Nigella Turkey And Ham Pie

I’ll be honest with you: the first time I tried making a turkey and ham pie after Christmas, it was an utter disaster. I didn’t let the filling cool before putting on the pastry, and the whole thing turned into a soggy, collapsed puddle of what could’ve been magic. But listen — I’ve learned my lesson, and so can you. This Nigella Turkey and Ham Pie is everything a good British pie should be: creamy, meaty, indulgent — and properly sealed in golden puff pastry that actually stays crisp.

It’s the kind of dish you make when you want your kitchen to smell like comfort and your belly to feel hugged. If you’ve got some leftover roast turkey and ham sitting in the fridge, this is their encore performance — the one where they really shine.

Ingredients List

• 500g cooked turkey breast, diced — white or dark meat, just chop it well.
• 250g cooked ham, diced — a bit of smoked ham adds depth.
• 2 leeks, sliced — sweet and mellow once softened. Swap for onions if needed.
• 50g butter
• 50g plain flour — thickens your sauce.
• 500ml chicken stock — warm it slightly before using.
• 200ml double cream — for that luxurious mouthfeel.
• 2 tbsp Dijon mustard — sharp, tangy, brilliant against the richness.
• Fresh parsley, chopped — optional, but freshens things up.
• 1 sheet puff pastry — shop-bought is fine. I’m not Nigella, and neither are you.

How to Make It

1. Preheat your oven to 200°C (180°C fan).
2. Melt the butter in a large saucepan over medium heat.
   Add the leeks and sauté gently until soft and glossy — about 5 minutes.
3. Stir in the flour.
   Cook it for a full minute, stirring constantly. You want to lose that raw flour taste.
4. Slowly whisk in the chicken stock.
   Go a bit at a time — it’ll clump if you rush. The sauce should turn smooth and begin to thicken.
5. Stir in the cream and Dijon mustard.
   Keep stirring until it’s thick, silky, and smells frankly irresistible.
6. Add the turkey, ham, and parsley.
   Fold gently to avoid mashing the meat. Let it cool completely — learn from my mistake!
7. Pour the filling into a pie dish and smooth the top.
   Not too full, or it’ll bubble over like mine did that one tragic Boxing Day.
8. Top with puff pastry.
   Trim the edges, crimp if you’re fancy, and cut a couple of steam holes.
9. Bake for 25–30 minutes.
   You want it golden, puffed, and audibly crisp when tapped.
10. Let it rest 5–10 minutes before serving.
    That filling is molten lava straight from the oven.

Common Mistakes

Why did my pastry turn soggy on the bottom?
The filling was likely too hot when you added it. Always cool it first!

Why is my sauce grainy or split?
You might’ve added the cream too quickly or let it boil. Keep it gentle and stir constantly.

Why is the filling bland?
You probably skipped seasoning. Taste the sauce before assembling and adjust with salt, pepper, or extra mustard.

What if my pie bubbled over?
Don’t overfill it. And always bake it on a tray — trust me.

Why did my leeks stay crunchy?
They need proper sautéing. Don’t rush them — patience brings sweetness.

Storage and Reheating Tips

Fridge:
Cover the cooled pie tightly and refrigerate for up to 4 days. The flavors deepen beautifully overnight.

Freezer:
Wrap individual slices or the whole pie in clingfilm and foil. Freeze up to 3 months. Defrost overnight in the fridge before reheating.

Reheat Options:

• Oven: 180°C, 15–20 minutes covered in foil. Remove foil at the end for crispiness.
• Microwave: Okay for individual slices — use short bursts and rest between.
• Air fryer: 160°C, 8–10 minutes. Excellent for a fast crispy finish.

What to Serve With It

• Roasted Brussels sprouts and carrots — earthy and naturally sweet; match made in heaven.
• Crispy roast potatoes or mash — both work, depending if you’re after crunch or cream.
• Sharp green salad with vinaigrette — something bright to cut through the richness.

FAQ Section

Can I make this with raw turkey or ham?
No — the meat should be fully cooked beforehand. This pie is more about assembly than raw cooking.

Can I freeze this pie before baking?
You can, but it’s better to freeze it after baking. Pastry tends to go soggy if frozen raw over a wet filling.

Can I make this gluten-free?
Absolutely — use GF pastry and swap flour for a gluten-free blend (plus a touch of xanthan gum if needed).

Is it okay to add vegetables to the filling?
Yes! Peas, mushrooms, or even leftover roast root veg are great additions. Don’t go overboard though — keep the meat the star.

Try More Recipes:

• Nigella Rhubarb Cake
• Nigella Wholemeal Carrot Cake
• Nigella Slow Roast Pork Shoulder
• Nigella Lasagne Of Love