Turkey and ham pie recipe

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  • Nut-free
serves: 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 40 min

Nutrition per portion

RDA
Calories 498 kCal 25%
Fat 24.9g 36%
  -  Saturates 13.4g 67%
Carbohydrates 35.3g 25%
  -  of which Sugars 8.1g 9%
Protein 32.2g 64%
Salt 2.73g 46%
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  • This mouthwatering turkey and ham pie is the perfect way to use up any turkey leftovers – especially at Christmas or Thanksgiving.

    This turkey and ham pie takes just 15 minutes to prepare. This hearty turkey and ham pie serves around six people. Packed with veg such as carrot, celery, and onion. It’s a great option if you’ve got lots of leftover turkey and ham from Christmas or Thanksgiving, just add the cooked meat at the end before popping the pie in the oven.

    Ingredients

    • 90g butter
    • 1 onion, peeled and finely chopped
    • 1 carrot, peeled and chopped
    • 1 stalk celery, chopped
    • 75g plain flour
    • 1l turkey or chicken stock
    • A pinch of salt and ground pepper
    • 1 tbsp English mustard
    • 350g cooked turkey or chicken cut into chunks or strips
    • 125g cooked ham cut into chunks
    • 200g ready make shortcrust pastry
    • 6 leeks, cleaned and chopped
    • 2tbsp chopped parsley
    • 1 egg, beaten

    Method

    • 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 a 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 tips for making turkey and ham pie

    If you like pastry on the top and bottom of your pie, grease the bottom of the pie dish and line it with a layer of pastry. Prick the pastry all over with a fork, then line with a layer of baking parchment. Fill with ceramic baking beans and blind back the pastry for 15 minutes. Remove the beans and the parchment and return the pie to the oven for 5 more minutes.

    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.

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