Turkey and Ham Pie with Cider Sauce
Perfect for using up leftover ham and turkey from Christmas or Thanksgiving. This is one of the recipes I got from my mother-in-law when I first moved over here.
Perfect for using up leftover ham and turkey from Christmas or Thanksgiving. This is one of the recipes I got from my mother-in-law when I first moved over here.
- Carbohydrate 48.9232457521457 g
- Cholesterol 254.004070188953 mg
- Fat 72.3523805257021 g
- Fiber 3.5815050705719 g
- Protein 33.7047754053982 g
- Saturated Fat 33.4790018970518 g
- Serving Size 1 1 Serving (508g)
- Sodium 661.757100599241 mg
- Sugar 45.3417406815738 g
- Trans Fat 5.90261804805986 g
- Calories 977 calories
Step-by-step
- Melt butter in a large pan, add the sliced leeks, cover and leave to cook for 10 minutes
- Blend dry cider and plain flour.
- Remove leeks from pan and pour in cider mixture. Heat until thickened, then remove from heat and stir in leeks, diced turkey, diced ham, apples, and peppercorns.
- Add double cream and put into a deep pie dish. Make a lid with the puff pastry and use to cover the pie. Brush with beaten egg.
- Bake at 160C for 40 minutes until the pastry is golden.
The Cider Foundation
Dry cider acts as the structural spine of this sauce, providing the essential malic acidity needed to cut through heavy double cream and salted pork. Substituting sweet cider results in a cloying filling that overwhelms the subtle gaminess of leftover poultry. Whisking the flour directly into the cold cider before heating prevents lumping entirely, bypassing the need for a traditional hot fat roux. Simmering this mixture until it thickens removes raw starch flavors long before the meat enters the pan.Fresh Versus Cured Proteins
Pre-cooked turkey and cured ham behave differently under sustained heat, requiring careful handling to prevent rubbery textures. Adding diced ham directly from the fridge without a pre-sear is standard here because the simmering sauce warms the pork gently without toughening the muscle fibers. Cox apples introduce tart pectin that breaks down slightly during baking, balancing the high sodium content naturally present in cured hams. Green peppercorns suspended in brine offer sharp, floral heat that cuts through the fat much more cleanly than standard black pepper granules.Pastry Mechanics and Scaling
Puff pastry relies on distinct layers of butter turning to steam at 160C to achieve lift and flakiness. Brushing the pastry lid with a whole beaten egg creates an impermeable protein seal that encourages browning without burning the butter underneath. Doubling this recipe requires transferring the filling to a wider shallow dish rather than a deeper one, ensuring the center reaches proper baking temperature before the crust over-bakes.
