Turkey and ham pie recipe - Main course

Author: Henry Maroney  

This meaty, creamy turkey and ham pie is made with shop-bought puff pastry to make life a little easier This delicious pie is very quick to assemble and is a great way to use up leftover Christmas turkey and roast ham.

Turkey and Ham Pie

Turkey and Ham Pie
This pie uses leftover turkey and ham, along with mushrooms to make a pie with a creamy homemade sauce and melt in the mouth pastry.
Provided by: Amanda
Total time: 80 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 18
  • 225 g plain flour
  • 60 g butter
  • 60 g lard
  • ½ tsp salt
  • 1 egg
  • 1 egg
  • 1 tbsp water
  • 400 g cooked turkey
  • 300 g cooked ham
  • 145 g mushrooms
  • 1 tbsp oil
  • 250 ml milk
  • 250 ml chicken stock
  • 1 tsp tarragon (dried)
  • 30 g flour (plain/all purpose)
  • 30 g butter
  • ½ tsp salt (optional)
  • ½ tsp pepper (optional)
  • Calories: 435 kcal
  • Carbohydrate: 38 g
  • Protein: 32 g
  • Fat: 16 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Cholesterol: 139 mg
  • Sodium: 1375 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Unsaturated Fat: 9 g
  • Serving Size: 1 serving
How to cook:
  1. 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.
  2. Rub
  3. Gently rub the butter with the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Add enough of a beaten egg until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
  5. Add
  6. 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.
  7. Add
  8. Next add the beaten egg and pulse twice.
  9. Process
  10. Turn the processor on full and within a few seconds the mixture should come together into a ball.
  11. Chill the dough for 30 minutes.
  12. Cut the mushrooms, ham and turkey into equal bite sized pieces.
  13. Cook
  14. 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.
  15. Melt
  16. In the same pan, add the butter until melted. Tip in the flour and stir together for one minute to cook the flour.
  17. Mix the stock and milk together and gradually pour into the roux mixture, stirring all the time.
  18. Stir
  19. As the sauce thickens, keep stirring and cook for a further minute.
  20. Season
  21. Check the seasoning, stir in the tarragon and allow the mixture to cool for a few minutes.
  22. Combine
  23. Tip the cubed leftover turkey, ham and cooked mushrooms into the sauce and stir well. Transfer the mixture to the pie dish.
  24. Dust the work surface and rolling pin with a small amount of flour.
  25. Roll out the dough to about half a centimetre thick and lay over the pie dish.
  26. Decorate
  27. Cut away the excess pastry and flute the pie edges. Roll out the remaining dough to decorate the pie. the dough.
  28. Beat the egg with the water and stick the decorations to the pastry.
  29. Glaze
  30. Use the remaining egg wash to glaze the pie before baking.
  31. Bake
  32. Preheat the oven and bake at 190 C / 375 F / 170 FAN / Gas 5 for about 30 minutes until golden.
  33. Rest
  34. Let the pie rest for a few minutes before serving.
Notes: Delia smith chicken and mushroom pie, Heat the butter and 2 tablespoons of the olive oil in a large saucepan. Add the chicken along with mushrooms, thyme, bay leaves, salt and pepper and …

Turkey and ham pie recipe

Turkey and ham pie recipe
Turkey and ham pie is the perfect way to make the most of your Christmas leftovers. Turkey and ham pie contains lots of veg and is the a fab 'use up' dish.
Provided by: Jessica Dady
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 14
  • 90g butter
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 75g plain flour
  • 1l turkey or chicken stock
  • A pinch of salt and ground pepper
  • 1 tbsp English mustard
  • 350g cooked turkey or chicken cut into chunks or strips
  • 125g cooked ham cut into chunks
  • 200g ready make shortcrust pastry
  • 6 leeks, cleaned and chopped
  • 2tbsp chopped parsley
  • 1 egg, beaten
  • Calories: 498 Kcal
  • Sugar: 8.1 g
  • Fat: 24.9 g
  • Saturated Fat: 13.4 g
  • Sodium: 2.73 g
  • Protein: 32.2 g
  • Carbohydrate: 35.3 g
How to cook:
  1. Preheat the oven to 220°C/425°F/Gas 7.
  2. Melt the butter in a heavy based pan and add the onions, carrots and celery and cook for 5 minutes.
  3. Add the flour off the heat. Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
  4. Place the chicken pieces, ham and leeks in the bottom of a pie dish, sprinkle with the fresh parsley and pour over the sauce.
  5. Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
  6. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 mins. After this time reduce the heat to 180°C/350°F/Gas 4 and bake for a further 15 mins.
Notes: Turkey and ham pie: Rachel Allen, 675 g (11/2lb) cooked turkey, cut into 2cm (3/4in) chunks 1 tblsp chopped tarragon or marjoram 400 g (14oz) broccoli florets, or leftover boiled or …

