This delicious Turkey and Ham Pie by James Martin is a comforting, hearty meal perfect for using up leftovers. With a creamy filling of turkey, ham, leeks, and mustard, all encased in flaky, homemade puff pastry, this easy-to-make pie is sure to be a family favorite. Enjoy a warm, filling dish that’s both tasty and satisfying.
Ingredients Needed
For the quick rough puff pastry:
- 400g (14oz) plain flour, plus extra for dusting
- Pinch of salt
- 65g (2¼oz) chilled butter
- 160g (5¾oz) frozen butter
For the filling:
- 45g (1½oz) butter
- 2 large leeks, washed and roughly sliced
- 1 orange, juice, and finely grated zest only
- 50ml (2fl oz) medium sherry
- 3 tbsp plain flour
- 500ml (18fl oz) chicken stock (or 250ml (9fl oz) leftover gravy and 250ml (9fl oz) stock)
- 1 heaped tsp wholegrain mustard
- 600g (1lb 5oz) leftover turkey meat, cut into bite-sized pieces
- 250g (9oz) cooked ham, cut into bite-sized pieces
- 2 tbsp roughly chopped tarragon
- 200ml (7fl oz) single cream
- 1 free-range egg, beaten for egg wash
- Salt and white pepper
How To Make Turkey And Ham Pie
- Prepare the pastry: In a bowl, mix the flour and salt. Rub in the chilled butter using your fingertips. Gradually add cold water (about 150-180ml/5-6fl oz) to form a dough. Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g (2¼oz) of frozen butter over the bottom two-thirds of the dough. Fold down the top third, then fold up the bottom third, as if folding a letter. Turn the dough by 90° and roll out again. Repeat the process with the remaining frozen butter, folding as before. Rest the dough in the fridge for 30 minutes.
- Prepare the filling: Melt the butter in a large frying pan over medium heat. Add the leeks, orange juice, zest, and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid, increase the heat, and reduce the liquid to a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to combine. Gradually add the stock and simmer for 5 minutes until the sauce thickens slightly. Stir in the mustard, turkey, ham, tarragon, and cream. Season with salt and white pepper to taste.
- Assemble the pie: Preheat the oven to 200°C/180°C Fan/Gas 6. Pour the filling into a 1.2-1.5-litre (2-2½-pint) pie dish and allow to cool. If using a pie funnel, place it in the center of the filling. Roll out the pastry on a lightly floured surface to about 5mm thick. Cut a 2cm (¾in) strip of pastry and brush the rim of the pie dish with the egg wash. Place the pastry strip onto the rim and brush with more egg wash.
- Add the pie lid: Roll out the remaining pastry slightly larger than the pie dish and lift it into place (use the rolling pin to help). Make a steam hole to expose the funnel if using. Press the edges to seal and trim away any excess pastry. Re-roll any trimmings and create decorations. Brush the top of the pie and decorations with the egg wash.
- Bake the pie: Bake for 35-40 minutes until the pastry is golden and risen. Allow to cool slightly before serving.
Recipe Tips
- Chill the pastry dough: Make sure to rest the dough in the fridge for at least 30 minutes before using. This helps the butter firm up and gives the pastry a better texture when baked.
- Use cold butter: For the puff pastry, both the chilled and frozen butter should be very cold. This helps create flaky layers when the pastry is baked.
- Cook the leeks slowly: When cooking the leeks, make sure to cook them gently and cover the pan to soften them. This prevents burning and ensures a tender filling.
- Cool the filling before assembling: Allow the filling to cool slightly before putting it in the pie dish. This prevents the pastry from becoming soggy and helps it crisp up better in the oven.
- Seal the edges well: Press the edges of the pastry firmly to ensure they seal properly. This prevents the filling from leaking out during baking and keeps the pie intact.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Turkey and Ham Pie cool completely to room temperature. Once cooled, store it in an airtight container or wrap it tightly in foil or plastic wrap. It will keep in the fridge for up to 3 days.
- Freeze: To freeze, let the pie cool to room temperature, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the pie on a baking sheet and cover it loosely with foil. Bake for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the pastry.
Nutrition Facts
Serving Size: 1 serving (of 6 servings)
- Calories: 522
- Total Fat: 29.7g
- Saturated Fat: 10.5g
- Sodium: 2.5g
- Total Carbohydrate: 31.6g
- Dietary Fiber: 2.3g
- Sugars: 2.9g
- Protein: 26.8g
Try More James Martin Recipes
- James Martin Scampi Recipe
- James Martin Steak And Mushroom Pie
- James Martin Seafood Lasagne
- James Martin Spaghetti Bolognese
James Martin Turkey And Ham Pie
Description
This delicious Turkey and Ham Pie by James Martin is a comforting, hearty meal perfect for using up leftovers. With a creamy filling of turkey, ham, leeks, and mustard, all encased in flaky, homemade puff pastry, this easy-to-make pie is sure to be a family favorite. Enjoy a warm, filling dish that’s both tasty and satisfying.
Ingredients
For the quick rough puff pastry:
For the filling:
Instructions
- Prepare the pastry: In a bowl, mix the flour and salt. Rub in the chilled butter using your fingertips. Gradually add cold water (about 150-180ml/5-6fl oz) to form a dough. Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g (2¼oz) of frozen butter over the bottom two-thirds of the dough. Fold down the top third, then fold up the bottom third, as if folding a letter. Turn the dough by 90° and roll out again. Repeat the process with the remaining frozen butter, folding as before. Rest the dough in the fridge for 30 minutes.
- Prepare the filling: Melt the butter in a large frying pan over medium heat. Add the leeks, orange juice, zest, and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid, increase the heat, and reduce the liquid to a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to combine. Gradually add the stock and simmer for 5 minutes until the sauce thickens slightly. Stir in the mustard, turkey, ham, tarragon, and cream. Season with salt and white pepper to taste.
- Assemble the pie: Preheat the oven to 200°C/180°C Fan/Gas 6. Pour the filling into a 1.2-1.5-litre (2-2½-pint) pie dish and allow to cool. If using a pie funnel, place it in the center of the filling. Roll out the pastry on a lightly floured surface to about 5mm thick. Cut a 2cm (¾in) strip of pastry and brush the rim of the pie dish with the egg wash. Place the pastry strip onto the rim and brush with more egg wash.
- Add the pie lid: Roll out the remaining pastry slightly larger than the pie dish and lift it into place (use the rolling pin to help). Make a steam hole to expose the funnel if using. Press the edges to seal and trim away any excess pastry. Re-roll any trimmings and create decorations. Brush the top of the pie and decorations with the egg wash.
- Bake the pie: Bake for 35-40 minutes until the pastry is golden and risen. Allow to cool slightly before serving.
Notes
- Chill the pastry dough: Make sure to rest the dough in the fridge for at least 30 minutes before using. This helps the butter firm up and gives the pastry a better texture when baked.
- Use cold butter: For the puff pastry, both the chilled and frozen butter should be very cold. This helps create flaky layers when the pastry is baked.
- Cook the leeks slowly: When cooking the leeks, make sure to cook them gently and cover the pan to soften them. This prevents burning and ensures a tender filling.
- Cool the filling before assembling: Allow the filling to cool slightly before putting it in the pie dish. This prevents the pastry from becoming soggy and helps it crisp up better in the oven.
- Seal the edges well: Press the edges of the pastry firmly to ensure they seal properly. This prevents the filling from leaking out during baking and keeps the pie intact.
James Martin Turkey And Ham Pie