zoom Turkey, ham & leek pie
  • Print A4 A5
    • Close

    Save to your scrapbook

    Turkey, ham & leek pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      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

    Turkey, ham & leek pie

    Use up your Christmas leftovers in this turkey, ham and leek pie – ideal for festive family feasts 

    • Christmas
    • Preparation time: 30 minutes + chilling
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes + chilling

    Serves: 6 - 8

    Ingredients

    FOR THE PASTRY
    225g plain flour
    25g poppy seeds
    50g butter, cold and cut into cubes
    50g lard, cold and cut into cubes
    75g strong Cheddar, finely grated, or Stilton, crumbled
    1 Waitrose British Blacktail Free Range Medium Egg yolk, to glaze

    FOR THE FILLING
    2 tbsp olive oil
    2 x 500g packs leeks, trimmed, cleaned and sliced
    20g pack sage, leaves shredded
    4 tbsp plain flour
    100ml medium white wine
    500ml turkey or chicken stock
    500g cooked turkey meat, pulled into chunks
    300g ham, cut into chunks
    150ml crème fraîche

     

    Method

    1. Preheat the oven to 200°C, gas mark 6. Tip the flour and poppy seeds into a large bowl. Add the butter and lard and rub with your fingers until it resembles large breadcrumbs. Add the cheese and 4-6 tbsp cold water until it comes together in a soft dough then knead briefly. Wrap in clingfilm and place in the fridge to rest for at least 30 minutes.

    2. To make the filling, heat the olive oil in a large sauté pan, add the leeks and gently cook for 10 minutes with the lid on, until softened but not coloured. Add the sage and cook for a further 2 minutes then stir in the flour, and season generously.

    3. Slowly pour in the wine then the stock, until a thick sauce is formed. Stir in the crème fraîche.

    4. Tip the filling into a 2-litre lipped pie dish and leave to cool completely. Once cooled and when ready to assemble the pie, add the cooked turkey and ham to sauce.

    5. Meanwhile, roll out the pastry to 5mm thickness and cut to just bigger than the size of the dish. Brush the edges of the dish with water and use the pastry trimmings to cover the lip. Place the rest of the pastry on top of the pie, pressing onto the pastry lip. Pierce the top to allow steam to escape and use any leftover pastry to decorate. Brush with egg yolk and place in the oven to bake for 35-40 minutes, until golden.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary