Leftover Turkey And Ham Pie Recipes

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NEXT LEVEL TURKEY & HAM PIE



Next level turkey & ham pie image

Use up the Christmas leftovers to make this hearty, deep-filled turkey and ham pie. You could use shop-bought pastry but nothing beats homemade

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h55m

Yield Serves 10-12

Number Of Ingredients 16

about 600g cooked turkey, breast meat carved into slices, brown meat chopped
about 600g cooked ham, carved into thick slices
75g butter
2 leeks, cleaned, halved and finely sliced
pinch dried thyme
75g plain flour
splash cider vinegar
200ml turkey or chicken stock
250ml double cream
3 tbsp wholegrain mustard
1 tbsp chopped tarragon
500g plain flour, plus extra for dusting
½ tsp dried sage
185g cold butter, cubed
70g suet
2 egg yolks, for glazing

Steps:

  • First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
  • To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
  • Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
  • When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.

Nutrition Facts : Calories 667 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium

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LEFTOVER TURKEY & HAM PIE RECIPE | PBS FOOD

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Estimated Reading Time 2 mins
  • For the pastry, mix the flour and salt together. Rub in the 65g chilled butter. Gradually add enough water to form a dough.
  • Grate 60g of frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter.
  • Turn 90 degrees and roll out again. Repeat adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
  • For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender.
  • Place a pie funnel in the center of a 1.2 /1.5 liter (1 1/2 quart) pie dish. Pour the pie filling and sauce into the dish and allow to cool.
  • Preheat the oven to 375F. Roll out the pastry on a lightly floured surface to about 5mm thick. Cut a 2cm strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim, brush this with egg wash.


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