This hearty Hairy Bikers Turkey Ham Pie is the ultimate comfort food, made with tender cooked turkey, salty ham, and sweet leeks, all wrapped in a creamy sauce. This recipe creates a wonderfully rich and savory pie, topped with a flaky, golden pastry crust that is simply irresistible. It’s the perfect way to use up holiday leftovers or for a satisfying family dinner, making one large pie that generously serves 6-8 people.
Hairy Bikers Turkey Ham Pie Ingredients
For the Filling:
- 50g (2oz) butter
- 2 large leeks, trimmed, washed, and sliced
- 50g (2oz) plain flour
- 300ml (10fl oz) chicken or turkey stock
- 300ml (10fl oz) double cream
- 1 tablespoon wholegrain mustard
- 500g (1lb 2oz) cooked turkey, shredded or diced
- 250g (9oz) cooked ham or gammon, diced
- A small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper
For the Pastry:
- 500g (1lb 2oz) block of all-butter puff pastry or shortcrust pastry
- 1 medium egg, beaten
How To Make Hairy Bikers Turkey Ham Pie
- Make the sauce base: In a large saucepan or sauté pan, melt the butter over a medium heat. Add the sliced leeks and cook gently for about 10 minutes, stirring occasionally, until they are very soft but not browned.
- Create the creamy sauce: Stir the plain flour into the softened leeks and cook for one minute – this is called a roux. Gradually pour in the chicken or turkey stock, whisking continuously to prevent lumps. Once all the stock is incorporated, bring the mixture to a simmer and let it cook for a few minutes until it has thickened.
- Finish the pie filling: Remove the sauce from the heat and stir in the double cream and wholegrain mustard. Add the cooked turkey, cooked ham, and the chopped fresh parsley. Stir everything together gently. Season with plenty of black pepper. Taste and add a little salt only if needed, as the ham and stock can be quite salty.
- Cool the filling completely: This is a very important step. Transfer the filling to a bowl and allow it to cool down completely to room temperature. This will prevent the pastry from getting a “soggy bottom”.
- Assemble the pie: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Spoon the cooled filling into a large, deep 2-litre (3.5-pint) pie dish.
- Top with pastry: On a lightly floured surface, roll out the block of pastry until it is about 3-5mm thick and large enough to comfortably cover the top of your pie dish with a little overhang. Brush the rim of the pie dish with some of the beaten egg.
- Seal and decorate: Carefully lift the pastry and lay it over the filling. Trim the excess pastry from around the edge with a knife. Press the edges down firmly with a fork to seal. Brush the entire top of the pie with the remaining beaten egg. Make a small slit in the center of the lid to allow steam to escape during baking.
- Bake until golden: Place the pie on a baking tray to catch any potential drips and bake for 30–40 minutes, or until the pastry is puffed up, deep golden-brown, and the filling is bubbling hot.
Recipe Tips
- Cool the Filling Completely: This is the most crucial rule for any pie with a pastry lid. A hot filling will create steam and melt the raw pastry from underneath, resulting in a soggy, uncooked base. Allowing the filling to cool to room temperature is the secret to a crisp crust.
- Use Both Turkey and Ham: The combination of meats is key to the pie’s classic flavour. The mild turkey is perfect for carrying the creamy sauce, while the saltiness of the ham or gammon provides a deep, savory flavour that makes the pie so delicious.
- Don’t Skip the Egg Wash: For that beautiful, professional-looking shiny golden finish, you must brush the pastry with beaten egg before it goes into the oven. It makes a huge difference to the final appearance of the pie.
- Let the Pie Rest: After baking, allow the pie to stand for 10 minutes before you cut into it. This lets the rich, creamy filling settle and thicken slightly, making it much easier to serve neat slices that don’t run all over the plate.
What To Serve Turkey Ham Pie
This rich and savory pie is a comforting meal that pairs beautifully with simple, classic side dishes. It is perfect served with a scoop of creamy mashed potatoes to soak up any extra sauce, alongside some steamed green vegetables like peas, broccoli, or green beans. For a touch of sweetness that works wonderfully with the ham, a dollop of cranberry sauce on the side is also a fantastic addition.
How To Store Turkey Ham Pie Leftovers
- Refrigerate: Store any leftover pie covered with foil or in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in a moderate oven (180∘C/160∘C Fan) for 15-20 minutes until the pastry is crisp and the filling is piping hot.
- Freeze: This pie freezes very well, either baked or unbaked. To freeze an unbaked pie, assemble it completely but do not apply the egg wash. Wrap the entire dish tightly in plastic wrap and then foil and freeze. It can be cooked from frozen, adding about 20-25 minutes to the baking time. A fully baked and cooled pie can also be frozen and reheated in the same way.
Hairy Bikers Turkey Ham Pie Nutrition Facts
- Serving Size: 1 serving (recipe makes 6-8)
- Calories: 595 kcal
- Total Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 150mg
- Sodium: 850mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 32g
Frequently Asked Questions
- Can I use chicken instead of turkey in this pie? Yes, this pie is just as delicious when made with leftover cooked chicken. Simply substitute the turkey with the same quantity of shredded or diced chicken.
- Do I have to make a pie with a lid? Could I top it with mashed potato? Absolutely. If you prefer, you can turn this into a cottage pie-style dish. Simply place the cooled filling in the dish and top with a generous layer of mashed potatoes instead of pastry. Dot with butter and bake until golden and bubbling.
- My pastry has a “soggy bottom.” What went wrong? A soggy bottom on a pie is almost always caused by putting the pastry lid onto a hot or warm filling. The steam generated from the hot filling melts the raw pastry before it has a chance to cook, making it wet and claggy. Always ensure your filling is completely cool before assembling your pie.
- Can I make individual pies instead of one large one? Yes, this recipe is perfect for making individual pies, which are great for parties or easy portioning. Divide the cooled filling among 4-6 individual pie dishes, top each with a pastry lid, and bake for a slightly shorter time, around 25-30 minutes, until golden.
Hairy Bikers Turkey Ham Pie Recipe
Description
The ultimate comfort food pie from the Hairy Bikers, this recipe is perfect for using up leftovers. It features tender chunks of turkey and ham in a rich, creamy leek and mustard sauce, all encased under a golden, flaky pastry crust. A true family favourite.
Ingredients
For the Filling:
For the Pastry:
Instructions
- Make Sauce: Melt butter and soften the leeks in a large pan. Stir in the flour, then gradually whisk in the stock until smooth and thick.
- Make Filling: Remove sauce from the heat and stir in the cream, mustard, turkey, ham, and parsley. Season with pepper. Let the filling cool completely.
- Assemble: Preheat oven to 200∘C (180∘C Fan). Spoon the cooled filling into a large pie dish.
- Top with Pastry: Roll out the pastry to cover the dish. Brush the rim of the dish with beaten egg, lay the pastry over the top, and press to seal. Trim the excess.
- Bake: Brush the entire pastry top with beaten egg, make a steam hole in the center, and bake for 30-40 minutes until golden brown and puffed up. Rest for 10 minutes before serving.
