Merry Christmas to you all
and best wishes for the New Year.
Thank you all for your support and patience with me and my blogging in 2014. As I have mentioned many times it has been a hard year in the Murray house - one of many changes, one that found me time pour and one where I was just lost and finding things very difficult. I am now at the end of the year and looking forward to a better 2015 and wishing you a prosperous and creative New Year.
My first post of the year is brought to us by the dreaded Christmas leftovers.... everyone has them. Some us of us end up with lots of them - in our case it was only some turkey slices but a whole leg of ham on the bone.
I love turkey but once it's cooked and served the first time it tends to get dry really quickly. Ham on the other hand doesn't change when stored correctly but you must keep an eye on the used by date. My favourite use of left over ham, especially ham on the bone, is Pea and Ham Soup which I normally make a long time after Christmas when the cooler months start to make their way in. Tonight something different was called for and to be honest everyone in our house loves Pot Pies so it was a no-brainer.
These flavours work so well together - the turkey, the ham, the creamy thyme flavoured sauce and of course being packed so full of vegetables made for a perfect one dish wonder that everyone loved. All individually portioned up so no there was no arguments over "he got more pastry than I did" - oh the dramas!!
Spray a large frying pan with cooking spray, add mushrooms, carrots, spring onion, corn, peas and thyme. Cook for 5 minutes or until carrots have softenend. Remove from heat and set aside.
Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham and mushroom mixture. Remove from the heat and allow to cool completely.
Meanwhile, defrost pastry sheets. Cut into quarters.
Divide mixture evenly amongst 8 x 1 cup capacity ramekins. Spray ramekin dish rims with cooking spray and place 1 piece of pastry on each dish. Trim if required and use remaining pastry as decoration. Place on baking tray and spray pastry top with cooking spray.
Bake the pie for 25-30 minutes until puffed and golden.
My first post of the year is brought to us by the dreaded Christmas leftovers.... everyone has them. Some us of us end up with lots of them - in our case it was only some turkey slices but a whole leg of ham on the bone.
I love turkey but once it's cooked and served the first time it tends to get dry really quickly. Ham on the other hand doesn't change when stored correctly but you must keep an eye on the used by date. My favourite use of left over ham, especially ham on the bone, is Pea and Ham Soup which I normally make a long time after Christmas when the cooler months start to make their way in. Tonight something different was called for and to be honest everyone in our house loves Pot Pies so it was a no-brainer.
These flavours work so well together - the turkey, the ham, the creamy thyme flavoured sauce and of course being packed so full of vegetables made for a perfect one dish wonder that everyone loved. All individually portioned up so no there was no arguments over "he got more pastry than I did" - oh the dramas!!
Turkey, Ham and Vegetable Pot Pies
Serves: 8
ProPoints per serve: 10
cooking spray
150 grams button mushrooms, sliced thinly
2 carrots, peeled and thinly diced
2 spring onions, finely chopped
150 grams button mushrooms, sliced thinly
2 carrots, peeled and thinly diced
2 spring onions, finely chopped
1 cup frozen corn kernels
1 cup frozen peas
2 tablespoons fresh thyme leaves
60 grams Weight Watchers Canola Spread 1 cup frozen peas
2 tablespoons fresh thyme leaves
1/2 cup plain flour
3 cups chicken stock
1/2 cup dry white wine
1 cup light (reduced fat) thickened cream
320 grams chopped cooked turkey
90 grams chopped leg ham
salt
freshly ground black pepper
2 sheets Reduced Fat Puff Pastry
Preheat the oven to 180°C. Line a baking tray with baking paper.salt
freshly ground black pepper
2 sheets Reduced Fat Puff Pastry
Spray a large frying pan with cooking spray, add mushrooms, carrots, spring onion, corn, peas and thyme. Cook for 5 minutes or until carrots have softenend. Remove from heat and set aside.
Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham and mushroom mixture. Remove from the heat and allow to cool completely.
Meanwhile, defrost pastry sheets. Cut into quarters.
Divide mixture evenly amongst 8 x 1 cup capacity ramekins. Spray ramekin dish rims with cooking spray and place 1 piece of pastry on each dish. Trim if required and use remaining pastry as decoration. Place on baking tray and spray pastry top with cooking spray.
Bake the pie for 25-30 minutes until puffed and golden.
3 comments:
These pies look wonderful!!
So good for the cold weather.
Happy New Year. xo Catherine
Happy New Year to you too - I enjoy checking on your blog usually each day -
I hope 2015 is a very Happy New Year for you. I always enjoy reading your posts and often make the recipes you blog about.
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