HEARTY HAM PIE
I've been making this pie for a few years now. I like to vary the vegetables and meat depending on what I have on hand. I've made it with leftover turkey, sausage and lamb roast. In summer, it's a perfect brunch meal with a salad; in winter, add a loaf of homemade bread for a great dinner.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350° for 45-50 minutes or until knife inserted in the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.
Nutrition Facts : Calories 460 calories, Fat 30g fat (14g saturated fat), Cholesterol 218mg cholesterol, Sodium 864mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
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
You'll 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. For this recipe you will need a 1.2-1.5 litre/2-2½ pint pie dish.
Provided by Paul Hollywood
Categories Main course
Yield Serves 6
Number Of Ingredients 17
Steps:
- 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 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.
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CHRISTMAS TURKEY AND HAM PIE RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Total Time 1 hr 20 minsCategory Christmas Leftover RecipesCalories 522 per serving
- Heat the oil and butter in a large pan and gently fry the onion for 10 minutes or until soft. Add the garlic and anchovies, fry for 30 seconds, then add the turkey and ham. Fry for 2-3 minutes more.
- Add the white wine and bubble until reduced by half, then stir in the sage, double cream, stock and mustard. Taste the mixture before seasoning – you may find you don’t need to add extra salt if the ham and stock are both quite salty. If so, just add a good grinding of freshly ground black pepper. Bubble for 3-4 minutes, then add the lemon juice to taste. Stir in the parsley and tip into a 1.5 litre ovenproof dish. Set aside to cool completely (see Make Ahead).
- Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to 3mm thick and use to top the pie. Use the trimmings to decorate the top of the pie, then brush all over with beaten egg to glaze (see tips).
- Bake for 30-40 minutes until golden brown on top and bubbling hot inside. Serve with a cloud of mash and winter greens.
LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
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- It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table.
- I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
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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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