Leftover Turkey & Ham Pie
Fodder Shopping List
- 45g/1½oz Longley Farm unsalted butter
- 2 large leeks, washed and roughly sliced
- 1 orange, juice and finely grated zest only
- 50ml/2fl oz medium sherry
- 3 tbsp plain flour
- 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
- 1 heaped tsp wholegrain mustard
- 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
- 250g/9oz cooked ham, cut into bite-sized pieces
- 2 tbsp roughly chopped tarragon
- 200ml/7fl oz Longley Farm single cream
- salt and white pepper
- 1 Ian Taylor Free Range egg, beaten for egg wash.
For the quick rough puff pastry
- 400g/14ozplain flour, plus extra for dusting
- Pinch of salt
- 65g/2¼oz chilled Longley Farm unsalted butter
- 160g/5¾oz frozen Longley Farm unsalted butter
You will be glad of all that leftover turkey when you taste this delicious pie! It will also use up ham, gravy, and a little sherry. A brilliant Boxing Day feast. This recipe includes homemade pastry, but you can buy ready made.
- For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
- Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
- For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.
- Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash
- To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
- Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop