Turkey And Ham Pie Recipes

TURKEY AND HAM PIE

Steps:

• Cut the butter and lard into small cubes. Put them in a large glass bowl with the salt and flour. If you are using salted butter, then leave out the salt.
• Gently rub the butter with the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add enough of a beaten egg until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
• To use a food processor tip the ingredients into the bowl, attach the lid, and pulse the mixture three or four times until it gets to the breadcrumb stage.
• Next add the beaten egg and pulse twice.
• Turn the processor on full and within a few seconds the mixture should come together into a ball.
• Chill the dough for 30 minutes.
• Cut the mushrooms, ham and turkey into equal bite sized pieces.
• Heat the oil in the frying pan over a medium heat and add the mushrooms. Cook for about 5 minutes until the mushrooms are softened, then set them aside.
• In the same pan, add the butter until melted. Tip in the flour and stir together for one minute to cook the flour.
• Mix the stock and milk together and gradually pour into the roux mixture, stirring all the time.
• As the sauce thickens, keep stirring and cook for a further minute.
• Check the seasoning, stir in the tarragon and allow the mixture to cool for a few minutes.
• Tip the cubed leftover turkey, ham and cooked mushrooms into the sauce and stir well. Transfer the mixture to the pie dish.
• Dust the work surface and rolling pin with a small amount of flour.
• Roll out the dough to about half a centimetre thick and lay over the pie dish.
• Cut away the excess pastry and flute the pie edges. Roll out the remaining dough to decorate the pie. the dough.
• Beat the egg with the water and stick the decorations to the pastry.
• Use the remaining egg wash to glaze the pie before baking.
• Preheat the oven and bake at 190 C / 375 F / 170 FAN / Gas 5 for about 30 minutes until golden.
• Let the pie rest for a few minutes before serving.

LEFTOVER TURKEY AND HAM PIE

Steps:

• For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
• Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the 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 by 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. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.
• Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash.
• To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
• Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.