Ingredients
450g plain flour
Pinch Schwartz Sea Salt
Pinch English mustard powder
100g white vegetable fat
100g hard margarine or butter
1 packet Schwartz White Wine Sauce with Herbs
½ pint milk, plus 1 tbsp
25g butter
25g chestnut mushrooms, quartered
450g cooked lean turkey meat, diced
225g cooked lean ham, diced
Method
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Sift the flour into a bowl with the salt and mustard. Rub the mixture until it resembles fine breadcrumbs. Add 6-8 tbsp chilled water and bring the mixture together with a round bladed knife. Knead gently and wrap the dough in cling film and chill for 30 minutes
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Blend the packet mixture with the milk and simmer until thickened. Melt the butter in a saucepan and fry the mushrooms for 5 minutes. Add the mushrooms to the sauce with all of the buttery juices. Fold in the diced meat
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Preheat the oven to 180°C
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Cut one third off the dough and roll the larger piece out on a floured surface and used to line a medium sized deep pie dish. Prick the pastry base and trim the edge with a knife. Re-roll the trimmings and cut 1cm wide strips. Brush the pastry rim with the milk and lay the strips on top. Brush the strip with a little more milk. Roll the remaining third of pastry to an oval large enough to cover the dish
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Spoon the meat mixture into the dish and lay the pastry over. Push the pastry edges together to seal and then lift the dish up and trim the pastry with a knife. Tap the pastry sides up with a knife and pinch the edges with your fingers to form a fluted edge. Brush with the remaining milk and make 2 slits in the pie surface. Bake on the middle shelf for 45 minutes
