Turkey, leek and ham pie

PUBLISHED: 08:44 19 May 2014 | UPDATED: 08:44 19 May 2014




Head chef Nigel Ramsbottom was previously the owner of The Swan Inn at Monks Eleigh. Along with wife Carol, the couple recently sold The Swan to Exclusive Inns, which also owns the Angel at Stoke by Nayland and the Anchor at Nayland. At the same time, Nigel was offered a job. ‘We felt we’d taken The Swan far enough as individuals, so my wife is now at home with her feet up!’ Together they had built up a good reputation at The Swan and Nigel is hoping to build on the popularity of the Anchor. ‘It’s nice now just to be able to concentrate on the food, plus I have a team of chefs to help me too.’


Serves 4

Short crust pastry

300g of plain flour

75g of lard (diced)

75g of butter (diced)

A pinch of salt

5 tablespoons of cold water

Turkey, Leek & Ham

2 onions (diced)

500g of cooked turkey (diced)

500g of cooked ham (diced)

5 leeks (diced and washed)

100g of vegetable stock

50ml of white wine

2 cloves garlic (chopped)

250g of plain flour

150g of butter

½pt of full fat milk


Weigh out the flour and put it in to a large bowl. Add the diced butter and lard with a pinch of salt.

Rub the butter and lard within the flour to make fine bread crumbs. Add the cold water and ring the pastry in to a ball, then leave to rest in cling film in the fridge for 20 minutes.

In a large pan add the butter until melted and then add the flour to make a roux. Add white wine and vegetable stock, followed by the milk to give you a nice rich sauce. Add the diced turkey and ham, pour that mix into a bowl and then in a clean pan, fry the diced onions and leeks until soft. When soft add to your mix.

On a floured surface, roll half of the pastry and put it into a pie dish. Pour in your turkey mix, then roll out the other half of pastry and place on top of your pie. Crimp and trim, Pierce the top, egg wash and bake in the oven on 180C for 35- 45 minutes, until the mix is bubbling through the top.

Serve with seasonal vegetables and enjoy!

Get the Taste

The Anchor Inn

26 Court Street




01206 262313



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