LEFTOVER TURKEY AND HAM PIE
An easy pie when you are feeling a bit lazy
Provided by Mummy Barrow
Categories Easy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Put all the ingredients, except for the pastry, in a heavy bottom saucepan and stir until well mixed, and mushroom and onion warmed.
- Place in pie dish and level out
- Cover with rolled out pastry
- Brush with milk
- Cook at 180 degrees for roughtly 40 minutes or until golden brown
NEXT LEVEL TURKEY & HAM PIE
Use up the Christmas leftovers to make this hearty, deep-filled turkey and ham pie. You could use shop-bought pastry but nothing beats homemade
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h55m
Yield Serves 10-12
Number Of Ingredients 16
Steps:
- First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
- To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
- Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
- When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.
Nutrition Facts : Calories 667 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.4 milligram of sodium
LEFTOVER TURKEY AND HAM PIE
This delicious pie is very quick to assemble and is a great way to use up leftover Christmas turkey and roast ham.
Categories American comfort food weeknight meals
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large frying pan over medium heat. Add the onion and leeks and fry for 10min, until softened. Add the garlic and fry for 1min, until fragrant. Stir in the mustard and flour and cook for 2min. Remove pan from heat.
- Gradually mix in the wine and stock, stirring until combined. Return pan to the heat and bubble, stirring occasionally, until reduced by 1/2. Stir through the cream, turkey, ham and parsley. Check seasoning. 3 Scrape the turkey mixture into a rough 1.4 litre ovenproof serving dish and set aside to cool slightly.
- Preheat oven to 200°C (180°C fan) mark. Unroll the pastry sheet and roll out larger if needed to cover the serving dish. Brush the rim of the pie dish with egg and lay over the pastry, press on to the edges to seal. Trim excess pastry, if needed. Brush pastry lid with egg.
- Cut a small steam hole in the centre of the pastry and cook in the oven for 30-35min, or until golden and piping hot. Serve with extra greens, if you like.
Nutrition Facts : Calories 742 calories
LEFTOVER TURKEY OR CHICKEN PASTIES
This is a very nice way to use up leftovers from a roast dinner. Use the amounts given in the recipe only as a guide. Chop and change the recipe according to the ingredients you have on hand. If you prefer shortcrust pastry then that is fine too. I often use the leftover gravy instead of the stock, I do water it down somewhat When I have less time I just cut the pastry into squares and make them as triangles.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
- Add the stock to the mixture, it should be moist and not too wet.
- Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
- Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
- Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
- Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
- NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.
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LEFTOVER TURKEY & HAM PIE RECIPE | PBS FOOD
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- For the pastry, mix the flour and salt together. Rub in the 65g chilled butter. Gradually add enough water to form a dough.
- Grate 60g of 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 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.
- Place a pie funnel in the center of a 1.2 /1.5 liter (1 1/2 quart) pie dish. Pour the pie filling and sauce into the dish and allow to cool.
- Preheat the oven to 375F. Roll out the pastry on a lightly floured surface to about 5mm thick. Cut a 2cm strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim, brush this with egg wash.
- Bake for 35-40 minutes until the pastry is risen and golden, allow to cool slightly before serving.
LEFTOVER TURKEY AND HAM PIE - SOMETHING SWEET …
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- Melt the butter and oil in a large saucepan over a low-medium heat. Gently cook the leek in the melted butter until softened, about 10 minutes. If you're using the garlic and dried thyme, add it now and continue to cook for a further 2 minutes. Stir in the flour and allow to cook for another couple of minutes to remove any floury taste. The mixture will thicken up quite quickly.
- Gradually stir in the stock, stirring constantly. Allow to simmer for a couple of minutes, then stir in the mustard and double cream and simmer until you have a creamy sauce. Add your chopped meat, give it a stir and add some salt and pepper to taste. If you're making the pie in advance, allow the filling to cool completely before chilling for up to 24 hours.
- When you're ready to bake the pie, pour the filling into your pie dish. Preheat the oven to 200C/180Fan/400F/gas mark 6 and place a large baking sheet inside.
- Make the pastry topping. Sprinkle a little flour onto your work surface and roll out your pastry. Dampen the rim of your pie dish with a little water and using your rolling pin, place the pastry on top of the filling. Trim the overhang, crimp the edges and pierce two small slits in the centre of the pie to allow steam to escape and brush with eggwash. Decorate the pie with the leftover pastry cuttings, if desired.
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