James Martin Turkey Pie Recipes

TURKEY AND HAM PIE

Steps:

• Cut the butter and lard into small cubes. Put them in a large glass bowl with the salt and flour. If you are using salted butter, then leave out the salt.
• Gently rub the butter with the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add enough of a beaten egg until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
• To use a food processor tip the ingredients into the bowl, attach the lid, and pulse the mixture three or four times until it gets to the breadcrumb stage.
• Next add the beaten egg and pulse twice.
• Turn the processor on full and within a few seconds the mixture should come together into a ball.
• Chill the dough for 30 minutes.
• Cut the mushrooms, ham and turkey into equal bite sized pieces.
• Heat the oil in the frying pan over a medium heat and add the mushrooms. Cook for about 5 minutes until the mushrooms are softened, then set them aside.
• In the same pan, add the butter until melted. Tip in the flour and stir together for one minute to cook the flour.
• Mix the stock and milk together and gradually pour into the roux mixture, stirring all the time.
• As the sauce thickens, keep stirring and cook for a further minute.
• Check the seasoning, stir in the tarragon and allow the mixture to cool for a few minutes.
• Tip the cubed leftover turkey, ham and cooked mushrooms into the sauce and stir well. Transfer the mixture to the pie dish.
• Dust the work surface and rolling pin with a small amount of flour.
• Roll out the dough to about half a centimetre thick and lay over the pie dish.
• Cut away the excess pastry and flute the pie edges. Roll out the remaining dough to decorate the pie. the dough.
• Beat the egg with the water and stick the decorations to the pastry.
• Use the remaining egg wash to glaze the pie before baking.
• Preheat the oven and bake at 190 C / 375 F / 170 FAN / Gas 5 for about 30 minutes until golden.
• Let the pie rest for a few minutes before serving.

NEXT LEVEL TURKEY & HAM PIE

Steps:

• First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.
• To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.
• Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.
• When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.