I hope you all your Christmas wishes and dreams came true.
I wanted to share my Leftover Turkey and ham pie recipe with you, just in case you were a bit stuck on what to do with the mountain of turkey and ham left in the fridge today
I made this pie a few weeks ago, the day after I trialed my Christmas dinner for €16 over on Instagram.
It’s such an easy recipe to put together, but my god does it pack a flavour punch, it actually rivals the Christmas dinner in our house.
I use shop-bought puff pastry to top it off but if you haven’t any in ( and the shops are closed) you can top the pie with an easy shortcrust pastry, made with simple ingredients you have already in the kitchen, just let the pastry rest in the fridge for an hour or so before you roll it out and it will be perfect
If you’ve never put stuffing in a pie before, you won’t look back after today. The stuffing really adds an extra debt of flavour to the dish paired with the creamy savoury sauce really makes this sensational.
you can see me make the pie in my Insta highlights here
As much as you have or want in your pie:
- Sliced leftover turkey
- Sliced Leftover ham ( fat cut off)
- Leftover stuffing
For the sauce
- 1 tablespoon of butter
- 1 heaped tablespoon of plain flour
- 400 MLS chicken stock cube mixed with warm water
- 200 MLS milk
- 1 teaspoon Dijon mustard
- Top with puff pastry
- Or simply make your own shortcrust
Easy Shortcrust pastry
225g plain flour
1 to 2 tablespoons of water
A little seasoning with salt and pepper
To a large mixing bowl Sift flour and add the diced butter
Bring the flour and butter together with your fingertips until you get a bread crumb consistency
Add tablespoon water and bring together with your hands until you have a firm dough, add more water if needed,
Give a little knead and roll into a ball, wrap in clingfilm and leave to rest in the fridge while you make your pie filling
Pie filling Method
Preheat oven to 180c: fan Gas Mark 4
In a deep ovenproof dish arrange leftover Turkey, Ham and stuffing
In a saucepan make your sauce by melting butter over medium heat and whisking in a good heaped tablespoon of flour
Add the warm chicken stock quarter by quarter to the saucepan whisking as to add it, letting it thicken each time.
Top with milk, leaving it on the heat again whisking while you let the sauce thicken
Add the mustard stir and season with a little salt and pepper
Pour the sauce over your turkey, ham and stuffing in your pie dish.
Top with pastry and brush with a beaten egg.
Oven bake for 40 mins until the pastry is golden
Serve with leftover veggies 😉 and mash potatoes.