to form a pasty. Egg wash the top.
  3. For the pies use a Yorkshire pudding/ cupcake baking tray. Grease them well, cut a large round to fit inside the mould, fill with the mix and cutting another round place a lid on the top folding the pastry over to seal the pie. Use a fork to crimp the edges and egg wash the top.
  4. Bake the pies and the pasties at 200c for about 10 to 15 minutes until the pastry is golden brown and cooked through.

 

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