Turkey and ham pie

Turkey and ham pie
What better way to use up your Christmas turkey leftovers? This meaty, creamy turkey and ham pie is made with shop-bought puff pastry to make life a little easier
Provided by: Adam Bush
Total time: 70 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 12
  • 50g butter
  • a bunch spring onions, thinly sliced
  • 1 clove garlic, finely chopped
  • 50g plain flour
  • 500ml chicken or turkey stock
  • 350g leftover turkey, cut into pieces
  • 150g leftover ham, cut into pieces
  • 75g crème fraîche
  • 1 tbsp Dijon mustard
  • a small handful flat-leaf parsley, chopped
  • 1 egg, beaten
  • 320g sheet puff pastry
  • Calories: 790 calories
  • Fat: 49 grams fat
  • Saturated Fat: 24.8 grams saturated fat
  • Carbohydrate: 39 grams carbohydrates
  • Sugar: 4.5 grams sugar
  • Fiber: 3.8 grams fiber
  • Protein: 46.4 grams protein
  • Sodium: 3.3 milligram of sodium
How to cook:
  1. Melt the butter in a large pan over a medium heat. Once foaming, add the spring onions with a pinch of salt, and cook for 10 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
  2. Remove from the heat and stir in the turkey meat, ham, crème fraîche, mustard and some seasoning. Set aside to cool to room temperature, then stir through the parsley.
  3. Spoon the filling into a 20cm x 30cm baking dish, then brush all of the edge of the dish with the beaten egg. Unroll the pastry and lay on top of the dish. Use a serrated knife to trim any overhanging pastry, then use a fork to crimp all of the edges of the pastry, pushing to seal it to the dish. Use the back of a knife to lightly score the surface of the pastry in a diamond design, then cut a 2cm cross in the middle to let any steam out. Brush with the beaten egg, then chill for 20 minutes or until ready to bake.
  4. Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 25-30 minutes or until the pastry is a deep golden brown. Serve with greens on the side.
Notes: Love your Christmas leftovers: Turkey & Ham Pie, 500g of shredded cold turkey meat (OR use chopped roast potatoes, cauliflower, parsnips) 200g of diced cold ham (OR use diced cooked sprouts …

Leftover turkey and ham pie

Leftover turkey and ham pie
This delicious pie is very quick to assemble and is a great way to use up leftover Christmas turkey and roast ham.
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
  • 25 g butter
  • 1 onion, finely chopped
  • 2 leeks, trimmed and finely sliced
  • 2 garlic cloves, crushed
  • 2 tsp. Dijon mustard
  • 2 tbsp. plain flour
  • 100 mL dry white wine
  • 300 mL chicken stock
  • 100 mL double cream
  • 450 g leftover turkey meat, shredded
  • 300 g leftover ham, shredded
  • Small handful parsley, roughly chopped
  • 320 g ready rolled puff pastry sheet, we used Jus-Rol
  • 1 medium egg, beaten
  • Calories: 742 calories
How to cook:
  1. Melt butter in a large frying pan over medium heat. Add the onion and leeks and fry for 10min, until softened. Add the garlic and fry for 1min, until fragrant. Stir in the mustard and flour and cook for 2min. Remove pan from heat.
  2. Gradually mix in the wine and stock, stirring until combined. Return pan to the heat and bubble, stirring occasionally, until reduced by 1/2. Stir through the cream, turkey, ham and parsley. Check seasoning. 3 Scrape the turkey mixture into a rough 1.4 litre ovenproof serving dish and set aside to cool slightly.
  3. Preheat oven to 200°C (180°C fan) mark. Unroll the pastry sheet and roll out larger if needed to cover the serving dish. Brush the rim of the pie dish with egg and lay over the pastry, press on to the edges to seal. Trim excess pastry, if needed. Brush pastry lid with egg.
  4. Cut a small steam hole in the centre of the pastry and cook in the oven for 30-35min, or until golden and piping hot. Serve with extra greens, if you like.
Notes: Turkey pie recipes, Turkey twist pie 3 ratings You're just 4 ingredients away from a crispy filo pastry pie, filled with chargrilled veggies, turkey and creamy ricotta. A great low calorie mid …
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