Leftover Turkey & Ham Pie for One
A single portion of British cooking, ready in 45 minutes with 15 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 1020 kcal and 61 g protein a serving (57 g carbs, 60 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Heat the oven to 200°C (180°C fan). Melt the butter in a pan and cook the leek for 5 minutes until soft. Stir in the flour for 1 minute, then gradually stir in the stock until smooth and thick.
- 2
Stir in the crème fraîche, mustard, turkey, ham and peas, season and simmer for 2 minutes. Spoon into a small pie dish or large ramekin (about 500 ml) and leave to cool for 5 minutes.
- 3
Cut the pastry to fit the top of the dish with a little overhang, lay it over the filling and press the edges down. Brush with egg and cut a small slit in the top.
- 4
Bake for 20–25 minutes until the pastry is puffed and golden and the filling is bubbling.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/leftover-turkey-and-ham-pie-for-one/
