You can make your own shortcrust pastry. But let’s be real: it’s a Tuesday. Buy a block of ready-made shortcrust. Nobody is judging you. In fact, I applaud your life choices. It’s buttery, it’s flaky, and it’s forgiving.
Roll out two-thirds of the pastry to line a pie dish. A standard 20cm dish works perfectly. Press it in gently, letting it hang over the edges just a bit. Fill it with your now-cool turkey and ham mixture. Level it out with a spatula. Admire your work for a second.
Roll out the remaining pastry for the lid. Brush the rim of the bottom pastry with a little beaten egg or milk. Lay the lid on top. Press the edges to seal. Crimp them with a fork or your fingers. Whichever makes you feel fancy.
Gordon Ramsay Turkey / Gordon Ramsay S Roast Turkey Crown Recipe Bbc
The Golden Finish
Cut a couple of steam holes in the top. This isn’t just for looks. It stops the pie from exploding in your oven. I speak from experience. Exploded pie is sad pie. Brush the top with more beaten egg. This gives you that glorious golden sheen that makes everyone go “oooh.”
Bake at 180°C (fan) for about 35-40 minutes. The pastry should be deep golden and crisp. When you take it out, let it rest for ten minutes. This is the hardest part. I know. But it sets the filling so it doesn’t turn into a gravy flood on your plate.
