Richard Corrigan has a novel way of dealing with those leftovers.
Ingredients
Suet Pastry:
- 300 g self raising flour (sieved)
- 150 g suet (shaved or very finely minced)
- 1 tblsp baking powder (sieved)
- 140 ml cold water
Filling:
- left over turkey and ham (cut into chunks)
- 25 g butter
- 25 g flour
- 600 ml stock
- 100 ml cream
- 1 leek cut into ½ cm rounds
- bunch of tarragon (chopped)
Method
To make the Suet Pastry:
- Sieve the flour and baking powder into a bowl rub the suet into the flour mixture.
- Make a well in the centre and pour in the water mix with a knife until all the water is worked into flour.
- Knead the pastry and cut about a third and leave to one side.
- Roll the larger piece out to fit the pudding bowl.
- Grease the inside of the pudding bowl and line with the pastry.
- With the other piece knead and roll out and cut to fit the top of the bowl.
To make the Filling:
- Melt the butter, add the flour bring to a paste, remove from the heat and add the liquid.
- Stir continuously to remove any lumps.
- Return the heat, stirring continually to ensure there are no lumps.
- Add the turkey, ham, cream, leek and tarragon heat through.
- Pour the heated meat and vegetable sauce into the lined pudding bowl don't fill to the top.
- Cover with the piece of pastry for the top of the bowl.
- Seal the two pieces of pastry together with some water.
- Cut a disk of greaseproof paper out and brush with some oil or butter, place on top of the pastry.
- Place a doubled over piece of tin foil on to of the greaseproof paper and tie with string.
- Put the pudding bowl into a saucepan and fill ½ way with water and bring to the boil, keep the pot boiling for one and a half hours. Top up the water as necessary.
- Remove the sting, tinfoil and parchment from the pudding bowl.
- Turn the bowl upside down and slide the pudding out.
- Serve immediately.
