This delicious Turkey and Ham Pie by Mary Berry is a quick and creamy meal, perfect for using up leftover holiday ingredients. With a simple pastry crust and a flavorful filling, it’s both hearty and comforting. Enjoy the flexibility to mix in your favorite ingredients, making it a versatile dish for any occasion!
Ingredients Needed
For the Pastry:
- 350g / 12oz plain flour
- 125g / 4½oz butter, chilled and diced
- 75g / 2½oz lard, chilled and diced
- Iced water (as needed)
- Salt (to taste)
- 1 free-range egg, beaten (for glazing)
For the Filling:
- 15g / ½oz butter
- 3 leeks, thickly sliced
- 100ml / 3½fl oz dry white wine
- 500g / 1lb 2oz leftover turkey, diced
- 200g / 7oz cooked ham, diced
- 200g / 7oz leftover stuffing, broken up
- Freshly ground black pepper (to taste)
For the Sauce:
- 50g / 1¾oz butter
- 50g / 1¾oz plain flour
- 400ml / 14fl oz turkey or chicken stock
- 200ml / 7fl oz full-fat milk
- 100ml / 3½fl oz single cream
- A few tarragon leaves, finely chopped
How To Make Turkey And Ham Pie
- Make the Pastry: Rub the flour, butter, and lard together until it resembles fine breadcrumbs, then add a good pinch of salt. Gradually add enough iced water to bind the pastry without making it too crumbly, form it into a ball, wrap it in cling film, and chill in the fridge.
- Prepare the Filling: Heat the butter in a casserole. Add the leeks, season with salt and pepper, and pour in the wine. Cover and cook on low heat until the leeks are tender, then remove the leeks with a slotted spoon and reserve the cooking liquid.
- Make the Sauce: In a separate saucepan, melt the butter and add the flour to create a thick roux. Gradually stir in the stock, milk, and cream, mixing thoroughly after each addition to form a creamy béchamel. Stir in the reserved leek cooking liquid.
- Combine Filling Ingredients: Gently fold the turkey, ham, stuffing, and cooked leeks into the béchamel, being careful not to break up the meat or leeks. Allow to cool completely.
- Preheat the Oven: Preheat the oven to 200°C / 180°C Fan / Gas 6. Place a baking tray in the oven to heat up.
- Assemble the Pie: Roll out two-thirds of the pastry to line a large pie dish (around 25cm / 10in in diameter). Fill with the cooled mixture, allowing it to dome slightly. Roll out the remaining pastry, brush the edges of the bottom pastry with beaten egg, place the top pastry over, trim edges, and crimp together. Use trimmings for decorations, brush the pie with egg wash, and cut two small holes in the center of the crust.
- Bake: Bake for 35–40 minutes or until the pie is golden brown and the filling is piping hot.
Recipe Tips
- Chill the Ingredients: Keep the butter and lard for the pastry chilled until you are ready to use them. This helps create a flakier crust.
- Don’t Overwork the Pastry: Mix the pastry just enough to bring it together. Overworking it can make the crust tough.
- Cool the Filling Completely: Let the turkey and ham filling cool before adding it to the pie. This prevents the pastry from getting soggy.
- Check for Doneness: Bake until the pie is golden brown and the filling is bubbling. If it’s not golden after 40 minutes, give it extra time to ensure it’s cooked through.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Turkey and Ham Pie cool until it reaches room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: If you want to freeze the pie, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. To thaw, put the pie in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the pie on a baking tray and cover it loosely with foil. Bake for about 25-30 minutes, or until the filling is heated through and the crust is crispy.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 496
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Sodium: 850mg
- Potassium: 500mg
- Total Carbohydrate: 37g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 22g
Try More Mary Berry Recipes:
- Mary Berry Celery Soup
- Mary Berry Christmas Cookies
- Mary Berry Christmas Beef Pie
- Mary Berry Christmas Gammon
Mary Berry Turkey And Ham Pie
Description
This delicious Turkey and Ham Pie by Mary Berry is a quick and creamy meal, perfect for using up leftover holiday ingredients. With a simple pastry crust and a flavorful filling, it’s both hearty and comforting. Enjoy the flexibility to mix in your favorite ingredients, making it a versatile dish for any occasion!
Ingredients
For the Pastry:
For the Filling:
For the Sauce:
Instructions
- Make the Pastry: Rub the flour, butter, and lard together until it resembles fine breadcrumbs, then add a good pinch of salt. Gradually add enough iced water to bind the pastry without making it too crumbly, form it into a ball, wrap it in cling film, and chill in the fridge.
- Prepare the Filling: Heat the butter in a casserole. Add the leeks, season with salt and pepper, and pour in the wine. Cover and cook on low heat until the leeks are tender, then remove the leeks with a slotted spoon and reserve the cooking liquid.
- Make the Sauce: In a separate saucepan, melt the butter and add the flour to create a thick roux. Gradually stir in the stock, milk, and cream, mixing thoroughly after each addition to form a creamy béchamel. Stir in the reserved leek cooking liquid.
- Combine Filling Ingredients: Gently fold the turkey, ham, stuffing, and cooked leeks into the béchamel, being careful not to break up the meat or leeks. Allow to cool completely.
- Preheat the Oven: Preheat the oven to 200°C / 180°C Fan / Gas 6. Place a baking tray in the oven to heat up.
- Assemble the Pie: Roll out two-thirds of the pastry to line a large pie dish (around 25cm / 10in in diameter). Fill with the cooled mixture, allowing it to dome slightly. Roll out the remaining pastry, brush the edges of the bottom pastry with beaten egg, place the top pastry over, trim edges, and crimp together. Use trimmings for decorations, brush the pie with egg wash, and cut two small holes in the center of the crust.
- Bake: Bake for 35–40 minutes or until the pie is golden brown and the filling is piping hot.
Notes
- Chill the Ingredients: Keep the butter and lard for the pastry chilled until you are ready to use them. This helps create a flakier crust.
- Don’t Overwork the Pastry: Mix the pastry just enough to bring it together. Overworking it can make the crust tough.
- Cool the Filling Completely: Let the turkey and ham filling cool before adding it to the pie. This prevents the pastry from getting soggy.
- Check for Doneness: Bake until the pie is golden brown and the filling is bubbling. If it’s not golden after 40 minutes, give it extra time to ensure it’s cooked through.
Mary Berry Turkey And Ham Pie