Dec 11 2024 8 mins
On Thursday’s Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin.
This week Martyn shared a delicious recipe for Turkey and Ham Pie.
Ingredients:
Turkey
Ham
4 Sticks of celery
1 leek
1 bunch of parsley
Fresh/Frozen Puff pastry
50g butter
50g flour
500ml milk
Method:
1. Dice your left over turkey and ham, reserve for later.
2. Rough chop the vegetables, sweat off in a little vegetable oil or butter.
3. For the sauce: Melt the butter, add in the flour and whisk until a brown paste/crumb forms. Cook for 2 minutes on a low heat, gradually add your milk. It should thicken after a few minutes of cooking.
4. Season with salt, pepper & chopped parsley ( if you’re feeling boujee you can add nutmeg, garlic, cayenne pepper) once thickened add in your vegetables and diced meat.
5.To cook Add the pie mix into an oven safe dish, cover with the puff pastry.
6. Brush with some butter and egg yolk. Bake until the pastry is nice and brown and crispy and the filling is pipping hot throughout.
7. To serve Dish up a nice big portion, garnish with some chopped parsley. Best enjoyed with nice glass of red wine beside the fire.
For a veggie/vegan alternative Swap out the turkey and ham with leftover or fresh vegetables. I’d recommend pumpkin, leek, mushroom, celery, celeriac. For the sauce, the same quantities and method, but use olive oil for the butter and any vegan milk for the milk. You can get vegan puff pastry in most supermarkets.
This week Martyn shared a delicious recipe for Turkey and Ham Pie.
Ingredients:
Turkey
Ham
4 Sticks of celery
1 leek
1 bunch of parsley
Fresh/Frozen Puff pastry
50g butter
50g flour
500ml milk
Method:
1. Dice your left over turkey and ham, reserve for later.
2. Rough chop the vegetables, sweat off in a little vegetable oil or butter.
3. For the sauce: Melt the butter, add in the flour and whisk until a brown paste/crumb forms. Cook for 2 minutes on a low heat, gradually add your milk. It should thicken after a few minutes of cooking.
4. Season with salt, pepper & chopped parsley ( if you’re feeling boujee you can add nutmeg, garlic, cayenne pepper) once thickened add in your vegetables and diced meat.
5.To cook Add the pie mix into an oven safe dish, cover with the puff pastry.
6. Brush with some butter and egg yolk. Bake until the pastry is nice and brown and crispy and the filling is pipping hot throughout.
7. To serve Dish up a nice big portion, garnish with some chopped parsley. Best enjoyed with nice glass of red wine beside the fire.
For a veggie/vegan alternative Swap out the turkey and ham with leftover or fresh vegetables. I’d recommend pumpkin, leek, mushroom, celery, celeriac. For the sauce, the same quantities and method, but use olive oil for the butter and any vegan milk for the milk. You can get vegan puff pastry in most supermarkets.