The Hairy Bikers Turkey and Ham Pie recipe is a scrumptious and hearty dish that encapsulates comfort food at its best. This pie combines tender chunks of turkey and ham, enveloped in a savory gravy, and encased in a beautifully golden pastry. It’s the perfect meal for utilizing leftovers in an utterly delicious way or for creating a warming centerpiece for a family feast.
In this article, I will show you how to make this Hairy Bikers Turkey and Ham Pie Recipe in a complete step-by-step guide. You will learn how to make the pastry, the filling, and the sauce, and how to assemble and bake the pie. You will also get some tips and tricks to make the best pie possible.
Let’s get started!
What is Hairy Bikers Turkey and Ham Pie?
Hairy Bikers Turkey and Ham Pie is a delicious and comforting pie, made with leftover turkey and ham, leeks, tarragon, and homemade pastry. It’s a great way to use up your festive leftovers and enjoy a hearty and satisfying meal. The pie is named after the Hairy Bikers, a famous British duo of chefs and TV presenters, who are known for their love of pies and rustic dishes.
This recipe takes about 2 hours to prepare, providing a delicious and fulfilling meal with the Hairy Bikers’ signature touch of simplicity and flavor.
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Why You Love this Recipe
You’ll appreciate this Hairy Bikers Turkey and Ham Pie for several reasons:
- Ease of Preparation: Crafted with straightforward ingredients and precise instructions, this pie doesn’t require culinary expertise to prepare.
- Resourceful Use of Leftovers: Transform your holiday turkey and ham into a delectable meal, reducing food waste effectively.
- Rich and Satisfying: Enjoy a pie that’s brimming with creamy, savory flavors encased in a flaky, buttery crust.
- Ideal for Gatherings: Serves 6-8, making it a substantial option for family dinners or gatherings.
- Flexibility: Whether you want to prepare it in advance, freeze it for later use, or reheat it for another meal, this recipe accommodates your schedule.
Ingredients Needed to Make Hairy Bikers Turkey and Ham Pie
To make this Hairy Bikers Turkey and Ham Pie Recipe, you will need the following ingredients:
For the pastry:
- 350g/12oz plain flour
- 125g/4½oz butter, chilled and diced
- 75g/2½oz lard, chilled and diced
- iced water
- 1 free-range egg, beaten, to glaze
For the filling:
- 15g/½oz butter
- 3 leeks, thickly sliced
- 100ml/3½fl oz dry white wine
- 500g/1lb 2oz leftover turkey, diced
- 200g/7oz cooked ham, diced
- 200g/7oz leftover stuffing, broken up
- freshly ground black pepper
For the sauce:
- 50g/1¾oz butter
- 50g/1¾oz plain flour
- 400ml/14fl oz turkey or chicken stock
- 200ml/7fl oz full-fat milk
- 100ml/3½fl oz single cream
- few tarragon leaves, finely chopped
To make this Hairy Bikers Turkey and Ham Pie Recipe, you will need the following equipment:
- A food processor (optional)
- A large mixing bowl
- A rolling pin
- A large pie dish (around 25cm/10in in diameter)
- A large frying pan
- A slotted spoon
- A saucepan
- A pastry brush
- A baking tray
- A sharp knife
Instructions to Make Hairy Bikers Turkey and Ham Pie
Here are the instructions to make this Hairy Bikers Turkey and Ham Pie Recipe:
Step 1: Make the pastry
- First, make the pastry. You can use a food processor or your hands to do this. If using a food processor, blend the flour, butter, lard, and a good pinch of salt until the mixture resembles fine breadcrumbs. If using your hands, rub the flour, butter, and lard together in a large mixing bowl until the mixture resembles fine breadcrumbs. Add a good pinch of salt.
- Next, add just enough iced water to bind the pastry together without it being too crumbly. You may need about 4-5 tablespoons of water, but this may vary depending on the humidity and the type of flour you use. Add the water gradually and mix well until the pastry forms a smooth ball. Wrap the pastry in cling film and chill it in the fridge for at least 30 minutes.
Step 2: Make the filling
- To make the filling, heat the butter in a large frying pan over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring occasionally, for about 15 minutes, or until the leeks are soft and slightly caramelized. Add the wine and bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until the liquid is almost evaporated. Transfer the leeks to a large plate or bowl and reserve any remaining liquid in the pan.
- Add the turkey, ham, and stuffing to the same pan and toss to combine. Season with more pepper, if needed. You may not need to add more salt, as the ham and stuffing may already be salty enough. Set aside.
Step 3: Make the sauce
- To make the sauce, melt the butter in a separate saucepan over medium-low heat. Add the flour and whisk to form a thick paste. This is called a roux. Cook, stirring constantly, for about 2 minutes, or until the roux is smooth and bubbly. Do not let it brown.
- Gradually add the stock, milk, and cream, whisking well after each addition to prevent any lumps. Bring the sauce to a boil, then lower the heat and simmer, stirring occasionally, for about 15 minutes, or until the sauce is thick and creamy. Add the reserved liquid from cooking the leeks, if any. Stir in the tarragon leaves and taste for seasoning. Adjust as needed.
Step 4: Assemble the pie
- Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up. This will help the bottom of the pie to cook evenly and prevent it from being soggy.
- To assemble the pie, take two-thirds of the pastry out of the fridge and roll it out on a lightly floured surface. The pastry should be about 3mm/⅛in thick and large enough to line the pie dish with some overhang. Carefully lift the pastry and place it over the pie dish, pressing it gently into the corners and sides. Trim the excess pastry with a sharp knife, leaving about 2cm/¾in of overhang. You can use the trimmings to make decorations for the top of the pie, if you like.
- Spoon the filling into the pastry case, spreading it evenly and making a slight dome in the center. The filling should more than fill the pie dish, as it will shrink slightly during baking.
- Roll out the remaining pastry to the same thickness as before and large enough to cover the filling. Brush the edges of the bottom pastry with some beaten egg, then place the top pastry over the filling. Press the edges together to seal the pie, then crimp them with your fingers or a fork. Cut two small holes in the center of the pie to allow steam to escape. If you have any pastry decorations, stick them on the top of the pie with some more beaten egg. Brush the whole pie with the remaining egg to give it a golden crust.
Step 5: Bake the pie
- Bake the pie for 35-40 minutes, or until the pastry is golden and crisp and the filling is piping hot. You can check the temperature of the filling with a meat thermometer. It should be at least 75C/165F. If the pastry is browning too quickly, you can cover it loosely with some foil.
- Let the pie rest for 10 minutes before serving. Enjoy!