Prep: 10 mins
Cook: 30 mins
INGREDIENTS:
- 3 tbsp coconut oil
- 1 large leek, finely chopped
- 2 large carrots, finely chopped
- 200g button mushrooms, sliced
- 1 tbsp cornflour
- 400ml hot chicken stock
- 2 tsp Dijon mustard
- 3 tbsp creme fraiche
- 300g leftover turkey, cut into chunks
- 200g thick-sliced ham, roughly chopped
- 1 tbsp each of chopped fresh tarragon and parsley
- 4 sheets filo pastry
METHOD:
- Melt 2 tablespoons of the coconut oil in a medium pan over a low heat. Chuck in the leek, carrots and mushrooms and cook for 15 minutes until softened but not coloured.
- Stir in the cornflour and cook for one minute. Gradually add the stock, stirring constantly, until the sauce is smooth. Simmer for 10 minutes.
- Add the cooked turkey, ham and chopped herbs and spoon the mixture into a medium pie dish.
- Preheat your oven to 200⁰C (fan 180⁰C/ gas mark 6). Melt the remaining coconut oil in a small pan.
- Unroll the filo pastry and cover with a clean damp tea towel. Put a single sheet on a board and brush with a little oil. Roughly scrunch up the pastry and put on top of the turkey mixture. Repeat with the remaining filo until the top of the pie is covered.
- Bake for 20-25 minutes until the filo is golden and the pie mixture is bubbling. Get stuck in!
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