Turkey and Ham Pie
This Turkey and Ham Pie combines tender turkey, savory ham, sweet leeks, and fresh herbs encased in a flaky puff pastry. Perfect for transforming leftovers into a delicious, crowd-pleasing dish.
Servings 6
Calories 1032
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 oz pancetta or bacon, chopped
- 2½ lbs leeks (about 3 large leeks) cleaned and sliced
- Kosher salt to taste
- black pepper Freshly ground, to taste
- 1 lb leftover turkey meat torn into chunks
- 1 lb leftover ham cubed
- ½ cup all-purpose flour
- 2 cups chicken stock or turkey stock
- 1 sprig fresh thyme leaves removed
- 3 tablespoons fresh parsley chopped
- 1 lb puff pastry
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- In a large cold skillet, add the olive oil, followed by the pancetta or bacon. Cook over medium-high heat until crisp, then remove it with a slotted spoon. Remove any excess fat, leaving behind about a teaspoon in the skillet for flavor.
- Add the butter to the skillet. Once melted, add the chopped leeks. Cover and cook, stirring occasionally, until softened. Season with kosher salt and freshly ground black pepper.
- Add the thyme leaves and chopped parsley, then sprinkle the flour over the mixture. Stir to combine. Cook the mixture for 1 to 2 minutes, stirring constantly.
- Return the pancetta or bacon to the skillet, and add the cooked turkey and ham.
- Mix in the stock and increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Allow the mixture to simmer gently, stirring occasionally, until it thickens to your desired consistency.
- Roll out the puff pastry on a floured surface until it's large enough to cover your pie dish.
- Taste for seasoning and add more salt as needed. Remove from the heat and let it cool while you prepare your pastry.
- Spoon the cooled filling into a 9" (22.86cm) deep pie dish or a 2.5 quart (2.4ltr) ovenproof baking dish. Gently place the rolled-out pastry over the top, pressing down the edges to seal the pie.
- Beat the egg in a small bowl, then brush it over the pastry.
- Bake the pie for 30 to 35 minutes, or until the pastry puffs up and turns a golden brown color.
- Allow the pie to cool for 10 minutes before slicing and serving.
Video
Notes
- Keep Pastry Dough Cold: It’s crucial to keep your puff pastry dough cold until you’re ready to use it. If puff pastry gets too warm, it becomes difficult to handle and may not puff when baked. Keep it in the refrigerator until you need it.
- Vent the Pie: Before baking, don’t forget to make a few small slits at the top of the pie. These vents allow steam to escape, preventing the pastry from becoming soggy and helping to cook the filling evenly.
- Season lightly at the start: It’s best to add a touch of salt until the filling is done thickening. Then, taste the filling once the pancetta or bacon has been added, as it could be salty. Taste and add more salt before assembling the pie.
- Thicken the Filling: Ensure the filling is thickened to the right consistency before adding it to the pie dish. If it’s too runny, it can make the pastry soggy.
- Cool the Filling: Allow the filling to cool down a bit before putting it into the pastry. This prevents the heat from softening the pastry too much before it goes into the oven.
- Bake on a sheet pan: Bake the pie on a sheet pan lined with foil to catch any sauce that may bubble over during baking.
Nutrition
Calories: 1032 | Carbohydrates: 72g | Protein: 51g | Fat: 60g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 1429mg | Potassium: 936mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3639IU | Vitamin C: 43mg | Calcium: 149mg | Iron: 8mg