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Turkey and Ham Pie

Tuesday, November 1, 2016 21:11
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I had some leftover poached turkey and some ham which needed using the other day and so I decided to make a Ham and Turkey Pie.  I thought that it would be fabulous and I was right!  You could also use chicken, but with the holidays coming up I thought it would be nice to show you it with turkey.
This is so simple to make and so delicious!

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Todd just loves it.  It’s as simple as layering 1 cup each of cubed ham and cubed turkey in a pie dish with some cooked peas.  You could also add carrots if you wanted to.

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A deliciously creamy sauce gets ladled over top.  It’s flavoured with aromatics . . .  spring onions and celery and thyme . . .  so good.

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And then it is topped with an all butter short crust pastry and baked.  Oh boy . . .

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It is some good!  I served it with some boiled potatoes and carrots . . .  chantenay carrots to be exact.  They are so sweet and tender.   I  love them.  No need for butter or anything . . .  just sweet carrots with a bit of seasoning . . .

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 Doesn’t that look good?   I think this is one of Todd’s favourite pies that I make.   And, I have to confess . . . it is one of my favourites as well.   I am pretty confident that if you make it, it will become one of your family favourites also!  It’s a great way to turn leftovers into something  really special.

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*Ham and Turkey Pie*

Serves 4 to 6

How to turn a little bit of leftover cooked ham and cooked turkey into a delicious new creation that the whole family will love. 

For the filling:

1 cup diced cooked ham (about 1/4 pound)

1 cup diced cooked turkey (about 1/4 pound)

1 cup cooked fresh or frozen peas

2 spring onions, trimmed and sliced, both white and green parts

2 stalks celery, finely chopped

2 TBS butter

3 TBS plain flour

450ml milk ( 2 cups)

1/2 tsp salt

1 1/2 tsp chicken boullion powder

1/4 tsp black pepper

1 tsp dried marjoram, thyme or basil

For the pastry:

105g of plain flour (3/4 cup)

1/4 tsp salt

5 TBS cold unsalted butter

1 large free range egg yolk

1 tsp fresh lemon juice

2 to 4 TBS ice water  

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First make the pastry.  Whisk the flour and salt together in a bowl. Drop in the cold butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles dried peas.  Whisk together the egg yolk, lemon juice and 2 TBS ice water.   Add to the dry mixture, mixing with a fork to make a dough that holds together adding more ice water as needed.  Tip onto a lightly floured surface. Knead a couple of times then shape into a round flat disc.  Place into a plastic bag and chill for about 30 minutes until firm. 

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For the filling.   Melt the butter in a medium saucepan.  Add the onion and celery.  Cook, stirring over medium heat, until they begin to soften without browning.  Sprinkle on the flour.  Cook for a minute, stirring.   Slowly whisk in the milk.  Cook, stirring constantly until the mixture bubbles and thickens.  Whisk in the boullion powder, salt, pepper and herb.  Set aside.  Taste and adjust seasoning as required, remembering that ham is salty.

Place the cubed ham, turkey and peas into a 9 inch deep pie dish.  Pour the sauce over top evenly.  Set aside to cool. 

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Take the pastry out of the refrigerator.   Roll out on a lightly floured board so that it is slightly larger than the pie dish.  Lay the pastry across the filling in the pie dish.  Fold under and crimp edges.   Cut a few steam vents into the top with a sharp knife.  Place onto a baking tray.

Preheat the oven to 180*C/350*F/ gas mark 4.   Bake the pie in the preheated oven for 30 to 35 minutes until the pastry is golden brown.  Serve warm.

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I really think you are going to love this.    Salty ham, sweet turkey in a  rich and flavourful  sauce, tucked beneath a buttery flaky crust!  I will be most surprised if you don’t!   Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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