This creamy Turkey and Ham Pie with leftover turkey and ham is proper winter comfort food.
Chunky pieces of meat and vegetables enrobed in a creamy leek sauce and topped with butter puff pastry. So why not treat yourselves to a Boxing Day family favourite ?
This is an ideal way to make tasty use of all those leftovers from Christmas or Thanksgiving.
My easy leftover turkey and ham pie recipe is readily adapted so you can add whatever leftovers you have. I’ve used leftover carrots but you could easily add chopped up pigs in blankets, sausage meat or roast potatoes. The recipe also works well with leftover roast chicken.
It really is so easy to make, especially with ready rolled puff pastry sheet cutting down on prep time. Store cupboard ingredients make the creamy sauce, you add Christmas leftovers and then pop it in the oven.
You can have this delicious crowd pleasing Turkey and Ham Pie on the table in around 35 minutes.
At the Kitchen Shed we do our best to avoid food waste throughout the year but Christmas provides great opportunities. For us, Boxing Day is the day to cook up any leftover turkey and make it into another feast. Choosing between a leftover turkey curry or a pie depends upon who is eating with us over Christmas.
What equipment do I need ?
- 24 cm / 9 ½ inch pie plate – I used a non stick pie plate but you can use an ovenproof glass or ceramic pie dish.
- Shallow casserole pan – to cook the pie filling.
- Silicone spatula or wooden spoon – to mix the sauce with.
- Pastry brush – for the egg wash for a shiny pastry.
What ingredients do I need ?
This leftover turkey and ham pie recipe can easily be made with whatever Christmas leftovers you have. Feel free to swap out the meat and vegetables – just keep it to 600 grams of leftovers.
- Butter – I used salted butter.
- Leek – gives a delicately mild and sweet onion flavour. Also, leeks cook down quickly which makes them ideal for this easy leftover pie filling.
- Djion mustard – a tangy flavour but not as strong as English mustard so works really well with turkey and ham.
- Plain flour – just one tablespoon to thicken the sauce. But use two tablespoons of flour if using chicken stock.
- Leftover gravy – just one cup is needed but don’t worry if yours has all gone. Simply use chicken stock and an additional tablespoon of plain flour.
- Milk – I used full fat milk. I find the sauce works well without cream because the butter adds plenty of richness. But feel free to use single or double cream instead of milk.
- Leftover cooked turkey – I’ve used white breast meat but you can use dark leg meat too.
- Leftover cooked ham – I used my Christmas gammon.
- Leftover vegetables – I used 100g of cooked carrots but parsnips, Brussel sprouts or roast potatoes can be added. It’s up to you and whatever leftovers you have.
- Freshly chopped thyme and parsley – classic flavours that pair well with turkey and ham.
- Seasoning – add to your taste. The amount of seasoning will vary depending on how well seasoned your gravy is.
- Ready rolled puff pastry sheet – use all butter puff pastry or make your own.
- Egg wash – to glaze the pastry top.
How to make Turkey and Ham Pie
- Slice your leek.
- Soften the sliced leek in butter for about 5 minutes.
- Stir in the mustard, followed by the flour and cook through for a couple of minutes.
- Add the leftover gravy, followed by the milk and heat through, stirring all the time.
- Check for seasoning.
- Add the leftover meat, vegetables and herbs and stir well. Heat through for about 5 minutes.
- Roll out your pastry to slightly bigger than your pie plate.
- You can use any leftover pastry to decorate the top of the pie crust, I made star shapes.
- Transfer the pie filling to the pie dish.
- Carefully place your pastry on top, cut away any excess pastry and flute the pie edges.
- Brush egg wash over your pie top.
- Bake until golden and bubbling, about 20 minutes.
No. I wouldn’t recommend Freezing Ham and Turkey Pie because the filling has already been reheated. To then freeze, defrost and reheat again is not good practice. See below.
No. Food safety guidelines advise against reheating leftovers more than once because of the risk of food poisoning.
Pin Leftover Turkey and Ham Pie for later
Turkey and Ham Pie
- 24 cm / 9 ½ inch pie plate I used a non stick pie plate
- Shallow casserole pan I used a cast iron enamelled pan
- Silicone spatula or wooden spoon
- Pastry brush
- 30 g salted butter
- 1 leek
- 1 tbs Djion mustard
- 1 tbs plain flour
- 250 ml leftover gravy or chicken stock and additional tablespoon of plain flour
- 150 ml milk
- 400 g cooked turkey cut into chunks
- 100 g cooked ham cut into chunks
- 100 g leftover carrots or vegetables
- 1 tbs freshly chopped thyme
- 1 tbs freshly chopped parsley
- Seasoning to taste
- 320 g ready rolled puff pastry sheet
- 1 egg beaten and mixed with 1 tablespoon water
- Preheat oven to 220℃ / 200℃ Fan / 425℉ / Gas Mark 7
- Slice your leek.
- Melt the butter in a frying pan over a medium heat and add the sliced leek. Cook with a lid on for 5 minutes until soft but not brown, stirring occasionally.
- Stir in the mustard followed by 1 tablespoon of plain flour and cook through for a couple of minutes. (If using chicken stock, you’ll need 2 tablespoons of flour.)
- Add the gravy or stock, followed by the milk. Heat through, stirring all the time.
- Check for seasoning and add salt and pepper to taste.
- Add cooked leftover turkey, cooked ham, carrots and herbs and stir well. Heat through for a few minutes.
- Whilst the pie filling is heating through, remove your pastry from the fridge and roll out. Your rolled pastry should be sized to extend beyond all edges of the pie tin by about 3cm (1 ¼ inch). Optional: Use any leftover pastry to cut out star shapes to decorate your pie.
- Transfer the pie filling to the pie dish.
- Carefully place your pastry on top, cutting away any excess and fluting the pie edges.
- Cut a small V shape in the middle of your pastry to allow steam to escape.
- Using a pastry brush, brush egg wash onto your pastry shapes and stick them to your pie top. Now glaze the rest of the pastry.
- Bake in the preheated oven for 20 to 25 minutes until golden and bubbling.
- Serve with peas and mash or homemade crispy oven chips.
- I’ve used carrots but you can use parsnips, Brussel sprouts or peas leftover from Christmas day.
- I’ve included seasoning as optional because this would depend upon the seasoning already in your gravy or stock.
- Not suitable for freezing – NHS guidelines recommend you don’t reheat leftovers more than once.
- Nutrition information is approximate and meant as a guideline only.