Torta de sobras de peru e presunto

Ingredientes

• 200 gram Cooked Turkey (cut into chunks)
• 200 gram Cooked Ham (cut into chunks)
• 300 grams Cooked Vegetables (leftover brussel sprouts/ peas/carrots / roast potatoes/ parsnips)
• 600 mls Turkey Gravy (homemade / shop bought/ granules)
• 2 sprigs Thyme (or dried herbs)
• Pinch Salt and Black Pepper
• 1000 grams Puff Pastry Block (2 x 500g packs) (Only 1 pack is needed for the pot pie option with lid and no base.)
• 1 tsp Butter (Softened to grease pie dish)
• 1 Egg (whisked)
• 1 tbsp Water

Modo de preparo

1. 1

   Chop leftover turkey, ham and vegetables into bite-size pieces.

2. 2

   Mix: Add them into a large mixing bowl with herbs, salt and black pepper.

3. 3

   Gravy: Add gravy in with the cold meat and vegetables, and stir through to combine. If the gravy is too thick when cold, warm it slightly.

4. 4

   Cool: Set bowl aside to cool, whilst preparing the pastry

5. 5

   --- Double-Crust pie (Pastry on top and bottom). See notes for pot pie ---

6. 6

   Preheat oven to 180°C Fan/200°C /400°F/ Gas mark 6 Roll out one of the pastry packs to the size of the pie dish.

7. 7

   Cut around the pie dish. This will be the pie lid.

8. 8

   Score: Lightly score vertical and horizontal lines onto the pie lid with a knife. Decide if making a double-crust pie or a pot pie, and follow the steps accordingly.

9. 9

   Roll out the 2nd pastry pack, about 3 inches bigger than the pie dish so it will fit inside with an overhang. If using ready-rolled pastry and not big enough, use some leftover pastry from the lid to extend it.

10. 10

    Grease the pie dish with butter.

11. 11

    Place: Roll the pastry on to the rolling pin and gently place over the pie dish.

12. 12

    Mould: Gently mould the pastry around the pie dish and rim.

13. 13

    Trim: Cut away some of the excess pastry so you have about 1 inch left over the rim

14. 14

    Filling: Spoon the ham, turkey, vegetable and gravy pie filling over the pastry base of the pie dish.

15. 15

    Egg Wash: Mix egg with water and coat the rim of the pastry.

16. 16

    Lid: Add the pie lid.

17. 17

    Pinch: Lift and fold the overhang and pinch together, all the way around

18. 18

    Cutters: Optional - Cut shapes into the leftover pastry to use on the pie lid.

19. 19

    Decorate: Optional - Add any extra pastry decorations.

20. 20

    Glaze the pie lid and folds with the egg wash.

21. 21

    Holes: Poke a couple of slits into the pie to allow air to escape during cooking.

22. 22

    Oven: Place in the oven at 180°C Fan /200°C /400°F / Gas mark 6

23. 23

    Bake: Cook for 40- 50 minutes until golden.

24. 24

    Ready: Its ready to serve straight away.

25. 25

    Serve: When served hot the pie will be soft and tender.

26. 26

    Chill: For perfect slices, like seen in some of our pictures, allow the pie to cool before cutting.