Ingredients
595 g turkey, shredded or cut into bite-sized pieces
¼ tsp SIDS CRAZY SALT
200 g ham, roughly chopped
400 g puff pastry
200 g chestnut mushrooms
2 tbsp parsley, chopped
2 leeks, trimmed & finely sliced
25 g plain flour
1 egg
25 g butter
140 g Crème fraîche
480 g chicken stock
SIDS SALT & PEPPER to taste
Directions
Take a large saucepan over medium heat and add butter to it. Add leeks and cook them for about 3-4 minutes until they're soft. Transfer the leeks into a plate and then set them aside.
Add mushrooms, SIDS CRAZY SALT and ham to the same pan and cook for about 5 minutes until they're tender. Sprinkle plain flour over it and stir. Add the chicken stock and bring it to boil. Add crème fraîche and simmer for few minutes until the sauce reduces and thickens.
Preheat oven to 200°C.
Remove the saucepan from the heat and stir in the turkey, leeks and chopped parsley. Keep the filling aside to cool for few minutes. Season with SIDS SALT & PEPPER to taste.
Add the filling to the baking dish. Roll the pastry using a rolling pin and cover the baking dish with the pastry. Brush the crust of the pastry with beaten egg and bake in the oven for about 40-50 minutes, until the crust is golden brown.
