Turkey and Ham Pie

Preparation time including making the pastry 1 hour

Cooking time 40-45 minutes


  •  8 oz (225g) cooked turkey
  • 4 oz (100g) cooked ham
  • ½ oz (15g) butter
  • 1 tablespoon flour
  • ¼ pint (150ml) turkey or chick stock
  • 1 small onion peeled and finely chopped
  • Pinch of dried thyme
  • Salt and ground black pepper
  • 8 oz (225g) plain flour
  • 2 oz (50g) butter
  • 2 oz (50g) lard
  • 3-4 tablespoons cold water
Melt the butter in a pan and stir in the flour.  Cook for a few moments and take off the heat.  Stir in the stock, return to the heat a cook, stirring continuously, until the sauce thickens.  Add the turkey, ham, onion, thyme, black pepper and a little salt.  Cook over gentle heat for about 6 or 7 minutes.  Take off the heat to cool. 
Sift the flour and salt into a large mixing bowl.  Cut the fat into small cubes and add to the flour.   Rub the fat into the flour until it resembles breadcrumbs.  Add the water with a knife and mix to a dough.  Chill for 30 minutes.  Pre heat oven to gas mark 6 400F 120C.  Cut the pastry in half, roll out, and line one 8in (cm) shall pie dish.  Spoon the filling into the pie base and cover with the remaining rolled out pastry.  Seal the edges, make 3 small slits in the top to let the steam out.   Brush the top with beaten egg to glaze.  Bake for 30-35 minutes until the pie is golden.  This freezes well, so you can stock your freezer for when your family come to eat.