Hairy Bikers Turkey and Ham Pie Recipe

This creamy and comforting turkey and ham pie is a great way to use up leftovers! It’s packed with tender meat, flavorful leeks, and a rich, herby sauce, all wrapped in a crispy puff pastry crust. Perfect for a cozy meal!

Ingredients Needed:

• 3 leeks, halved lengthways
• 50g unsalted butter
• pinch dried thyme
• 4 clove/s garlic, thinly sliced
• 3 tbsp plain flour, plus extra for dusting
• 2 tbsp apple cider vinegar
• 500ml chicken or turkey stock
• 150ml pot double cream
• 1½ tbsp wholegrain mustard
• 2 tbsp finely chopped fresh soft herbs (tarragon, dill or parsley)

For the meat filling:

• 250g cooked ham/gammon/ham hock
• 400g cooked chicken or turkey in bite-sized pieces

For the pie topping:

• 320g Jus-Rol Puff Pastry Sheets
• 1 egg, beaten

How To Make Turkey and Ham Pie Recipe?

1. Cook the leeks: Melt butter in a large pan over low heat. Add sliced leeks, thyme, and a pinch of salt. Cook gently for 10 minutes, stirring occasionally.
2. Add the garlic: Stir in garlic and cook for 5 more minutes until the leeks soften and start to turn golden.
3. Make the sauce: Sprinkle in the flour and stir well. Cook for 2 minutes, then add the vinegar and cook for another minute. Slowly pour in the stock, stirring constantly to avoid lumps. Add the cream, turn up the heat, and bring to a boil. Simmer for 2 minutes until thickened.
4. Mix the filling: Remove from heat and stir in mustard, herbs, cooked ham, and turkey. Season to taste (ham is salty, so be careful). Let the mixture cool to room temperature. You can refrigerate it for up to 3 days or freeze it for up to 6 weeks.
5. Prepare the pie: Preheat the oven to 200°C. Spoon the filling into a 1.5-litre pie dish.
6. Roll out the pastry: Lightly dust your work surface with flour. Unroll the pastry and roll it slightly wider if needed. Brush the edges of the dish with beaten egg, then place the pastry on top. Press down the edges and trim off any extra. Crimp the edges to seal and make two small holes in the center for steam to escape.
7. Bake the pie: Brush the pastry with beaten egg. If you like, cut out decorations from leftover pastry and place them on top. Bake for 40-45 minutes until golden brown and crispy. Let the pie rest for 5 minutes before serving.

Recipe Tips:

• Cook the leeks slowly for the best flavor: If you rush cooking the leeks, they won’t turn soft and sweet. Keep the heat low and stir often to avoid burning. This makes the filling taste rich and delicious.
• Let the filling cool before adding the pastry: If the filling is too warm, it will make the pastry soft and soggy instead of crispy. Always let it cool to room temperature before assembling the pie.
• Make sure the pastry is well sealed: Press the edges of the pastry firmly against the dish and crimp them with your fingers or a fork. This keeps the filling inside and prevents leaks while baking.
• Brush with egg wash for a golden, crispy crust: Be sure to brush the pastry evenly with the beaten egg. This helps it turn a deep golden color and gives it a shiny, crisp finish.
• Let the pie rest before cutting: After baking, wait at least 5 minutes before slicing. This helps the filling settle and makes it easier to serve without falling apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey and ham pie cool first. Then, cover it well and keep it in the fridge for up to 3 days.
• Freeze: Wrap the cooled pie tightly or place slices in a sealed container. Freeze for up to 3 months.
• Reheat: Preheat the air fryer to 160°C. Place the pie inside and heat for 5-8 minutes until crispy and warm.

Nutrition Facts:

• Calories: 580 kcal
• Total Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 980mg
• Potassium: 450mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 32g

Hairy Bikers Turkey and Ham Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

580

kcal

This creamy and comforting turkey and ham pie is a great way to use up leftovers! It’s packed with tender meat, flavorful leeks, and a rich, herby sauce, all wrapped in a crispy puff pastry crust. Perfect for a cozy meal!

Ingredients

• 3 leeks, halved lengthways

• 50g unsalted butter

• pinch dried thyme

• 4 clove/s garlic, thinly sliced

• 3 tbsp plain flour, plus extra for dusting

• 2 tbsp apple cider vinegar

• 500ml chicken or turkey stock

• 150ml pot double cream

• 1½ tbsp wholegrain mustard

• 2 tbsp finely chopped fresh soft herbs (tarragon, dill or parsley)

• For the meat filling:

• 250g cooked ham/gammon/ham hock

• 400g cooked chicken or turkey in bite-sized pieces

• For the pie topping:

• 320g Jus-Rol Puff Pastry Sheets

• 1 egg, beaten

Directions

• Cook the leeks: Melt butter in a large pan over low heat. Add sliced leeks, thyme, and a pinch of salt. Cook gently for 10 minutes, stirring occasionally.
• Add the garlic: Stir in garlic and cook for 5 more minutes until the leeks soften and start to turn golden.
• Make the sauce: Sprinkle in the flour and stir well. Cook for 2 minutes, then add the vinegar and cook for another minute. Slowly pour in the stock, stirring constantly to avoid lumps. Add the cream, turn up the heat, and bring to a boil. Simmer for 2 minutes until thickened.
• Mix the filling: Remove from heat and stir in mustard, herbs, cooked ham, and turkey. Season to taste (ham is salty, so be careful). Let the mixture cool to room temperature. You can refrigerate it for up to 3 days or freeze it for up to 6 weeks.
• Prepare the pie: Preheat the oven to 200°C. Spoon the filling into a 1.5-litre pie dish.
• Roll out the pastry: Lightly dust your work surface with flour. Unroll the pastry and roll it slightly wider if needed. Brush the edges of the dish with beaten egg, then place the pastry on top. Press down the edges and trim off any extra. Crimp the edges to seal and make two small holes in the center for steam to escape.
• Bake the pie: Brush the pastry with beaten egg. If you like, cut out decorations from leftover pastry and place them on top. Bake for 40-45 minutes until golden brown and crispy. Let the pie rest for 5 minutes before serving.

Notes

• Cook the leeks slowly for the best flavor: If you rush cooking the leeks, they won’t turn soft and sweet. Keep the heat low and stir often to avoid burning. This makes the filling taste rich and delicious.
• Let the filling cool before adding the pastry: If the filling is too warm, it will make the pastry soft and soggy instead of crispy. Always let it cool to room temperature before assembling the pie.
• Make sure the pastry is well sealed: Press the edges of the pastry firmly against the dish and crimp them with your fingers or a fork. This keeps the filling inside and prevents leaks while baking.
• Brush with egg wash for a golden, crispy crust: Be sure to brush the pastry evenly with the beaten egg. This helps it turn a deep golden color and gives it a shiny, crisp finish.
• Let the pie rest before cutting: After baking, wait at least 5 minutes before slicing. This helps the filling settle and makes it easier to serve without falling apart.