‘Tis the week before Christmas, and, as most people, I am totting up lists of ingredients, plotting side dishes, and wondering just how much food nine adults and three children can put away in one sitting. Christmas is coming to Runcible Spoon HQ this year, you see, for the first time ever. So much to do, so little time, so many mince pies and cups of tea to distract!
One thing I do have up my sleeve already, though, is a plan for our Christmas dinner leftovers. Given the size of the turkey and ham I’ve ordered, there should be pickings aplenty on St. Stephen’s Day. Something quick, easy and still relatively decadent is just the ticket for post-festive feasting, and these pasties tick all the boxes. The pastry’s quickly made (especially with some seasonal tunes for company), and its buttery glory makes it well worth the effort.
Turkey and ham pasties
Ingredients for 4 dinner plate-sized or 6 smaller pasties:
For the pastry:
500g white flour
a pinch of salt
250g cold Kerrygold butter, diced
1 egg, lightly beaten, to seal and glaze
For the filling:
a glug of olive oil
a knob of Kerrygold butter
1 onion, finely chopped
300g leftover turkey meat, chopped into 1cm cubes
300g leftover ham, chopped into 1cm cubes
a sprig of tarragon, leaves removed and finely chopped
125ml chicken or turkey stock
4 tbsp double cream
4 leftover roast potatoes, chopped into 1cm cubes
What to do:
For the pastry, stir the flour and salt together in a large bowl. Rub in the cold cubed butter with your fingertips until the mixture has a breadcrumby texture. Add in six tablespoons of ice cold water and bring the mixture together to form a firm dough. Cover and leave to rest in the fridge while you prepare the pasty fillings.
Pre-heat the oven to 200C / 375F / 180C fan.
In a heavy-bottomed pan, heat the butter and oil together. Fry off the chopped onion for 5-6 minutes until just starting to colour. Turn the heat down and add in the cubed turkey and ham, the tarragon leaves and salt and pepper to taste.
Ladle the stock in and add the cream, and stir the lot together. Lastly, add the roast potato bits carefully so they don’t mush up too much. Turn off the heat and leave the mixture to sit while you prepare the pasty cases.
Remove the pastry dough from the fridge and divide into four or six pieces, depending on the size of your pasties. Roll out each piece to around 3mm thickness in a roughly circular shape. Using a dinner plate or smaller plate, cut the exact template for each pasty.
Brush a little of the beaten egg around the edge of each pastry round and spoon the filling equally across one side of each. Gently fold the other side of each pasty across and press the edges firmly together to seal. Brush the remaining beaten egg across the surface of each pasty to glaze. Place on a non-stick baking tray and bake for 30-35 minutes until golden.
Best served warm with homemade cranberry sauce on the side.
(ps – the lovely people at Kerrygold sent me some butter to make this, but I’d have used it anyway, I love it that much. They’re featuring lots of lovely seasonal recipes from Irish food bloggers this week over on their Facebook page).