Odlums

Leftover Turkey and Ham Pie

Oven Time : 35-40 minutes
Leftover Turkey and Ham Pie

www.odlums.ie /recipes/leftover-turkey-and-ham-pie/

What you need:

Ingredients

For the Pastry:

  • 250g Odlums Cream Plain Flour
  • 125g cold unsalted butter, diced
  • 4-5 tbsp cold water

For the Filling:

  • 2 leeks
  • 50g butter
  • 300g cooked turkey, shredded
  • 300g cooked ham, diced
  • 50g unsalted butter
  • 50g Odlums Cream Plain Flour
  • 500ml fresh cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • Sea salt and cracked black pepper to taste
  • 1 egg yolk (for glazing)
  • Fresh thyme, sea salt, and cracked black pepper for garnish

How to:

  1. Make the Pastry: Weight and measure all ingredients. In a bowl, rub the butter into the Odlums Cream Plain Flour until it resembles breadcrumbs.
  2. Add water gradually, mixing until it forms a dough. Wrap in parchment paper and chill for 30 minutes.
  3. Prepare the Filling: Wash and dry the leeks. Top and tail them, then shred finely.
  4. Bechamel sauce: Melt the butter in saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the cream until smooth and thickened. Add Dijon mustard, thyme, salt, and pepper. Stir in the turkey and ham, then set aside to cool slightly.
  5. Assemble the Pie: Preheat the oven to 180°C fan. Spoon the filling into a pie dish. Roll out the pastry and place it on top, trimming any excess. Press the edges to seal.
  6. Glaze and Bake: Brush the pastry with egg yolk, sprinkle with sea salt, black pepper, and a few thyme leaves. Bake for 35-40 minutes until golden and crisp.
  7. Serve: Allow to rest for 5 minutes before serving. Perfect with a simple side of greens or roasted vegetables!
Odlums

Behind Every Bake

Leftover Turkey and Ham Pie

CATEGORY: Christmas
COOK TIME: 35-40 minutes
Leftover Turkey and Ham Pie

What you need:

Ingredients

For the Pastry:

  • 250g Odlums Cream Plain Flour
  • 125g cold unsalted butter, diced
  • 4-5 tbsp cold water

For the Filling:

  • 2 leeks
  • 50g butter
  • 300g cooked turkey, shredded
  • 300g cooked ham, diced
  • 50g unsalted butter
  • 50g Odlums Cream Plain Flour
  • 500ml fresh cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • Sea salt and cracked black pepper to taste
  • 1 egg yolk (for glazing)
  • Fresh thyme, sea salt, and cracked black pepper for garnish

How to:

  1. Make the Pastry: Weight and measure all ingredients. In a bowl, rub the butter into the Odlums Cream Plain Flour until it resembles breadcrumbs.
  2. Add water gradually, mixing until it forms a dough. Wrap in parchment paper and chill for 30 minutes.
  3. Prepare the Filling: Wash and dry the leeks. Top and tail them, then shred finely.
  4. Bechamel sauce: Melt the butter in saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the cream until smooth and thickened. Add Dijon mustard, thyme, salt, and pepper. Stir in the turkey and ham, then set aside to cool slightly.
  5. Assemble the Pie: Preheat the oven to 180°C fan. Spoon the filling into a pie dish. Roll out the pastry and place it on top, trimming any excess. Press the edges to seal.
  6. Glaze and Bake: Brush the pastry with egg yolk, sprinkle with sea salt, black pepper, and a few thyme leaves. Bake for 35-40 minutes until golden and crisp.
  7. Serve: Allow to rest for 5 minutes before serving. Perfect with a simple side of greens or roasted vegetables!

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