30g/1oz lactose free butter

275ml/10fl oz lactose free double cream

100ml/3½fl oz low FODMAP chicken stock

1 tbsp tarragon or marjoram, chopped

675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks

400g/14oz gluten free shortcrust pastry

1 free-range egg, yolk only, lightly beaten

Serves - 4


Preheat the oven to 200C/400F/Gas 6. In a saucepan large enough to hold all the meat, melt the lactose free butter add the lactose free cream and stock and bring up to the boil and simmer for a few minutes to thicken.

Add tarragon or majoram and season to taste with salt and freshly ground black pepper.

Add the meat and stir well.  Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

Roll out the gluten free pastry on a floured work surface until it is slightly larger than the pie dish.

Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the gluten free pastry with the beaten egg yolk.

Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Turkey and ham pie