You are here:
  1. Home
  2. Main dishes - meat
  3. Claire’s Ham and Turkey left over pie


1 Claire’s Ham and Turkey left over pie

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Claire’s Ham and Turkey left over pie

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

6 portion(s)

Flaky Pastry

  • 400 grams plain flour
  • 1 pinch salt
  • 50 g water
  • 65 grams Butter
  • 120 grams Frozen Butter

Filling

  • 8 shallots, or 1 medium size onion
  • 45 gram Butter
  • 20 g olive oil
  • 1 orange, Need zest and rind
  • 35 grams sherry, (Or white wine if you have any left)
  • 3 tbsp plain flour
  • 2 heaped tsp Vegetable stock paste, (Thermomix stock paste is great)
  • 0.5 litres water
  • 1 tsp Whole grain mustard
  • 900 g ham and turkey meat, (the combination just depends on what you have left, you can add more meat if you have more)
  • 3 tsp dried basil, or fresh
  • 1 tsp dill, dried, or fresh
  • 1 pinches Salt and pepper
  • 1 egg, or milk

Chilli Jam - Cookido recipe

  • 300 g red capsicum
  • 3 portions fresh red chilli
  • 150 g caster sugar
  • 75 g apple cider vinegar
  • 35 g water
Add to shopping list
  • 6
    1h 40min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Flaky Pastry
  1. Place 400g of plain flour, salt and (65g) butter into your bowl

    Then Blend30 seconds/ speed 4

    Check the butter is all mixed in before continuing.
  2. Place lid without the mesuring cup.

    Blendspeed 3, add water a bit at a time, untill the dough is combined.
  3. Grate cold (frozen) butter

    Sprinkle flour on your baking mat and roll out your dough to about 2cm thick in a rectangle shape.

    Place approx 30g cold grated butter on the middle third of the dough and fold the bottom third over, then place 30g on the ticker part of the dough and fold the remaining third ontop. Seal the edges by pressing dough together, rotate the dough 90 degres and then roll out again to approx 2cms.

    Repeat the process a second time.

    Then rest in the fridge for 30 minutes.

    Wash and clean the bowl.
    4. Filling
  4. Peel shallots and put in bowl. Place mixing cup in lid and Closed lid close lid.

    Chop Blend3 seconds/speed 5. Scrape down sides of mixing bowl with spatula.
  5. Add 45g butter and 20g olive oil and saute Blend3 mins/120°C/ speed 1.

    Whilst this cooks take the rind off the orange.
  6. Add orange rind and juice, Sherry and 3 tsp flour.
    Blend2 mins/120°C/speed 1 (this should reduce and thicken)
  7. Once thickened, add 2tsp veggie stock with 500ml water, 1tsp wholegrain mustardBlend2 minutes/ 180°C/ speed 1
  8. Add meat, dried basil and dill, salt and pepper and cook to reduce
    ThickeningGentle stir setting 5 minutes/ Veroma /speed 1. (if not reduced enough then countinue cooking untill mixture has thickened up.)

    Wash and clean bowl.
    9. Constructing
  9. Preheat oven to 200*C.

    Remove dough from the fridge and lightly flour the surface

    Roll out dough to about 1cm thick, and gently place in the pie dish (I used a 1.5lt dish), once covered, cut off the excess. (pastry shrinks when cooking, so leave a lip on the rim)

    Pour in your filling and roll out remining pastry to make a cover, place remaining pastry on top. Prick the top a couple of times (use any remaining dough to make a decorative shape)

    Brush an egg wash (Or milk) and place in a 200°C oven for 35 - 40 minutes.
    10. Chilli Jam - Cookidoo recipe
  10. Place red peppers and chillies in mixing bowl then chop Blend5 sec/speed 4. Scrape down sides of mixing bowl with spatula then chop again Blend5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  11. Add sugar, vinegar and water then, place lid and Varoma dish (dish only, no lid) in place of measuring cup on mixing bowl lid and cook Blend20-25 min/ Veroma/ Speed 0.5 until desired consistency is reached.
10

Accessories you need

  • Varoma
    Varoma
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.