We hope everyone is having a fantastic Christmas so far… we have had a wonderful time and we are now enjoying a peaceful few days after the excitement of celebration and visitors. And taking time to cook up all sorts of delicious things with our leftovers. I adore turkey leftovers, which is why, every year, after dallying with the idea of having goose, we always end up getting a turkey. I love a classic turkey sandwich, with stuffing and cranberry jelly, but there are lots of other good things to do. Last year Sandy wrote up our recipe for Potted Turkey, which makes a wonderful buttery spread for toast and sandwiches. This year I thought I’d share another of our favourites – a delicious pie that uses all sorts of leftovers and tastes sublime. It’s a long long recipe, but you can do it in stages, and the results are so delicious that it is completely worthwhile.
Turkey and Ham Pie
225g plain flour (I use half and half wholemeal and white)
a pinch of salt
1 tbsp cold water
30g plain flour
100ml whole milk
60ml double cream
175g cooked turkey
150g cooked ham
salt and pepper to taste
egg yolk to glaze
You will also need an approximately 26cm diameter pie plate.
- To make the pastry you need to grate the butter into the flour and this best done when the butter is really cold, so weigh out the required amount in one large block, wrap it in foil or greaseproof paper and put it into your freezer for around 30 minutes.
- Whilst you are waiting for the butter to cool you can make a start on the pie filling. Measure the butter and flour into a large saucepan, and melt together over a low heat, stirring all the time.
- Keeping the pan on a low heat gradually add the stock, a spoonful at a time, stirring the sauce all the time. Don’t worry if you get a few lumps, just keep stirring.
- Next add the milk and continue stirring. The sauce should thicken nicely – if you still have a few lumps after the sauce has thickened then just use a whisk to get rid of them.
- Leave the sauce to cool whilst you make the pastry. Measure the flour into a bowl and add the salt. Take the butter from the freezer and grate into the same bowl, using the foil to hold the butter as you grate.
- Distribute the grated butter through the flour until you have a nice crumbly mixture and all the butter is coated with flour. Add a tablespoon of water and start to bring the dough together, first with a knife and then with your hands. Add a little more water if you need to – but only a little at a time!
- When the dough leaves the sides of the bowl clean, split it into 2 halves, and form into 2 very thick, roughly-shaped discs. Wrap the 2 pieces in clingfilm or polythene bags and refrigerate for around 30 minutes.
- Meanwhile chop the cooked turkey and ham meat into smallish pieces (around 2cm), and keep to one side to add to the sauce when it has cooled completely.
- Now stir the cream into the cooling sauce and season to taste.
- Lightly grease the pie plate ready and preheat your oven to 190C, gas mark 5.
- Roll out your 2 pieces of pastry on a lightly floured surface into circles measuring a couple of cm bigger than the diameter of your plate. Line the plate with one of the pieces.
- Stir the meat into the cream sauce then pile it up on to the pastry-lined pie plate, leaving an inch of pastry clear round the edge. Brush the edge of the pastry still visible with water.
- Drape the second piece of pastry over the top of the pie filling, then press round the edge with your thumb, to seal the 2 pieces of pastry together. Trim round the edge of the pie plate with a sharp knife. Use any trimmings to create leaves, or any other decoration for the top of the pie. Brush with water to attach them. Cut a couple of 2cm slits in the top of the pie to let air escape whilst the pie is cooking.
- Mix an egg yolk with a little water then brush the pie all over the top with the egg wash. If you want to, and you have some, then you can grate a little parmesan cheese over the top.
- Bake for around 25 minutes until the pie is nicely browned and piping hot.
- This is an incredibly rich pie which I recommend serving with a cooked green vegetable or a salad of bitter leaves.