Torta cremosa de peru, presunto e alho-poró

Ingredientes

• 30 g unsalted butter
• 1 leek, diced
• 3 garlic cloves, crushed
• 3 tbsp plain flour
• 500 ml chicken stock
• 1 tbsp wholegrain mustard
• 2 tsp Worcestershire sauce
• 600 g leftover roasted turkey and ham, shredded
• 2 tbsp crème fraîche
• a few sprigs of thyme, leaves picked
• 1 x 320g pack ready rolled shortcrust pastry
• 1 egg, beaten

Modo de preparo

1. 1

   Add the butter to a large pan over medium heat. Once melted, add in the leek and garlic and cook for 3-4 minutes or until softened and fragrant. Sprinkle over the flour and cook for 2 minutes or until light golden brown, then pour in the chicken stock. Whisk together. Add the mustard, Worcestershire, turkey and ham. Season and let bubble for 10 minutes over a low heat or until thickened.

2. 2

   Preheat the oven to 200°C, fan 180°C, gas 6. Add the crème fraîche and thyme to the pan, mix through and turn off the heat to let cool slightly. Transfer to an ovenproof pie dish, approx. 26cm x 20cm, then top with the sheet of pastry. Trim off any excess pastry if necessary. Make a few holes in the top of the pastry, then brush with the beaten egg. Bake for 35-40 minutes or until the pastry is deep golden brown. Allow to cool for 10 minutes before slicing and serving.