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Gordon Ramsay Turkey And Ham Pie

Gordon Ramsay’s Turkey and Ham Pie is crafted from tender leeks, chestnut mushrooms, ham, and turkey in a creamy sauce. Served for four, it takes approximately 1 hour to make, crowned with flaky puff pastry and baked to golden perfection for a comforting meal.

Gordon Ramsay Turkey And Ham Pie
Gordon Ramsay Turkey And Ham Pie

Try More Gordon Ramsay Recipes:

💗 Why You’ll Love This Turkey And Ham Pie Recipe:

  • Creamy Filling: The creamy leek and mushroom sauce adds rich flavor.
  • Flaky Pastry: Puff pastry topping is golden, flaky, and irresistible.
  • Make-Ahead: Prepare the filling in advance for convenience.
  • Comfort Food: A warm, hearty dish perfect for chilly evenings.

❓ What Is Gordon Ramsay’s Turkey And Ham Pie Recipe?

Gordon Ramsay’s Turkey and Ham Pie features sautéed leeks, mushrooms, ham, and turkey in a creamy sauce. Topped with puff pastry and baked until golden, it’s a comforting dish serving four and takes approximately one hour to prepare.

Gordon Ramsay Turkey And Ham Pie
Gordon Ramsay Turkey And Ham Pie

🍗 Gordon Ramsay Turkey And Ham Pie Ingredients

  • 25g butter
  • 2 leeks, trimmed and finely sliced
  • 200g chestnut mushrooms, sliced
  • 200g leftover cooked ham, roughly chopped
  • 25g plain flour, plus extra for dusting
  • 500ml chicken or vegetable stock
  • 150ml crème fraîche (or double cream)
  • 600g leftover cooked turkey, shredded or cut into bite-sized pieces
  • Sea salt and freshly ground black pepper
  • 2 tbsp parsley, chopped
  • 400g puff pastry
  • 1 egg, beaten, to glaze

🥧 How To Make Gordon Ramsay Turkey And Ham Pie

  1. In a big pan over medium-low heat, melt the butter. Add the leeks and cook for three to four minutes, until they get soft. Put the leeks on a plate and set them away.
  2. Put the pan back on the stove and add the mushrooms and ham. The mushrooms should be soft after about 5 minutes of cooking.
  3. Add the flour and stir it in over low heat for a few minutes to get rid of any lumps. Then add the stock and stir again. Bring to a boil, then add the creme fraiche. Turn down the heat to a low boil and cook for a few minutes, until the sauce gets thicker and less watery.
  4. Take it off the heat and add the turkey and the leeks that you saved. Season, then add the parsley and stir it in. Set it aside. You can let the filling cool all the way down and store it in the fridge for a day before adding the topping and bake.
  5. Warm the oven up to 200°C/Fan 180°C/Gas 6. Put the filling in a medium-sized pie dish and slightly raise the middle of it.
  6. Put some flour on a surface and roll out the puff pastry until it’s big enough to cover the pie dish and about the thickness of a £1 coin.
  7. Along one edge of the dough, cut a thin strip about 1.5 cm wide. Press this strip around the pie dish’s edge. This should be brushed with the beaten egg. Then, place the pastry sheet over the pie and press it down around the sides.
  8. With a small, sharp knife, cut off the extra dough. Then, crimp the edges together to seal them. Cut a small hole in the middle of the lid of the pastry to let the steam escape.
  9. Brush the egg over the top of the pie. At this point, you could use the extra pastry to make shapes to decorate the pie. Bake for 40 to 50 minutes, or until the pastry is golden and crisp and the filling is hot to the touch.

💭 Recipe Tips

  • Leek and Mushroom Saute: Ensure the leeks are soft and the mushrooms are tender when sautéing them. This adds depth to the filling.
  • Flour Mixing: Stir the flour into the mushroom and ham mixture thoroughly to eliminate any lumps and create a smooth sauce.
  • Gradual Stock Addition: Slowly add the stock while stirring to maintain a smooth consistency in the sauce.
  • Cool the Filling: You can prepare the filling ahead of time, let it cool completely, and refrigerate it for up to a day before adding the pastry topping and baking.
  • Puff Pastry Handling: Roll out the puff pastry to the right thickness, and ensure it covers the pie dish with some overhang. Seal the edges securely and create a vent in the center for steam to escape.
Gordon Ramsay Turkey And Ham Pie
Gordon Ramsay Turkey And Ham Pie

🥙 What To Pair Nicely With Turkey And Ham Pie?

Pair Turkey and Ham Pie with a crisp green salad dressed in vinaigrette for a fresh contrast steamed green vegetables or buttered peas also make excellent sides, providing a balanced and hearty meal.

🎚 How To Store Leftovers Turkey And Ham Pie?

