We’re thrilled to bring you a wonderful recipe that’s an excellent way to utilize leftover turkey and ham from holiday feasts. Hosting a big crowd during the holidays often means plenty of Turkey and Glazed Ham, and more often than not, we find ourselves with generous leftovers. Our Turkey and Ham Pie is the perfect dish for turning those leftovers into something special. This recipe is not just about creating a tasty and comforting meal; it’s a clever way to give new life to your festive leftovers. Enveloped in a flaky puff pastry and filled with the rich flavors of succulent turkey, savory ham, and sweet leeks, this pie turns your post-holiday leftovers into a family favorite dish that’s as delightful as it is satisfying.
Leek Buying Guide
Fresh leeks should be firm with have a bright, vibrant color. Their green tops should be dark green and crisp, not wilted or dried out. Leeks: Look for firm, bright green leeks. Found in the produce section. Substitute: mushrooms will work well in this recipe if you don’t have access to leeks. Kosher Salt: Ideal for seasoning due to its coarse grain. Found in the spices aisle. Substitute: sea salt. Black Pepper: Freshly ground for the best flavor. Found in the spices aisle. Turkey Meat: Use pre-cooked roasted or leftover turkey. Substitute: chicken. Ham: Opt for cooked, high-quality ham. Found in the deli section. Substitute: bacon or sausage. All-Purpose Flour: Standard flour for thickening. Found in the baking aisle. Substitute: cornstarch or gluten-free flour. Stock: Chicken, turkey, or vegetable stock. Homemade stock will add the best possible flavor. Parsley: Fresh parsley for garnishing. Found in the produce section. Substitute: fresh thyme. Puff Pastry: We use our easy puff pastry recipe, but store-bought ready-to-bake can be used for convenience. Egg: Any size egg you have will be fine for the egg wash. It’s also important to check the white section of the leek. Ideally, you should choose leeks with a large white section. I often see leeks at US grocery stores with a small white section and long green portions. When I was in the UK, this wasn’t a problem. This is very frustrating because the white part of the leek is used in cooking because it has a milder, sweeter flavor than the greener parts, which can be quite tough. I usually find good leeks with more white parts at farmers’ markets, so it might be worth an extra trip to get the most for your money. Finally, when storing leeks, please keep them in your refrigerator, preferably in the vegetable crisper drawer. They should stay fresh for about a week or two.
Step By Step Instructions
Start by preheating your oven to 400°F (200°C). This temperature is just right for baking the pie until it’s golden brown.
Making The Filling
Add 1 tablespoon (15 ml) of olive oil in a large cold skillet. Then, add 4 oz (113 grams) of diced pancetta or bacon. Cook it over medium-high heat until it’s nice and crisp. This step will add a delightful, smoky flavor to your Turkey and Ham Pie. Once the pancetta or bacon is crispy, use a slotted spoon to remove it from the skillet. Leave about a teaspoon of the fat in the skillet for flavor. Next, add 4 tablespoons (57 grams) of unsalted butter and allow it to melt. When the butter melts, put in 2.5 lbs (1.13 kg) of chopped leeks. Cover the skillet and let them cook, stirring occasionally, until they soften. This usually takes a few minutes. Then, sprinkle kosher salt and freshly ground black pepper over the leeks to enhance their flavor. Next, add 1 sprig of fresh thyme (leaves removed) and 3 tablespoons (11 grams) of fresh chopped parsley to the skillet. Then, sprinkle ½ cup (63g) of all-purpose flour or plain flour over the leeks. Stir the mixture and cook for 1 to 2 minutes to cook the flour. Then add 1 lb (454 grams) of cooked turkey meat and 1 lb (454 grams) of cooked ham, both cut into pieces and return the cooked pancetta to the pan. Stir the to combine before pouring in 2 cups (480 ml) of chicken, turkey, or vegetable stock. Increase the heat to bring the mixture to a boil. When it starts boiling, reduce the heat to a low simmer. Let it simmer gently until the mixture thickens to your liking.
Assembling The Pie
Spoon the mixture into your pie plate or baking dish and set it aside to cool while you prepare your pastry. While the filling is cooling, roll out 1 lb (454 grams) of puff pastry on a floured surface. Make sure it’s big enough to cover your pie dish. Then, gently place the rolled-out pastry over the filling. Press down and crimp the edges to seal the pie, and put a fork or knife through the dough to allow steam to escape while it bakes. In a small bowl, beat 1 egg. Brush this egg over the pastry. This step will give your Ham and Turkey Pie a beautiful, golden appearance.
Baking The Pie
Put the pie into your preheated oven. Bake it for 30 to 35 minutes or until you see the pastry puff up and turn a lovely shade of golden brown. After baking, let your Turkey and Ham Pie cool for about 10 minutes. This short wait makes it easier to cut and serve.
Serving The Pie
Use a spoon to scoop portions or a sharp knife/pie server to cut it into slices. This helps in cutting through the crust neatly. Serve each slice of your Turkey and Ham Pie on individual plates. Enjoy every last bite! Freezing: Wrap the cooled pie first in plastic wrap, then in aluminum foil, and freeze it for up to 3 months. Don’t forget to label and date the wrapped pie. When it’s time to enjoy it again, thaw the pie overnight in the refrigerator. Reheating: When ready to reheat, place the pie in a preheated oven at 350°F (175°C), covered with foil, for about 20 to 25 minutes or until heated. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
