Marcus Bean’s Turkey & Ham Pie
Rated 5.0 stars by 1 users
Category
Christmas
Servings
8
Prep Time
60 minutes
Cook Time
1 hour
Indulge in the comforting flavours of a classic British pie with Marcus Bean's Turkey & Ham Pie recipe. Perfect for using up leftovers from a festive feast, this pie combines tender turkey and succulent ham in a rich, creamy sauce, all encased in a buttery, herb-infused pastry. It's a hearty dish that serves eight, making it ideal for family gatherings or a cosy dinner with friends.
Marcus Bean
Ingredients
500g plain flour (extra for dusting)
- 250g unsalted butter
- 1 tsp salt
- ½ tsp caster sugar
- 1 egg
- 40ml water
- 1 tsp dried tarragon or thyme
1 onion, finely diced
- 2 cloves garlic, finely diced
-
50g butter
- 50g plain flour
-
400g left-over cooked DukesHill free-range bronze turkey
-
300g cooked ham (I used a DukesHill ham hock)
- 700ml milk
- 50ml double cream
- Salt and pepper to taste
1 egg
- 1 tbsp milk
Pastry
Filling
Egg Wash
Directions
To make the pastry, add the flour, salt, sugar and herbs to a large mixing bowl. Rub together to form a crumble-like texture, before mixing the egg and water together. Then add to the pastry mix and bring together to form a pastry. Wrap in cling film or parchment paper and refrigerate for a minimum of 30 minutes. (If wrapped, it can be kept for 24 hours in the fridge and frozen if required.)
- To make the filling, add the butter and finely diced onions and garlic to a large saucepan then gently cook for 1-2 minutes. Add the flour to the onions and garlic and stir together. This mix will go thick and lumpy which is perfectly normal. While still on the heat, add around a third of the milk to the pan and stir together over a medium heat until the mix starts to thicken again and the liquid absorbs. Repeat this process adding the rest of the liquid in about 250ml measures until it has all been mixed into the pan. Then add the double cream and mix. Season the mix with salt and pepper to taste.
- Add the cooked and shredded turkey and ham to the mix in the pan and gently stir together to combine, cooking for 3-4 minutes.
- Lightly grease and line a deep loose-bottomed pastry tin. Cut the chilled pastry in two.
- Lightly dust a clean work surface with plain flour. Roll out half of the pastry to about 3mm thick. Ensure it is big enough to cover the size of the pastry tin. Gently push the pastry into the tin, covering the base and the sides. Make sure to leave a bit of pastry overhanging. Add the turkey and ham filling into the pastry, then roll out the other half of the pastry. Brush some egg wash on the edges of the bottom pastry before placing the rolled pastry over the top. Trim with a knife, then use your fingers to crimp the bottom and top pastry together. Brush all over with the egg wash and place two little knife slits in the top of the pastry to release any steam.
- Preheat an oven to 180c fan and cook for 45 minutes to an hour until the pastry is golden. You can glaze with egg wash again during cooking to achieve a nice golden pastry top. Remove from the oven and rest for 5 minutes before portioning and serving.
