Turkey and Ham Pie
170g (6oz) Plain Flour
85g (3oz) Butter
225ml (8fl oz) Full Fat Milk or Half Skimmed Milk and Half Cream
1 Dessert Spoon Cornflour
Salt and Pepper
1 Dessert Spoon Dry Sherry
170g (6oz) Mixed Cooked Ham and Cooked Turkey
Preheat the oven to 200C (400F, Gas 6). First make the pastry: rub the butter into the flour, then bind it to a dough with cold water. Leave it to rest in the fridge while you make the filling.
Mix the salt, pepper, sherry and a tablespoon of milk with the cornflour. Heat the rest of the milk, then add the cornflour mix, stirring all the time. Continue to heat and stir until it forms a thick sauce.
Neatly dice the turkey and ham and stir them into the sauce. Roll out half the pastry and use to line a greased 16cm (6 inch) pie dish. Brush the edges with milk to form a seal with the lid. Fill the pie with the meat/sauce mixture. Roll out the remaining pastry and cover the pie. Trim the edges and crimp to seal. Brush the pie with milk and bake in a hot oven 200C (400F, Gas 6) for 20 to 30 minutes until golden and crisp.
Serve with mashed potato and a selection of vegetables.
(c) Country Kitchen Magazine