  • Refrigerate: Cool Leftovers Turkey And Ham Pie cover or place in an airtight container, and refrigerate for 3-4 days.
  • Freeze: Wrap Leftovers Turkey And Ham Pie or slices well and freeze for up to 2-3 months. Thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Turkey And Ham Pie?

  • Oven Reheat: Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish and cover loosely with foil heat for 20-25 minutes or until heated through.
  • Microwave Reheat: Place a slice of the pie on a microwave-safe plate cover with a microwave-safe lid or paper towel heat on medium power in 1-minute intervals, checking and turning for even warming, until hot.

FAQs

Can I make Turkey and Ham Pie with leftovers?

Yes, it’s an excellent dish for using leftover turkey and ham. Just chop the meat into bite-sized pieces and mix with the sauce and vegetables before baking. Ensure the leftovers are still good to eat and haven’t been sitting out for too long.

What pastry is best for Turkey and Ham Pie?

Puff pastry or shortcrust pastry works well for this pie puff pastry will give you a lighter, flakier crust, while shortcrust will provide a more traditional, crumbly base.

How can I keep the bottom of the pie from getting soggy?

To prevent a soggy bottom, you can blind bake the bottom crust for a few minutes before adding the filling. Also, make sure the filling is not too watery and cool it slightly before adding it to the crust.

How do I know when Turkey And Ham Pie is done baking?

The pie is done when the pastry is golden brown and the filling is hot and bubbling. An inserted knife or skewer should come out hot to the touch, indicating the center is cooked through.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Turkey And Ham Pie Nutrition Facts

Serving Size: 1 slice (approximately 150g)

  • Calories: 356
  • Total Fat: 20g
  • Cholesterol: 80mg
  • Sodium: 950mg
  • Total Carbohydrates: 25g
  • Protein: 18g
  • Vitamin D: 0.2mcg
  • Calcium: 20mg
  • Iron: 2mg
  • Potassium: 250mg

Gordon Ramsay Turkey And Ham Pie

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 5 minutesTotal time: 1 minuteServings:4 servingsCalories:356 kcal Best Season:Available

Description

Gordon Ramsay’s Turkey and Ham Pie is crafted from tender leeks, chestnut mushrooms, ham, and turkey in a creamy sauce. Served for four, it takes approximately 1 hour to make, crowned with flaky puff pastry and baked to golden perfection for a comforting meal.

Ingredients

Instructions

  1. In a big pan over medium-low heat, melt the butter. Add the leeks and cook for three to four minutes, until they get soft. Put the leeks on a plate and set them away.
  2. Put the pan back on the stove and add the mushrooms and ham. The mushrooms should be soft after about 5 minutes of cooking.
  3. Add the flour and stir it in over low heat for a few minutes to get rid of any lumps. Then add the stock and stir again. Bring to a boil, then add the creme fraiche. Turn down the heat to a low boil and cook for a few minutes, until the sauce gets thicker and less watery.
  4. Take it off the heat and add the turkey and the leeks that you saved. Season, then add the parsley and stir it in. Set it aside. You can let the filling cool all the way down and store it in the fridge for a day before adding the topping and bake.
  5. Warm the oven up to 200°C/Fan 180°C/Gas 6. Put the filling in a medium-sized pie dish and slightly raise the middle of it.
  6. Put some flour on a surface and roll out the puff pastry until it’s big enough to cover the pie dish and about the thickness of a £1 coin.
  7. Along one edge of the dough, cut a thin strip about 1.5 cm wide. Press this strip around the pie dish’s edge. This should be brushed with the beaten egg. Then, place the pastry sheet over the pie and press it down around the sides.
  8. With a small, sharp knife, cut off the extra dough. Then, crimp the edges together to seal them. Cut a small hole in the middle of the lid of the pastry to let the steam escape.
  9. Brush the egg over the top of the pie. At this point, you could use the extra pastry to make shapes to decorate the pie. Bake for 40 to 50 minutes, or until the pastry is golden and crisp and the filling is hot to the touch.

Notes

  • Leek and Mushroom Saute: Ensure the leeks are soft and the mushrooms are tender when sautéing them. This adds depth to the filling.
  • Flour Mixing: Stir the flour into the mushroom and ham mixture thoroughly to eliminate any lumps and create a smooth sauce.
  • Gradual Stock Addition: Slowly add the stock while stirring to maintain a smooth consistency in the sauce.
  • Cool the Filling: You can prepare the filling ahead of time, let it cool completely, and refrigerate it for up to a day before adding the pastry topping and baking.
  • Puff Pastry Handling: Roll out the puff pastry to the right thickness, and ensure it covers the pie dish with some overhang. Seal the edges securely and create a vent in the center for steam to escape.
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