Turkey and ham pie is the perfect way to make the most of your Christmas leftovers. A traditional pie features lots of vegetable and is the perfect ‘use up’ dish. You can add almost any veg you like to your pie, which is fab if you’ve got lots of greens leftover from Christmas day. You’ll only need 15 mins in the kitchen to prep it, and then another 40 mins to bake it in the oven.
It’s really delicious comfort food and you will find yourself making it time and time again. If you’re looking for a delicious recipe, this turkey and ham one is just the ticket. The whole family will love it this leftover turkey recipe!
- 25g flour
- 1lt turkey or chicken stock
- 350g cooked turkey or chicken cut into chunks or strips
- 125g cooked ham cut into chunks
- 6 leeks, cleaned and chopped
- 1 carrot, peeled and chopped
- 1 onion, peeled and finely chopped
- 1 stalk celery, chopped
- 2tbsp chopped parsley
- 200g ready make shortcrust pastry
- 90g butter
- 75g flour
- 1 tbsp English mustard
- A pinch of salt and ground pepper
Preheat the oven to 220°C/425°F/gas 7.
Melt the butter in a heavy based pan and add the onions, carrots and celery and cook for 5 minutes.
Add the flour off the heat. Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
Place the chicken pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 mins. After this time reduce the heat to 180°C/350°F/gas 4 and bake for a further 15 mins.
Top tip for making Turkey and ham pie
You can freeze your turkey and ham pie. Simply cook it and allow it to cool. Then freeze for up to 3 months. Allow to defrost fully before re-heating
How do you stop a soggy bottom pie?
When you think pie, you think delicious crispy, flaky crust - not a soggy bottom! The best way to try and prevent your pie from having a soggy bottom is to blind bake your pie crust first. Once you've lined your pie tin with your dough, fill the base with uncooked rice or beans. This will help to weigh down the dough and help it keep a flat shape while it cooks to form a firmer crust. Cook your crust for roughly 45 minutes as it'll continue to cook once you've added your fillings.
How do you stop a meat pie from being dry?
Your pie could be dry because when you rolled out the dough it may have been too thin before you added the filling which then lead to cracking and let additional air in during the cooking process. To fix that, if you have any cracks whilst rolling out your dough try adding a little water to hydrate it. Another reason your pie might be dry is from adding too much filling so make sure you don't go too crazy with the leftovers!