zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Dhruv Baker's Leftover turkey & ham pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Dhruv Baker's Leftover turkey & ham pie

    • Preparation time: 35 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 15 minutes

    Serves: 6-8

    Ingredients

    2 tbsp light olive or vegetable oil
    25g unsalted butter
    2 large onions, finely sliced 440g
    3 cloves garlic, finely chopped
    3 sprigs thyme
    2 bay leaves
    500g leeks, finely sliced
    750g turkey (mixed light and dark meat), cut into 5-6 cm chunks
    250g ham, cut into 2-3 cm cubes
    2 tbsp plain flour
    100ml soured cream
    1 tbsp Dijon mustard
    700ml hot chicken (or turkey stock)
    500g Jus-Rol shortcrust pastry
    2 tsp fennel seeds
    75g chestnuts, finely chopped
    1 medium egg, beaten
    300g leftover stuffing, cut into cubes (optional)
    250g Brussel sprouts (optional)
    200ml bread sauce (optional)

    Method

    1. Preheat the oven to 180oC, gas mark 4. Heat the oil and the butter in a large saucepan over a medium heat and fry the onions, until golden brown (about 10 minutes). Remove a quarter of the onions and set aside to cool.

    2. Add the garlic, thyme, bay and the leeks to the pan and cook with the lid on for about 10 minutes, stirring every few minutes or so.

    3. Add the ham and the turkey and stir for 2-3 minutes until heated through, then stir through the flour and cook gently for about 1-2 minutes stirring.


    4. Pour in a third of the stock and stir well but not too vigorously to give you a smooth mixture, then add the remaining stock.

    5. If using the optional ingredients (any or all, add now).

    6. Simmer for 10 minutes on a low to medium heat until thickened. Stir through the mustard and the soured cream and season to taste. Pour the pie mixture into a 23x27cm ovenproof dish and allow to cool.

    7. While the pie filling is cooling, roll out the pastry on a lightly floured surface. You want to roll it out to a square or rectangle a bit larger than the pie dish you are going to serve it in. Scatter over the chestnuts, the onion you took out of the pan at the start and the fennel seeds, then fold the pastry in half and carefully roll out to the desired size so that you have a beautiful stuffed pastry topping for your pie.

    8. Brush the edges of the dish with some of the beaten egg then top with the pastry, crimping the sides to make sure it doesn't come away from the edges.

    9. Brush the top of the pastry with the remaining egg and cook in the oven for 30 minutes or until golden brown.

    10. Serve with roasted potatoes and steamed cauliflower.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary