The Best Turkey and Ham Pie Recipe for Cozy Family Dinners

Crafting a delightful turkey and ham pie can turn an ordinary meal into a memorable feast.

Layers of savory meat nestled between flaky pastry create a comforting culinary experience.

Memories of family gatherings often revolve around such hearty dishes that warm both stomach and soul.

Seasonal ingredients blend seamlessly, offering a perfect balance of flavors and textures.

Kitchen adventures like this remind you how simple ingredients can become something extraordinary.

Comfort food doesn’t get much better than a golden-crusted pie packed with tender, succulent meats.

You’ll want to roll up your sleeves and start cooking right away!

Why Mary Berry Turkey And Ham Pie Brings Comfort

• Create Comfort Quickly: A hearty pie that transforms leftover turkey and ham into a delicious, warming meal perfect for family dinners.
• Master Simple Cooking Skills: Straightforward recipe with basic techniques like sautéing vegetables, making a creamy sauce, and working with pastry, ideal for home cooks developing culinary confidence.
• Versatile Crowd-Pleaser: Suitable for casual family meals, weekend gatherings, or potluck events where everyone craves a satisfying, classic dish that appeals to multiple taste preferences.
• Smart Meal Planning: Brilliant way to repurpose holiday leftovers into a completely new and exciting meal that feels fresh and exciting, reducing food waste while delivering maximum flavor.

Everything In Mary Berry Turkey And Ham Pie

• Turkey: Tender, cooked meat that adds rich flavor and substance to the pie.
• Ham: Savory meat that provides additional depth and saltiness to the filling.

• Leeks, Mushrooms: Aromatic vegetables that contribute earthy and mild onion-like flavors to the pie filling.
• Parsley: Fresh herb that adds a bright, green note and enhances the overall taste.

• Butter: Creates a rich base for cooking vegetables and helps develop deep flavors.
• Flour: Helps thicken the sauce and provides structure to the pie filling.
• Stock: Provides liquid base and adds depth of flavor to the sauce.
• Creme Fraiche: Adds creamy texture and subtle tanginess to the pie filling.

• Pastry: Creates a golden, flaky crust that encases the delicious filling.
• Egg: Used for glazing to achieve a shiny, golden-brown pastry surface.

• Salt and Pepper: Essential for enhancing and balancing the overall taste of the pie.

Steps To Make Mary Berry Turkey And Ham Pie

Step 1: Sauté Leeks

Melt butter in a pan and gently cook leeks until they become soft and translucent. Remove from the pan and set aside for later use.

Step 2: Cook Mushrooms and Ham

In the same pan, sauté mushrooms and ham until they develop a golden color and release their delicious flavors.

Step 3: Create Roux Base

Sprinkle flour into the pan and cook for a minute, stirring constantly to create a smooth roux that will thicken the sauce.

Step 4: Build Creamy Sauce

Slowly pour in stock while whisking continuously to prevent lumps. Add creme fraiche and simmer until the sauce reaches a thick, velvety consistency.

Step 5: Combine Filling Ingredients

Mix in cooked turkey, sautéed leeks, and chopped parsley. Season with salt and pepper to enhance the flavors.

Step 6: Prepare Oven and Dish

Preheat the oven to 200°C (or 180°C for fan ovens, Gas Mark 6). Transfer the filling mixture into a pie dish.

Step 7: Add Pastry Topping

Roll out pastry and carefully cover the pie dish. Trim the edges to create a neat seal and cut a small steam hole in the center.

Step 8: Glaze and Bake

Brush the pastry with beaten egg for a golden, shiny finish. Bake in the preheated oven until the crust turns golden brown and the filling bubbles with excitement.

Tips That Help With Mary Berry Turkey And Ham Pie

• Select Fresh Ingredients: Choose high-quality turkey and ham for the most flavorful pie filling, ensuring meats are tender and well-cooked before assembling.
• Prevent Soggy Bottom: Preheat a baking sheet in the oven to place your pie dish on, helping the bottom crust crisp up and avoid becoming wet or doughy.
• Manage Sauce Consistency: Whisk stock gradually and continuously to create a smooth, lump-free sauce that coats the meat evenly without being too runny or thick.
• Control Pastry Thickness: Roll pastry to an even 3-4mm thickness for perfect golden-brown coverage that's crisp but not heavy or tough.
• Enhance Flavor Depth: Add fresh herbs like thyme or rosemary to the filling for extra aromatic complexity and a more sophisticated taste profile.

Recipe Twists For Mary Berry Turkey And Ham Pie

• Vegetarian Veggie Pie: Replace turkey and ham with mixed roasted vegetables like zucchini, bell peppers, and eggplant. Use vegetable stock for a plant-based version.
• Chicken Swap Option: Substitute turkey with shredded chicken for a classic poultry alternative. Maintain the same cooking technique and seasonings.
• Gluten-Free Adaptation: Use gluten-free flour for thickening and select gluten-free puff pastry to create a celiac-friendly version of the pie. Ensure all ingredients are certified gluten-free.
• Low-Carb Cauliflower Crust Pie: Replace traditional pastry with a cauliflower-based crust. Use ground cauliflower mixed with cheese as a bottom layer, keeping the creamy filling intact.

What Pairs Well With Mary Berry Turkey And Ham Pie

• Savor Crisp White Wine Pairing: Chardonnay complements the creamy, rich filling of turkey and ham pie with its buttery notes and balanced acidity.
• Enhance Herbal Green Salad Side: Fresh mixed greens with a light vinaigrette cut through the pie's richness, providing a refreshing contrast and balancing the hearty flavors.
• Match Roasted Root Vegetable Accompaniment: Caramelized parsnips, carrots, and sweet potatoes create a rustic side that echoes the pie's warmth and adds nutritional depth to the meal.
• Select Sparkling Apple Cider Drink: A crisp, slightly sweet cider brightens the savory pie, offering a clean palate cleanser that matches the dish's comfort food essence.

How To Keep Mary Berry Turkey And Ham Pie Fresh

• Store leftover pie in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Wrap individual portions or whole pie in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with date for easy tracking.
• Thaw in refrigerator overnight. Preheat oven to 350°F. Cover pie with foil to prevent burning. Warm for 20-25 minutes until internal temperature reaches 165°F.
• Cut single serving slice. Heat on medium power for 1-2 minutes, checking halfway. Let stand for 30 seconds to distribute heat evenly.

Mary Berry Turkey And Ham Pie Questions Answered

• Can I use chicken instead of turkey?

Yes, chicken works perfectly as a direct substitute and will give a similar flavor and texture to the pie.

• What type of pastry is best for this pie?

Shortcrust or puff pastry both work well. Puff pastry will give a lighter, flakier top, while shortcrust provides a more robust crust.

• Is this pie freezer-friendly?

You can freeze the pie before baking. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

• How can I make the pie more creamy?

Add extra creme fraiche or swap half the stock with cream for a richer, more luxurious filling.

Turkey And Ham Pie Recipe

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4.9 from 37 reviews

• Total Time: 55-65 minutes
• Yield: 4 1x

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Description

Hearty turkey and ham pie blends succulent meat with golden, flaky pastry in a comforting classic. Rich layers of savory protein nestled between buttery crust promise a satisfying meal that warms hearts and delights senses.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 600 grams leftover cooked turkey, shredded or cut into bite-sized pieces
• 200 grams leftover cooked ham, roughly chopped

Vegetables and Seasonings:

• 2 leeks, trimmed and finely sliced
• 200 grams chestnut mushrooms, sliced
• 2 tablespoons parsley, chopped
• Sea salt and freshly ground black pepper

Pastry and Binding Ingredients:

• 400 grams puff pastry
• 25 grams butter
• 25 grams plain flour, plus extra for dusting
• 500 milliliters chicken or vegetable stock
• 150 milliliters creme fraiche (or double cream)
• 1 egg, beaten, to glaze

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Instructions

1. Preheat the oven to 200°C, creating an ideal environment for a golden, crisp pastry topping.
2. Gently sauté leeks in butter until they become translucent and softened, releasing their delicate flavor.
3. In the same pan, quickly sear mushrooms and ham until they develop a rich, caramelized exterior.
4. Sprinkle flour over the mushroom and ham mixture, stirring continuously for one minute to eliminate raw flour taste.
5. Gradually introduce stock, whisking meticulously to create a smooth, lump-free sauce.
6. Incorporate creme fraiche and allow the mixture to simmer, thickening into a luxurious, creamy consistency.
7. Fold in tender turkey pieces, previously sautéed leeks, and freshly chopped parsley, seasoning with salt and pepper to enhance the overall taste profile.
8. Transfer the fragrant filling into a pie dish, ensuring an even distribution.
9. Roll out pastry to cover the dish completely, trimming excess edges for a neat presentation.
10. Create a small steam vent in the center of the pastry to prevent potential soggy bottoms.
11. Brush the pastry surface with beaten egg, promoting a glossy, golden-brown finish.
12. Bake for 40-50 minutes until the pastry turns a rich, appetizing golden color and the filling bubbles enticingly.

Notes

• Check the golden-brown color carefully to prevent burning during the 40-50 minute baking time.
• Drain excess liquid from mushrooms before cooking to ensure a thicker, more concentrated filling.
• Choose a pre-rolled pastry sheet for quick and even coverage, saving time and achieving a professional look.
• Swap turkey with chicken or use plant-based alternatives like jackfruit for dietary accommodations, maintaining the pie’s rich flavor profile.

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 402 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 85 mg