Recipe for Turkey and Ham Pot Pie 
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Yield:
8
Ingredients:
Amount Ingredient
700 gm cooked boneless turkey
225 gm cooked ham
900 ml chicken stock
150 ml dry white wine
1 x bay leaf
2 x fresh rosemary sprigs
2 x carrots peeled and sliced
1 lrg leek peeled and thickly sliced
125 gm baby corn cobs halved
75 gm butter
225 gm chestnut or button mushrooms quartered
4 tbl plain flour
300 ml single cream
1 x salt and freshly ground black pepper
----------------- Herb cobblers: ----------------
350 gm self raising flour
2 tbl chopped fresh parsley
2 tbl chopped fresh chives
75 gm butter
200 ml milk
----------------- To garnish: ----------------
coarse sea salt
Instructions:
Instructions: Cut the turkey into bite sized pieces.

Cut the ham into large cubes.

Place in a 1.7 litre ovenproof dish.

Pour the stock into a saucepan and add the wine bay leaf and rosemary.

Bring to the boil on the boiling platethen add the carrots and cook in the simmering ovenfor 10 minutes.

Add the leek and baby corn and cook for about 5 minutes until all of the vegetables are barely tender.

Strain the stock into a jug; set the vegetables aside.

Melt the butter in a saucepan on the boiling plate.

Add the mushrooms and cook until beginning to colour.

Sprinkle in the flour.

Take off the heat and mix well.

Stir in the stock and cream.

Return to the heat and bring to the boil stirring all the time.

Simmer for 3 to 5 minutes; check the seasoning.

Cover the surface closely with dampened greaseproof paper to prevent a skin forming; allow to cool.

To make the herb cobblers sift the flour with 2.5 ml salt into a bowl and stir in the chopped herbs.

Rub in the butter until the mixture resembles fine breadcrumbs.

Stir in enough milk to make a soft scone dough. (Alternatively you can prepare the dough in a food processor.)

Turn out onto a floured surface and knead lightly.

Roll out the dough to a 10mm thickness and cut out at least nine 75mm squares with a sharp knife.

Halve these diaganally to make triangles.

Add the vegetables and sauce to the meat and mix well.

Arrange the herb cobblers overlapping around the edge of the dish.

Brush with milk and sprinkle with coarse sea salt.

Bake in the roasting ovenwith the grid shelf on the third set of runners for 10 minutes until the cobblers are risen and browning then set the grid shelf on the floor of the ovenand bake for a further 20 minutes.

Serve garnished with rosemary and accompanied by a green vegetable of your choice.

This tempting supper dish is loosely based on an american recipe in which the pie is topped with biscuits or cobblers to make a homely crust. It is an excellent way of using up turkey and ham left overs combining them in a delicious creamy sauce. You will need a chunky piece of ham.

Serves 8

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