Christmas turkey and ham pie

Name: Christmas turkey and ham pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: Splash of olive oil; Large knob of butter; 1 large onion, finely sliced; 2 garlic cloves, crushed; 3 anchovies, finely chopped; 250g leftover roast turkey, shredded; 250g leftover ham, shredded; 175ml dry white wine; Handful fresh sage leaves, chopped; 3 tbsp double cream; 150ml fresh chicken or turkey stock; 1 tbsp Dijon mustard; Juice half a lemon; Small handful fresh flatleaf parsley, chopped; Plain flour to dust; 375g block all-butter shortcrust pastry; 1 medium free-range egg, beaten

Easy
December 2013

Easy
December 2013

Serves 6
Takes 20 minutes to make, 50-60 minutes to cook

Use up leftover roast turkey and ham in this crowd-pleasing pie recipe – made with white wine, garlic, double cream – and a shortcrust pastry lid.

We’ve also got a raised ham and turkey pie recipe, if you fancy trying your hand at that with your Christmas turkey leftovers.

Or, see our dedicated section of over 35 ideas on how to use up your Christmas leftovers.

Nutrition: per serving

Calories: 522kcals
Fat: 29.7g (10.5g saturated)
Protein: 26.8g
Carbohydrates: 31.6g (2.9g sugars)
Fibre: 2.3g
Salt: 2.5g

Nutrition: per serving

Calories: 522kcals
Fat: 29.7g (10.5g saturated)
Protein: 26.8g
Carbohydrates: 31.6g (2.9g sugars)
Fibre: 2.3g
Salt: 2.5g

See Wine Match

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Ingredients

Splash of olive oil
Large knob of butter
1 large onion, finely sliced
2 garlic cloves, crushed
3 anchovies, finely chopped
250g leftover roast turkey, shredded
250g leftover ham, shredded
175ml dry white wine
Handful fresh sage leaves, chopped
3 tbsp double cream
150ml fresh chicken or turkey stock
1 tbsp Dijon mustard
Juice half a lemon
Small handful fresh flatleaf parsley, chopped
Plain flour to dust
375g block all-butter shortcrust pastry
1 medium free-range egg, beaten

Splash of olive oil
Large knob of butter
1 large onion, finely sliced
2 garlic cloves, crushed
3 anchovies, finely chopped
250g leftover roast turkey, shredded
250g leftover ham, shredded
175ml dry white wine
Handful fresh sage leaves, chopped
3 tbsp double cream
150ml fresh chicken or turkey stock
1 tbsp Dijon mustard
Juice half a lemon
Small handful fresh flatleaf parsley, chopped
Plain flour to dust
375g block all-butter shortcrust pastry
1 medium free-range egg, beaten

Method

Heat the oil and butter in a large pan and gently fry the onion for 10 minutes or until soft. Add the garlic and anchovies, fry for 30 seconds, then add the turkey and ham. Fry for 2-3 minutes more.
Add the white wine and bubble until reduced by half, then stir in the sage, double cream, stock and mustard. Taste the mixture before seasoning – you may find you don’t need to add extra salt if the ham and stock are both quite salty. If so, just add a good grinding of freshly ground black pepper. Bubble for 3-4 minutes, then add the lemon juice to taste. Stir in the parsley and tip into a 1.5 litre ovenproof dish. Set aside to cool completely (see Make Ahead).
Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to 3mm thick and use to top the pie. Use the trimmings to decorate the top of the pie, then brush all over with beaten egg to glaze (see tips).
Bake for 30-40 minutes until golden brown on top and bubbling hot inside. Serve with a cloud of mash and winter greens.

Method

Heat the oil and butter in a large pan and gently fry the onion for 10 minutes or until soft. Add the garlic and anchovies, fry for 30 seconds, then add the turkey and ham. Fry for 2-3 minutes more.
Add the white wine and bubble until reduced by half, then stir in the sage, double cream, stock and mustard. Taste the mixture before seasoning – you may find you don’t need to add extra salt if the ham and stock are both quite salty. If so, just add a good grinding of freshly ground black pepper. Bubble for 3-4 minutes, then add the lemon juice to taste. Stir in the parsley and tip into a 1.5 litre ovenproof dish. Set aside to cool completely (see Make Ahead).
Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to 3mm thick and use to top the pie. Use the trimmings to decorate the top of the pie, then brush all over with beaten egg to glaze (see tips).
Bake for 30-40 minutes until golden brown on top and bubbling hot inside. Serve with a cloud of mash and winter greens.

delicious. tips

For an extra-golden pie, double-glaze it: brush the top with beaten egg, chill briefly, brush again, then bake.
Freeze the cooked, cooled pie filling in its dish, wrapped in cling film, at the end of step 2. Defrost, then top with pastry and bake.

What's the perfect wine match?

Our friends at Majestic Wine recommend Definition Viognier. This award-winning viognier reaches decadent levels of flavour in sun-dappled Southern France. Expect a harmonious marriage of stone fruits and rich nutty flavour that’ll elevate your leftovers to haute cuisine.

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