Serves 4 - 6
2 tbsp turkey dripping or vegetable oil
1 onion, chopped
2 tbsp plain flour
150ml pear or apple cider
400ml hot chicken stock
3 carrots, cut into chunks
3 parsnips, cut into chunks
1 tbsp cranberry jelly
chopped herbs such as sage or thyme
leftover cooked turkey, cut into chunks
leftover cooked ham or bacon, chopped
FOR THE PASTRY
200g self-raising flour
100g vegetable suet
large pinch of salt
125ml pear or apple cider
milk for brushing
Heat the fat in a large pan and cook the onion for 5 minutes until softened. Stir in the flour and cook for 3 - 4 minutes then add the cider and stock. Bring to the boil and stir in the carrots, parsnips, cranberry jelly and thyme. Cook for 15 minutes or so until tender.
Preheat the oven to 190C / Gas 5. Stir in the turkey and ham and simmer for 10 minutes then tip into a pie dish.
Mix together the flour, suet, salt and cider to make a soft dough. Roll out on a lightly floured surface and lay on top of the filling. Tuck in the edges, brush with milk and bake for half an hour until dark golden.