Talking turkey

If you were listening to this morning’s show, you probably heard Sue Jackson sharing another recipe, this time one with a particularly seasonal twist…

As promised, here it is – her Turkey and Ham Pie, the ideal way to use up some of  those Christmas lunch leftovers!

Turkey and Ham Pie

  • Servings: Makes 6 servings
  • Difficulty: easy
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Ingredients (for a 1.2 litre – 1.5 litre pie dish)

Shortcrust Pastry

  • 200g plain flour
  • 50g block of margarine (cold from fridge)
  • 50g lard (cold from fridge)
  • Pinch of salt
  • 2-3 tablespoons of cold water

Filling

  • 45g butter
  • 2 leeks, washed and sliced
  • 50ml medium sherry
  • 15g plain flour
  • 500ml chicken stock
  • 5g wholegrain mustard
  • 600g cooked turkey meat, diced
  • 250g cooked ham, diced
  • 15g tarragon
  • Salt and pepper
  • Beaten egg to glaze

Method

  1. Half fill a cup with cold water and add a couple of cubes of ice to it. Set aside.
  2. Place the flour and salt in a bowl and add the lard and margarine which has been cut up into small pieces.
  3. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm.  If you have a food processor you can use that.
  4. When the mixture resembles breadcrumbs, add 2 tabkespoons of the water (not the ice) and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
  5. Wrap in cling film and place the pastry in the fridge for at least 20 minutes to rest.

For the filling

  1. Melt the butter in a large frying pan and add the sliced leeks and sherry. Cover and cook gently for 5-6 minutes on a low heat – do not allow to burn, stir occasionally.
  2. When they are soft, turn up the heat and stir, allowing some of the liquid to evaporate. When you have about 2 tablespoons of liquid left, sprinkle on the flour and stir to mix evenly.
  3. Gradually add the stock, stirring all the time to make a sauce.
  4. Add the mustard, tarragon, chopped turkey and ham. Season to taste and place in the pie dish.
  5. Preheat the oven to Gas mark 6, 200°C or 400°F
  6. Lightly dust your worktop and rolling pin with flour and, using about one third of the pastry, roll out a rectangle.  Use this to cut a 2cm strip and place it around the rim of the pie dish. Roll out the remainder of the pastry to slightly larger than the pie dish.  Brush the pastry rim with beaten egg and place the pastry lid on the top.  Cut a hole in the centre to let steam escape.
  7. Cut away the excess pastry from the edge and using your fingers create a fluted edge to seal the pie.
  8. You can use the off-cuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
  9. Brush all over with the beaten egg.Bake in the centre of the oven for approximately 35 – 45 minutes until golden brown.

Apple pie order

You heard the interview – you read the recipe –  now here’s your chance to watch Sue at work in the The Magnolia Tree Cookery School kitchen, making that apple pie!

As nice as pie!

If you were listening to the show earlier today, you’ll no doubt have heard Sue Jackson sharing the recipe for this appropriately autumnal dessert…

Not just an apple pie but a Bramley apple pie no less – every bit as appropriate given that the home of the world-famous fruit is right here in Nottinghamshire!

Next time you fancy a sweet treat, why not give this one a try?

Apple Pie

  • Servings: Makes 6 servings
  • Difficulty: easy
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Ingredients (for a 24cm / 9½” pie plate)

Shortcrust Pastry

  • 220g plain flour
  • 110g butter or margarine (cold from the fridge)
  • Pinch of salt
  • 2-3 tablespoons of cold water

Filling

  • 700g Bramley apples
  • 2 tablespoons of water
  • 50g sugar
  • ½ teaspoon cinnamon (optional)
  • 1 egg, beaten, and a little sugar for dusting on the top

Method

  1. Place the flour and salt in a bowl and add the fat which has been cut up into small pieces.
  2. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm. If you have a food processor, you can use that.
  3. When the mixture resembles breadcrumbs, add 2 tablespoons of the water and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
  4. Wrap the pastry in cling film and place in the fridge to rest for at least 20 minutes.
  5. Peel and dice the apples and place in a pan over a medium heat with the sugar, water and cinnamon (if using). Cook gently for a few minutes until the cubes begin to break down but not go to a mush. Place in a bowl to cool.
  6. Preheat the oven to Gas mark 6, 200°C or 400°F.
  7. Lightly dust your worktop and rolling pin with flour and, using half of the pastry, roll out a circle until it measures slightly larger than your plate. Place on the pie plate and then roll out the remaining half until it too is slightly larger than the plate.
  8. Place your cooled filling in the centre of the plate and brush around the edge with beaten egg. Place the rest of the pastry on the top and press all the way around to seal top and bottom together.
  9. Cut away the excess pastry from the edge and using your fingers create a fluted edge.
  10. You can use the offcuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
  11. Brush all over with the beaten egg and dust a little sugar all over.
  12. Bake in the centre of the oven for approximately 30 minutes.