I’ll never forget the first time I made Jamie Oliver’s Turkey Ham and Leek Pie. It was winter, and I wanted something comforting, hearty, but still light enough not to weigh me down. A friend recommended the recipe, and I thought, “Why not”? The kitchen filled with the smell of leeks, turkey, and flaky pastry. As it baked, my whole family gathered around, and that was when I knew: this pie wasn’t just about food. It was about creating something warm that brought people together. So, if you’re looking for a recipe that’s full of flavor, simple to make, and sure to impress, this is it.
Jamie Oliver’s Turkey Ham And Leek Pie Recipe
This recipe is one of Jamie Oliver’s signature comfort foods. It’s a take on a traditional pie but with a twist-turkey ham instead of the usual roast chicken or pork. The leeks give it that subtle onion flavor without being overpowering. What makes this pie stand out is its delicate balance of flavors. The turkey and ham give it depth, while the creamy sauce makes every bite feel indulgent, yet not too rich. If you’ve got leftover turkey from Thanksgiving or Christmas, this pie is the perfect way to turn it into something new.
Ingredients Needed
- Turkey Ham: I use lean turkey ham, which adds a mild, savory flavor without the heaviness of traditional ham. It’s perfect for lighter dishes like this.
- Leeks: Leeks have this wonderful mild sweetness that pairs beautifully with the savory meats. It’s not as strong as onions, so it doesn’t overpower the pie.
- Butter: For the sauce and to cook the leeks. I go for unsalted butter so I can control the saltiness.
- Flour: This helps thicken the sauce. A little bit of plain flour works wonders here.
- Milk and Cream: These create the rich, smooth base for the sauce. I use half milk, half cream for a balance between richness and lightness.
- Nutmeg: A pinch of this adds a warm, cozy touch that complements the leeks and turkey.
- Parmesan: For an added layer of flavor in the filling. It gives a bit of sharpness and depth.
- Puff Pastry: The golden, flaky topping that makes the pie so irresistible. I like to use store-bought to save time, but homemade is great if you’ve got the time and patience.
How To Make Jamie Oliver’s Turkey Ham And Leek Pie
- Step 1: Begin by prepping your leeks. Slice them thinly and give them a good rinse to remove any grit.
- Step 2: In a large pan, melt the butter over medium heat and add the leeks. Sauté for about 5 minutes until they soften.
- Step 3: Stir in the flour to create a roux, cooking it for another minute to remove the raw flour taste.
- Step 4: Gradually pour in the milk and cream while stirring constantly. The sauce should thicken up nicely.
- Step 5: Add the turkey ham, a pinch of nutmeg, and a good amount of seasoning. Keep stirring until everything is well combined and the sauce is creamy.
- Step 6: Pour the mixture into a pie dish and let it cool slightly. While it cools, preheat your oven to 180°C (350°F).
- Step 7: Roll out the puff pastry and place it over the pie. Trim any excess pastry and crimp the edges to seal.
- Step 8: Brush the top with a little milk or beaten egg, then bake for about 40 minutes or until golden and crisp.
- Step 9: Let the pie cool for a few minutes before serving. This will help the filling set a bit.
Ingredient Science Spotlight
- Leeks and Nutmeg: This combination isn’t just delicious-it’s a classic example of how flavors can complement each other. Leeks, with their mild sweetness, pair perfectly with the warmth of nutmeg. The nutmeg’s slight spice enhances the leeks’ subtle flavors without being overpowering.
- Turkey Ham and Cream: Turkey is lean and mild in flavor, so pairing it with a rich cream sauce balances out the dish. The creamy sauce coats the turkey ham, keeping it moist and flavorful throughout the pie.
- Puff Pastry: It’s the crispy, buttery finish that contrasts beautifully with the creamy filling. The steam inside the pie helps puff up the pastry, creating a light, flaky crust that’s irresistible when baked.
Expert Tips
- Do Not Overcook the Leeks: If you let them brown too much, they’ll lose their delicate flavor and sweetness. Aim for just softening them in the butter.
- Use Leftovers: This recipe is perfect for leftover turkey or ham. The flavor only gets better when the meat has had time to sit in the fridge.
- Avoid Watery Filling: Make sure the sauce isn’t too runny. If it is, let it cook down a little longer before adding the meat. A thick filling makes for a better pie.
- Chill the Pastry: If you’re using store-bought puff pastry, it helps to keep it chilled until you’re ready to use it. This ensures the pastry puffs up perfectly in the oven.
Recipe Variations
- Vegetarian Version: Swap out the turkey and ham for mushrooms and spinach. The earthy mushrooms and creamy spinach provide a rich filling that’s just as comforting.
- Herb Twist: Add a handful of fresh thyme or rosemary to the filling for an extra herbal note. These herbs go particularly well with the turkey and leek combo.
- Cheese Lovers: If you love a cheesy pie, throw in a handful of grated cheddar or Gruyère along with the Parmesan. The cheese will melt into the filling, giving it a rich, gooey texture.
Final Words
I can’t tell you how many times I’ve come back to this pie, especially after big family gatherings or holidays. It’s the perfect recipe for repurposing leftovers but making them feel fresh. The process is so simple, and the results are beyond satisfying. Whether you’re serving it on a chilly night with a glass of wine or bringing it to a potluck, this pie is sure to be a hit.
FAQs
Can I Use Chicken Instead Of Turkey For The Pie?
Yes, chicken can be a great substitute if you prefer or can’t find turkey.
Can I Make The Pie Ahead Of Time?
Absolutely! You can prep it the day before and just bake it when you’re ready.
What Can I Use Instead Of Puff Pastry?
You can use shortcrust pastry if you want a different texture, or even a filo pastry for a lighter option.