Turkey and ham Christmas pie recipe
A seasonal twist on my favourite chicken and ham hock pie, this is a good way to use up those Christmas leftovers. Cranberries and chestnuts add a festive layer of stuffing to the meat.
IngredientsFor the filling
- 1 onion, peeled and finely chopped
- 30g (1.1 oz) butter
- 600g (21.2 oz) boned weight of turkey thighs, skinned
- 600g (21.2 oz) home-cooked ham
- 1 pinch salt and freshly ground black pepper
- 100g (3.5 oz) cranberries
- 200g (7.1 oz) cooked chestnuts
- 4 tsp chopped parsley
- 450g (15.9 oz) plain flour
- 1 pinch salt
- 200ml (7 fl oz) water
- 170g (6 oz) lard (or butter)
- 2 free range egg yolks, beaten, for brushing
- 20g (0.7 oz) softened butter
- 800ml (28.2 fl oz) chicken stock
- 4 gelatine leaves
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 80 mins
- Serves: 8
- For the pastry: sift the flour and salt into a bowl and make a well in the centre.
- In a saucepan, carefully bring the water and fat to the boil (Caution: Lard can scald). As it begins to bubble, start whisking the mixture and continue to heat. Once it reaches a rolling boil, immediately pour the liquid into the flour, beating with a wooden spoon until you get a smooth dough.
- Leave the dough to cool for 10 minutes. Before rolling, gently shape into a smooth ball. This will reduce the likelihood of any cracks forming when it is rolled out.
- Make the filling. On a low heat, cook the onion in the butter for 4-5 minutes until soft. Leave to cool.
- In a food processor mince a third of the turkey thighs, a third of the ham and a pinch of salt. In a large bowl mix the processed meat with the cooked onions, cranberries, chestnuts and parsley. Season to taste.
- Slice the remaining ham into slices roughly 3cm thick. Put the turkey thighs between 2 sheets of cling film and batter them out with a rolling pin till roughly the same thickness as the ham.
- Preheat the oven to 180C. Take two thirds of the dough, and on a floured surface, roll it into a circle ½ cm thick, large enough to line a 20-22cm x 8cm deep, round, non-stick, loose bottomed pie/cake tin, and ensure some pastry overlaps the edge.
- Place the pastry into the pie tin, carefully pressing into the sides and letting it overhang. Roll the remaining pastry into a circle for the lid. Place on a lined baking tray.
- Cover the bottom of the pie with a layer of ham and season, then a layer of turkey and season again.
- Next add a thick layer of cranberry and chestnut mixture, pushing down firmly. Finish the filling with a layer of ham and finally a layer of turkey, remembering to season each layer.
- Brush the pie edges with egg wash and place the lid on top. Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.
- Brush the top of the pie with the beaten egg yolks, make a hole in the middle of the pastry lid and cook for 1 hour.
- Remove the ring and brush the sides and top again with egg yolk before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.
- Now for the jelly. Soak the gelatine leaves in cold water until they soften, then squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it has dissolved then stir into the rest of the stock. Leave to cool but do not let it set.
- When the pie is cold, fill any holes in the pastry with softened butter so the jelly doesn't escape.
- Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.
- Serve with condiments and cold pickles.
Recipe taken from Andy Bates - Modern twists on classic dishes. Watch Andy Bates on Food Network UK (Channel Freeview 48 and Sky 262/263 ) in Andy Bates Street Feasts and American Street Feasts every weekend from 1st January at 2pm – 4pm.
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