CHRISTMAS TURKEY AND HAM PIE RECIPE | DELICIOUS. MAGAZINE
Use up leftover roast turkey and ham in this crowd-pleasing pie recipe – made with white wine, garlic, double cream – and a shortcrust pastry lid. We’ve also got a raised ham and turkey pie recipe, if you fancy trying your hand at that with your Christmas turkey leftovers. Or, see our dedicated section of over 35 ideas on how to use up your Christmas leftovers.
Provided by delicious. magazine
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large pan and gently fry the onion for 10 minutes or until soft. Add the garlic and anchovies, fry for 30 seconds, then add the turkey and ham. Fry for 2-3 minutes more.
- Add the white wine and bubble until reduced by half, then stir in the sage, double cream, stock and mustard. Taste the mixture before seasoning – you may find you don’t need to add extra salt if the ham and stock are both quite salty. If so, just add a good grinding of freshly ground black pepper. Bubble for 3-4 minutes, then add the lemon juice to taste. Stir in the parsley and tip into a 1.5 litre ovenproof dish. Set aside to cool completely (see Make Ahead).
- Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to 3mm thick and use to top the pie. Use the trimmings to decorate the top of the pie, then brush all over with beaten egg to glaze (see tips).
- Bake for 30-40 minutes until golden brown on top and bubbling hot inside. Serve with a cloud of mash and winter greens.
Nutrition Facts : Calories 522kcals, FatContent 29.7g (10.5g saturated), ProteinContent 26.8g, CarbohydrateContent 31.6g (2.9g sugars), FiberContent 2.3g
MINCED BEEF AND ONION PIE - DELICIOUS. MAGAZINE
This traditional minced beef and onion pie recipe topped with crisp, golden pastry is a real treat on a winter (or bank holiday) weekend. Or, if you fancy more of a comfort food project to get stuck into in the kitchen, try these beef bourguignon pies – slow-cooked labours of love that are worth all the effort.
Provided by Troy Willis
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Serves 4
Number Of Ingredients 20
Steps:
- To make the pastry, put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.
- Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
- Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
- Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 24cm circle, about 3mm thick, then use it to line the base and sides of the prepared dish/tin. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg (see Make Ahead).
- Put the pie on the heated baking sheet in the oven and cook for 35-40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.
Nutrition Facts : Calories 771kcals, FatContent 48.2g (23.8g saturated), ProteinContent 35g, CarbohydrateContent 47.6g (5.4g sugars), FiberContent 3.3g
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