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Creamy mustard Turkey & Ham pie

Christmas was 4 days ago and there is still turkey left and people to feed!!

You should find the following in your pantry

1 pack of puff pastry

2 glasses dry white wine

1 onion

1 tablespoon butter

1 large gulg of olive oil

2 tablespoons of dijon mustard

6 stalks of celery roughly chopped (or leaks or mushrooms)

Left over turkey chopped up

Left over cooked ham diced

Fresh parsley finely chopped

2 cloves of garlic

Dried herbs

150ml cream

2 tablespoons flour

half a pint of milk

1 beaten egg

Pre-heat your oven to 170c

In a large saucepan, sweat the onion celery garlic & herbs in some oil and butter. Add the turkey and ham and cook.

Add the flour and stir in then add the wine and cook the wine. Add the cream and milk and stir to create a thick creamy sauce. Add the mustard & parsley.

At this point you can put the pie filling into your baking dish and leave to cool. Never put pastry on a hot filling, let it cool first and you won't get soggy pastry, ever!

Add the puff pastry to the top of your pie and pinch the edges. Use the beaten egg to glaze the top.

Cook in the middle oven for 45 mins until the pastry is brown all over

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