Ham and turkey raised pie
- November 2013
- Serves 15
- Takes 1 hour 15 min to make, 2 hours 10 min to cook, plus chilling overnight
A traditional ham and turkey raised pie is proper cause for celebration, and this recipe doesn’t disappoint. One for the Boxing Day table.
- 18.9g fat (7.3g saturated)
- 17.2g protein
- 30.6g carbs (3.1g sugars)
- 1.8g fibre
- 1.6g salt
Don’t like jelly? Leave it out and top the meat in the pie with a good layer of cranberry chutney before sealing with the hot-water crust pastry and cooking.
The pie will keep, uncut and out of the mould, loosely wrapped in baking paper, in the fridge for 7-10 days.
Gelatine leaf brands vary in size and strength. If you make the jelly using a different brand to the one we used here, read the instructions carefully so you use the right number of leaves for the amount of liquid in the jelly recipe.
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