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COORDINATED BY SARAH HAMILTON-WALKER. PHOTOS: MICHAEL POWELL
GOLDEN TURKEY, HAM AND
GRUYERE PASTIES
These are great for packed lunches, or try
making mini versions to serve as party bites
Makes 6-8
Preparation time 25 minutes, plus chilling
Cooking time 25-30 minutes
INGREDIENTS
For the pastry
• 400g/14oz plain flour
• Pinch of mustard powder
• Pinch of salt
• 200g/7oz butter, chilled and diced
• 1 medium egg, beaten
• A little milk
For the filling:
• 25g/1oz butter
• 1 medium onion, peeled and finely
chopped
• 1 tbsp fresh sage leaves, chopped
• Sea salt and freshly ground black pepper
• 250g/9oz cooked/roasted Golden
Turkey, dark and white meat, cubed
• 125g/4½oz ham, cubed
• 125g/4½oz Gruyère cheese, grated
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp double cream
• 3 tbsp mayonnaise
• ½ tsp Dijon mustard
• 1 egg, beaten, for brushing and glazing
1. Preheat the oven to 180°C, 350°F,
Gas 4 and line a baking tray with
parchment paper.
2. First make the pastry. Sift the flour,
mustard powder and salt into a large bowl
then, using your fingertips, rub the butter
into the flour until the mixture resembles
fine breadcrumbs. Add the beaten egg
and mix well then add enough milk to
make a firm dough. Wrap the pastry in
clingfilm and leave to rest in the fridge for
30 minutes.
3. Meanwhile, make the filling. Melt the
butter in a pan, add the onion and sage
and cook, stirring regularly, until the
onion is soft – about 5 minutes. Season
and leave to cool.
4. Add the turkey, ham, cheese, parsley,
cream, mayonnaise and mustard to the
onion mixture and season. (If the mixture
is a little dry, add more cream.)
5. Divide the pastry into 6 equal pieces
and roll each out to a 23cm/9in disc on a
lightly floured board. Lay the pastry discs
on the board and divide the filling equally
between the centres of each, leaving a
margin at the edges. Brush the pastry
around the edges with the beaten egg
then carefully draw the pastry up to form
a seam across the top then pinch together
to create a seal.
6. Arrange the pasties on the baking tray,
glaze with the beaten egg and bake in the
oven for 10 minutes then reduce the oven
temperature to 170°C, 325°F, Gas 3 and
cook for a further 15-20 minutes, until
golden brown. Serve hot or cold.
POTTED GOLDEN TURKEY, HAM AND
PARSLEY WITH SOURDOUGH SOLDIERS
This is a great way to use leftover turkey
and ham and it freezes beautifully. If not
freezing, keep refrigerated and eat within 3
days of the turkey originally being cooked
Serves 6
Preparation time 15 minutes, plus chilling
Cooking time 5-10 minutes
INGREDIENTS
• 150g/5oz butter
• 1 clove garlic, peeled and chopped
• 400g/14oz cooked Golden Turkey meat,
white and dark, roughly chopped
• 100g/4oz cooked ham, roughly
chopped
• 1 tsp grated nutmeg
• A pinch ground mace (optional)
• 2 tsp lemon juice
• Pinch cayenne pepper
• 1 tbsp chopped fresh flat-leaf parsley
• Sea salt and freshly ground black pepper
• 1 tbsp capers, rinsed (optional)
• 1 x 400g/14oz loaf sourdough bread,
sliced and griddled or toasted, to serve
Clarified butter seal
• 150g/5oz butter
1. In a large pan, melt the butter slowly
and soften the garlic without browning.
Add the turkey and ham and mix well.
Add the nutmeg, mace, lemon juice,
cayenne pepper and chopped parsley.
When heated through, place all the
ingredients in a food processor and whizz
to a rough, coarse consistency. Season
with salt and pepper to taste then stir in
the capers, if using.
2. Pack the mixture into 6 small
ramekins, earthenware pots or Kilner jars
and place in the refrigerator to chill.
3. To make the clarified butter seal, put
the butter in a small pan over a low heat
until melted. Remove from the heat and
cool a little. Skim off any foam and
discard then carefully pour off the clear
yellow fat (the clarified butter) into a
container, discarding the milky residue
left behind in the pan.
4. Pour the clarified butter over each
ramekin to seal the potted turkey. If
liked, you could top the clarified butter
with juniper berries, a bay leaf or some
chilli flakes, to garnish. Leave to set then
serve with the sourdough soldiers.
A taste of tradition
The Traditional Farm Fresh Turkey Association has a membership of more than 50
independent UK turkey farmers, producing in excess of 165,000 turkeys to high welfare
standards on family farms specifically for the Christmas market. Golden Turkeys are dryplucked,
usually by hand, then hung like a game bird for at least seven days. The turkeys are
produced in keeping with traditional practice to ensure the finest texture and flavour.
• For more information and recipes, visit goldenturkeys.co.uk.
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