A whole golden-crusted meat pie, with a plate of pie and green vegetables to one side

Turkey and ham pie

Name: Turkey and ham pie
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: British
Ingredients: 50g butter; a bunch spring onions thinly sliced; 1 clove garlic finely chopped; 50g plain flour; 500ml chicken or turkey stock; 350g leftover turkey cut into pieces; 150g leftover ham cut into pieces; 75g crème fraîche; 1 tbsp Dijon mustard; a small handful flat-leaf parsley chopped; 1 egg beaten; 320g sheet puff pastry

Adam Bush

Published: November 26, 2020 at 3:41 PM

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Serves 4

Easy

Total time: 1 hr and 10 mins

+ Cooling

A star rating of 5 out of 5.1 ratingRate

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What better way to use up your Christmas turkey leftovers? This meaty, creamy turkey and ham pie is made with shop-bought puff pastry to make life a little easier

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Alternatives

Complete the dish

Make this turkey and ham pie, then check out our turkey soup, turkey curry, turkey and ham raised pie, healthy turkey stir-fry and more leftover turkey recipes. Use up any other trimmings with our Christmas leftovers recipes.

Ingredients

Nutrition

50g butter
a bunch spring onions

thinly sliced
1 clove garlic

finely chopped
50g plain flour
500ml chicken or turkey stock
350g leftover turkey

cut into pieces
150g leftover ham

cut into pieces
75g crème fraîche
1 tbsp Dijon mustard
a small handful flat-leaf parsley

chopped
1 egg

beaten
320g sheet puff pastry

Nutrition: per serving

kcal790
fat49g
saturates24.8g
carbs39g
sugars4.5g
fibre3.8g
protein46.4g
salt3.3g

Method

step 1

Melt the butter in a large pan over a medium heat. Once foaming, add the spring onions with a pinch of salt, and cook for 10 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.
step 2

Remove from the heat and stir in the turkey meat, ham, crème fraîche, mustard and some seasoning. Set aside to cool to room temperature, then stir through the parsley.
step 3

Spoon the filling into a 20cm x 30cm baking dish, then brush all of the edge of the dish with the beaten egg. Unroll the pastry and lay on top of the dish. Use a serrated knife to trim any overhanging pastry, then use a fork to crimp all of the edges of the pastry, pushing to seal it to the dish. Use the back of a knife to lightly score the surface of the pastry in a diamond design, then cut a 2cm cross in the middle to let any steam out. Brush with the beaten egg, then chill for 20 minutes or until ready to bake.
step 4

Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 25-30 minutes or until the pastry is a deep golden brown. Serve with greens on the side.

Head here for more leftover turkey recipes

191016_Olive_TurkeyRamen

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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