INSTEAD of yet another turkey curry , why not take a handful of cranberries and some filo pastry and transform your Christmas leftovers into this elegant pie. Perfect for enjoying with friends after a nice long walk.
Cranberry, turkey and ham pie
Preparation time: 20 minutes
Cooking time: 35-40 minutes
3 tablespoon rapeseed oil
300g leeks, trimmed and thickly sliced
30g plain flour
400ml semi-skimmed milk
500g left-over cooked turkey, cut into chunks
150g left-over cooked ham, cut into chunks
½ x 28g pack fresh flat-leaf parsley
1 tablespoon wholegrain mustard by sainsbury’s
4 sheets filo pastry by Sainsbury’s
80g Sainsbury’s fresh cranberries
Zest of 1 orange
1. Preheat the oven to 180°C, fan 160°C, gas 4. Heat 2 tablespoons of the oil in a large pan and cook the leeks for 10 minutes, until softened. Sprinkle in the flour, then slowly stir in the milk. Bring to a simmer to thicken, then add the turkey and ham to the mixture.
2. Stir in the parsley and mustard and cook for a further 2 minutes. Pour into a 1.5 litre baking dish.
3. Lightly scrunch the 4 filo sheets and place on top of the pie, then scatter over the cranberries and orange zest. Brush the filo with the remaining oil and bake for 25 minutes until golden. Serve with your choice of green vegetables.