Turkey and Ham Pie

Large pie with a slice cut and served on a plate with festive salt and pepper pots.

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.

4.98 from 43 votes

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Course: Main

Cuisine: British

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 496kcal

Author: Sarah James

Equipment

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

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

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.