Turkey and Leek Filo Pie - How to make

Ingredients:
Cooked Turkey, Sausage Meat, Stuffing (500 grams) chunks leftovers from a roast dinner
2 Carrots
2 Leeks
1 Celery Stick
Double Cream (200millileters)
Turkey Stock (250millileters)
Flour (2 heaped tablespoons)
Olive Oil (2 tablespoons)
1 Bay Leaf
1 Clove of Garlic
Butter (75 grams)
Filo Pastry - shop bought 10-12 sheets depending on size

Method:-
Peel and dice the Carrots.
Wash and dice the Celery.
Half the Leeks and wash thoroughly as there sometimes tends to be dirt in the inner leaves.
Then cut the Leeks in to pieces about as wide as your thumbnail.
In 2 tablespoons of Olive Oil, sauté the Leeks, Carrots and Celery in a large frying pan until softened. Don't use Extra Virgin Olive Oil as frying with Extra Virgin is a waste of your money. Use the Olive Oil from the second or third pressing.
Sprinkle a heaped tablespoon of Flour or two over the vegetables and cook out in the vegetables to make a thick paste. Then add 250 millilitres of Turkey stock and 200millilitres of Double Cream to the vegetables and add a Bay Leaf and a crushed clove of Garlic.
The Flour will now have dissolved and made the cream sauce thicker.
Add 150 grams of sliced Mushrooms and season with Salt and Pepper. (The video showing the roux of sauce was because I forgot to do this part and had to make the roux to thicken the cream)
Season to taste with the Salt and Pepper.
Remove from the hob, and leave to cool.
Add to a Pyrex dish with the cooked Turkey chunks and stir to mix.
Gently melt the butter in a small saucepan.
Taking one sheet of Filo Pastry at a time, lay it out and brush with melted Butter.
Gently scrunch it up so that the pastry looks like a scrunched tissue. Add this to the top of the pie and continue until the the meat and vegetables are covered.
Filo Pastry tends to dry out very quickly so cover with a damp cloth.
Put into a pre heated fan oven at 200 degrees centigrade and cook for approximately 20 minutes or until the Filo Pastry is crispy and golden in colour.

Serve with Winter Greens and boiled potatoes.

Enjoy. Paul & Vikki.

How to make a Lemon Posset

How to make a Lemon Posset.
Lemon Posset is one of those ancient desserts that seems to have fallen out of favour. Originally an alcoholic beverage for wedding nuptials made of sugar, spices and eggs, similar to a boozy custard. Over time the eggs and the booze were taken out leaving one of the simplest desserts you could ever make.

Ingredients
3 Lemons juice and zest
1 pint Double Cream
150g Caster Sugar
Bring Sugar and Cream to boil, add lemons and zest simmer for three minutes.
Sieve the mixture and pour into ramekins or tea cups.
Leave at least three hours in fridge to set, but a longer time will set the cream thicker.
Decorate with lemon zest or slices of Lemon
Serve with Shortbread biscuits.