GILL MELLER’S TURKEY, HAM AND LEEK PIE
At some point between Christmas and New year it feels right to make a pie. It’s such a delicious way to use up those last few slices or turkey and that hunk of roast ham. Eggs and dill are a lovely edition, and a great twist on this classic recipe.
Preparation time 30 minutes | Cook time 90 minutes | Serves 6
For the rough-puff pastry:
200g unsalted butter, chilled and cubed
400g plain flour
A good pinch of salt
Iced water
For the filling:
About 500g leftover turkey
About 250g cooked ham
2 medium leeks, trimmed, rinsed and cut into rounds
500ml ham stock
300ml double cream
2 heaped teaspoons wholegrain mustard
1 small bunch dill, chopped
4 Stonegate Estate eggs
50g butter
50g plain flour
Sea salt and freshly ground black pepper
To make the pastry, combine the flour, butter and salt, then add just enough iced water to form a firm dough. Shape into a rectangle, then on a floured surface roll it out in one direction until about 1cm thick. Fold the short ends in so they overlap in the middle. Give the dough a quarter turn, then roll and fold again. Repeat this process five more times. Wrap in cling film and chill for at least 30 minutes.
Bring a pan of salted water to the boil and cook the leek rounds for a few minutes until tender. Lift them out and set aside. In the same water, simmer the eggs for 6½ minutes, then cool, peel and set aside.
Set a large pan over medium heat and melt the butter. Stir in the flour to form a roux and cook briefly. Gradually whisk in the ham stock and bring to a simmer until thickened. Stir in the cream, mustard, dill and seasoning.
Fold the turkey, ham and leeks into the sauce and adjust the seasoning if needed. Remove from the heat and allow to cool.
Cut the pastry into two pieces, one roughly two-thirds of the amount and the other one-third. Roll out the larger piece and line a greased pie dish. Spoon in the filling and nestle the halved eggs throughout. Roll out the remaining pastry for the lid. Brush the edges of the base with egg wash, lay on the lid, crimp to seal and trim away excess pastry. Brush generously with more egg and cut a small vent in the centre.
Bake at 190°C for 45–50 minutes until deep golden. Leave to rest for 15 minutes before serving with mash, greens and English mustard.
