Recipe – Leftovers Turkey (or Chicken) & Ham Pie

Who doesn’t have a load of turkey left after Christmas? Even after your have countless snadwiches I bet there is still enough for a pie… Don’t forget that the dark meat actually makes a fantastic pie, so don’t chuck it out, make a pie instead!

The below is a recipe using cooker turkey but you can easily use chicken too.

For around 6 people, you will need:

  • 500g of cooked turkey, pulled into strips
  • 200g of cooked ham, smoked is best but unsmoked is fine
  • 1 roll of shortcrust pastry
  • 1 roll of puff pastry
  • 300ml chicken stock
  • 75g butter
  • 2 leeks, roughly chopped
  • 2 garlic cloves, crushed
  • 50g flour
  • 300ml single cream
  • 2 tablespoons white wine (optional)
  • 1 teaspoon Dijon mustard
  • Pepper
  • Additional butter for greasing
  • 1 egg for glazing

Firstly, remove the pastry from the fridge at least 30 minutes for using.

Pre-heat the oven to 180 degrees. Take a pie or casserole dish slightly smaller than the sheets of pastry and around 4cm deep. Grease well with butter.

Take the shortcrust pastry sheet and roll a little more so it is thinner, longer and wider. Carefully line the dish with the pastry, making sure there is around 1cm edge all round.

In a large pan, melt half the butter and add the leeks, softening them for a few minutes. Add the remaining butter, garlic and the flour and mix again until everything is well combined.

Add the chicken stock to the saucepan with the wine. It should thicken quite quickly. Stir well. Slowly pour in the cream, a third at a time, making sure your stir well throughout. Add the mustard and a sprinkling of pepper. Stir a final time and remove from the heat.

Place a thick layer of meat in the base of the pie, combining ham with dark and white turkey. Cover with half the cream mixture. Repeat again with another layer of meat and the remaining cream mixture.

Beat the egg and brush the edges of the pastry in the dish. Unroll the puff pastry sheet and carefully layer over the pie. Press the edges down with a fork to seal and cut off any excess pasty. Lightly score the top in a criss-cross pattern and brush all over with egg.

Bake in the oven for around 40 minutes until deep golden. The pie may move away from the edge of the dish, this is fine.

We like our pie with mash and green beans but you can do anything. Just don’t forget the gravy!

You can check out my whipped mash recipe here.


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