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hot water crust turkey and ham pie
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5 from 1 vote

Turkey and ham pie

This hot water crust turkey and ham pie makes a perfect centrepiece for a festive table



  • 1 kg minced turkey
  • 2 lightly beaten eggs
  • 100 g suet
  • 1 tbsp minced fresh tarragon
  • 3 tbsp minced fresh parsley
  • 1 tsp dried oregano
  • 1 tbsp minced fresh thyme
  • 3 tsp stalk
  • 3 tsp ground black peppler
  • 1 tsp powered mace
  • 1 kg diced turkey breast
  • 300 g chopped ham or cooked gammon

For the pastry

  • 75 ml water
  • 75 ml whole milk
  • 250 g large or vegetable shortening divided into three portions of 20g 220g and 10 g
  • 500 g strong white bread flour
  • 2 tsp salt
  • 1 egg
  • 1 egg yolk mixed with 1 tbsp water for brushing


  • Preheat the oven to 180c 170C fan Gas 5
  • Put minced turkey, eggs, suet, herbs and seasoning in food processor.  Mix until combined.
  • Remove the minced mixture from the food processor and mix with the diced turkey and ham.
  • Heat the water and milk with 200g g lard in a pan until it starts to simmer
  • Combine the flour, salt, 20g lard and an egg together in the food processor.
  • Turn the food processor to a slow speed. Gradually add the milk mixture to the flour mixture until it mixes together into a dough.
  • When the dough is cool enough to handle remove from the food processor and wrap in cling film.
  • Once the pastry reaches room temperature place it in the fridge for an hour. This will make it easier to handle as it is very soft when hot
  • Grease 20cm non stick cake tin with 10g lard
  • Cut off a fifth of the pattry and set aside for lid
  • Roll out the pastry into a circle with a diameter of 48cn. Lower gently into the cake tin, pressing in the corners.
  • Leave 3cm of pastry hanging over the edge and trim excess with scissors
  • Wet the pastry collar with water
  • Fill the case with the turkey mixutre
  • Roll out lid 30cm circle
  • Wet whole lid and flip over top of pie
  • Press the lid edges into overhanging coller of  the pie case folding it inwards.
  • Crip the edge and use any left over pastry to decorate the pie.
  • Brush the pie with the beaten egg yolk and water.
  • Bake at  180c, 170C fan, Gas Mark 5  for half an hour
  • Turn the oven down to 150C, 140C fan, Gas Mark 2 and bake for two  hours. The centre should register 80C on a thermometer when ready.
  • Leave in tin for at least an  hour to cool before trying to remove it.


Best served cold