This Hairy Bikers Turkey and Ham Pie is a creamy and comforting recipe, which is made with leftover turkey and cooked ham. It’s the perfect way to use up holiday leftovers, ready in about 1 hour and 20 minutes.
Hairy Bikers Turkey and Ham Pie Recipe Ingredients
For the Pastry:
- 225 g plain flour
- 60 g butter, cold and cubed
- 60 g lard, cold and cubed
- ½ teaspoon salt
- 1 egg, beaten
For the Filling:
- 400 g cooked turkey, in bite-sized pieces
- 300 g cooked ham, in bite-sized pieces
- 145 g mushrooms, sliced
- 1 tablespoon oil
For the Sauce:
- 250 ml milk
- 250 ml chicken stock
- 1 teaspoon dried tarragon
- 30 g plain/all-purpose flour
- 30 g butter
- ½ teaspoon salt (optional)
- ½ teaspoon pepper (optional)
For the Glaze:
- 1 egg
- 1 tablespoon water
How To Make Hairy Bikers Turkey and Ham Pie
- Make the Pastry Dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter and lard. Use your fingertips or a pastry cutter to rub the fats into the flour until the mixture resembles fine breadcrumbs. Add just enough of the beaten egg to bring the mixture together into a smooth ball.
- Chill the Pastry: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Cook the Filling: While the dough chills, heat the oil in a large frying pan over a medium heat. Add the sliced mushrooms and cook for about 5 minutes until softened. Remove them from the pan and set aside.
- Make the Creamy Sauce: In the same pan, melt the 30g of butter. Stir in the flour and cook for one minute to make a roux. In a jug, mix the milk and chicken stock together. Gradually pour the milk mixture into the pan, whisking constantly until the sauce is smooth and begins to thicken. Stir in the tarragon and season with salt and pepper.
- Combine and Cool: Let the sauce cool for a few minutes. Stir the cooked turkey, ham, and sautéed mushrooms into the sauce.
- Assemble the Pie: Preheat your oven to 190°C / 375°F / 170°C FAN / Gas 5. Pour the filling into a 10-inch pie dish. On a floured surface, roll out the chilled pastry until it is about half a centimetre thick and large enough to cover the dish.
- Glaze and Bake: Lay the pastry over the filling. Trim the excess and use a fork to crimp the edges. Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush it all over the pastry lid. Cut a couple of small slits in the top for steam to escape. Bake for about 30 minutes, until the pastry is deep golden brown. Let the pie rest for a few minutes before serving.
Recipe Tips
- How do I get the flakiest pastry? The secret is to use very cold butter and lard, and to handle the dough as little as possible. Chilling the dough for at least 30 minutes is a crucial step that allows the fats to firm up, which creates steam in the oven for a flaky result.
- Can I use a food processor for the pastry? Yes, a food processor makes the pastry even easier. Pulse the flour, salt, and fats until they look like breadcrumbs. Then, add the egg and pulse just until the dough comes together into a ball.
- How do I prevent a soggy bottom? This pie doesn’t have a bottom crust, which eliminates the risk of a soggy bottom! It’s a simple filling topped with a pastry lid.
- Can I use different herbs? Yes. If you don’t have tarragon, you could substitute it with ½ teaspoon of dried thyme or a tablespoon of fresh, chopped parsley.
What To Serve With Turkey and Ham Pie
This rich and creamy pie is a comforting meal that pairs perfectly with classic British sides.
- Creamy mashed potatoes or boiled new potatoes
- Steamed green vegetables like peas, broccoli, or green beans
- Glazed carrots
How To Store Turkey and Ham Pie
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat individual slices in a 350°F (175°C) oven for 15-20 minutes, until the filling is hot and the pastry is crisp.
Turkey and Ham Pie Nutrition Facts
- Calories: 435 kcal
- Carbohydrates: 38g
- Protein: 32g
- Fat: 16g
- Saturated Fat: 5g
- Sodium: 1375mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can fully assemble the pie (without the final egg wash on top), let it cool, cover, and refrigerate it for up to 24 hours. Brush with the egg wash just before baking, and you may need to add 5-10 minutes to the cooking time.
Absolutely. For a lighter, flakier topping, a sheet of ready-rolled puff pastry would be a delicious and quick alternative.
Lumps in the sauce are usually caused by adding the liquid to the flour and butter roux too quickly. The key is to add the milk and stock mixture very gradually at first, whisking constantly to create a smooth paste before adding the rest of the liquid.
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Hairy Bikers Turkey and Ham Pie Recipe
Description
A comforting and creamy pie, stuffed with leftover turkey, ham, and mushrooms in a savory tarragon sauce, all topped with a golden homemade pastry lid.
Ingredients
Instructions
- Make the pastry: Rub the fats into the flour and salt, then bind with the egg. Chill for 30 minutes.
- Sauté the mushrooms in oil and set aside.
- Make the sauce: Melt butter, stir in flour, then gradually whisk in the milk and stock until thick. Stir in tarragon and seasoning.
- Fold the turkey, ham, and mushrooms into the cooled sauce. Pour the filling into a 10-inch pie dish.
- Preheat oven to 190°C / 375°F (170°C Fan).
- Roll out the chilled pastry to cover the pie. Crimp the edges and brush with an egg wash.
- Cut steam vents and bake for about 30 minutes until golden brown. Rest for a few minutes before serving.
Notes
- Using very cold butter and lard is the secret to a tender, flaky pastry.
- This recipe is a perfect way to use up leftover turkey and ham from a holiday roast.
- Do not add the meat and mushrooms to the sauce while it is boiling hot; let it cool slightly first.
- For a quicker version, you can use a sheet of ready-made shortcrust or puff pastry.
