Turkey and Ham Pie

Perfect for using up Christmas leftovers

This is a feast thats just as good as Christmas day!

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Prep: 10min Cook: 30min
Hard
Serves 3 - 4
Ingredients
Ingredients
  • 1 tablespoon rapeseed oil
  • 1 large white onion
  • Lots of leftover turkey (a good couple of double handfuls, shredded, depending on how large your pie dish is)
  • Leftover ham: this can be from a roast ham, or just any ham you have lying around
  • Any leftover stuffing
  • Small tub of double cream
  • About 200-300ml chicken stock (cube is fine, or use watered down leftover gravy)
  • Thyme
  • Shortcrust pastry (bought or home made)

For the pastry:
  • 200g cold butter
  • 400g plain flour
  • Pinch salt
  • 1 egg
  • Cold water
Method
Method
For the (homemade) pastry:
  1. Cut the cold butter into cubes, and add it to the flour.
  2. Add in the salt, and then rub in the butter gently with just your fingertips until the mixture resembles breadcrumbs.
  3. Keep everything as cool as you can, including your hands
  4. Add the egg, and a couple of tablespoons of cold water, just enough to bring it together.
  5. It’s less messy initially so use a knife to just stir it around until it starts to form clumps, then, with your hands, bring it together into a dough.
  6. Don’t knead it, remember, just treat it very gently.
  7. Now just wrap it in clingfilm and pop it in the fridge to rest while you make the filling

For the pie:
  1. Gently fry the onion in the oil until translucent and add in the shredded turkey and leftover ham (snipped into little pieces, or chopped), season well (not too much salt – the ham’s salty) and then add a generous splosh of cream.
  2. Pour in the stock and leave to bubble away and reduce a little (you don’t want too much ‘juice’ in the pie as it will make the pastry soggy).
  3. Add in the fresh herbs and allow to cool while you roll out the pastry
  4. This is a good time to preheat the oven to 180/gas 4 Flour your work surface AND your rolling pin really well.
  5. Divide your pastry into two pieces: one about 2/3 for the base and the other 1/3 for the top
  6. Roll the larger piece out to about 5-6mm thick, moving the pastry around in 1/4 turns as you roll until you’ve got a rough circle.
  7. This will prevent the pastry from sticking to the work surface.
  8. Roll the pastry up around the rolling pin, then unroll it over your pie dish.
  9. Push it down gently, and use little extra bits to fill any holes or cracks
  10. Now spoon in your cooled filling.
  11. Don’t put hot filling into the pie as it will begin to melt the butter and you’ll get the dreaded ‘soggy bottom’!
  12. Now do the same thing with the final third of pastry.
  13. Unroll it over your filling and crimp the edges with your fingers, or a fork so that they’re sealed together
  14. Brush with beaten egg or milk and pop in the oven for about half an hour.
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