This is what Boxing Day was made for: leftover Christmas turkey and ham folded into a creamy leek and mustard sauce and baked under a crisp, golden puff pastry lid. It is cosy, uses up the fridge, and is ready in about an hour. It serves four to six and goes brilliantly with whatever vegetables are left over.
Ingredients
- 500g cooked turkey, shredded or diced
- 250g cooked ham, diced
- 40g butter
- 2 leeks, washed and sliced
- 150g chestnut mushrooms, sliced
- 40g plain flour
- 300ml turkey or chicken stock (leftover gravy works well)
- 200ml whole milk
- 3 tbsp double cream
- 1 tbsp wholegrain mustard
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 1 tbsp cranberry sauce (optional)
- Salt and black pepper
- 320g ready-rolled all-butter puff pastry
- 1 egg, beaten, for glazing
Method
- Melt the butter in a large pan and cook the leeks and mushrooms for 8 minutes until soft. Stir in the flour and cook for 1 minute.
- Gradually add the stock and milk, stirring, and simmer for 5 minutes until thick and smooth. Stir in the cream, mustard, thyme and cranberry sauce, if using.
- Add the turkey, ham and parsley. Season with pepper and taste before adding any salt, as the ham will be salty. Leave the filling to cool completely, so the pastry does not turn soggy.
- Heat the oven to 200°C (180°C fan) / gas 6. Tip the filling into a 1.5 litre pie dish, with a pie funnel in the middle if you have one.
- Lay the pastry over the top, press the edges to seal and trim off the excess. Brush with beaten egg and cut a small steam vent.
- Bake for 30 minutes until the pastry is deep golden and the filling is bubbling and piping hot all the way through.
What to serve with turkey and ham pie
Buttered greens, leftover roast potatoes or mash, braised red cabbage and a spoonful of cranberry sauce. Any leftover mash and greens also make a great bubble and squeak.
Tips
- Cool the filling completely before topping with the pastry. It is the secret to a crisp pie lid.
- Use leftover cooked turkey within two days. Keep it covered in the fridge, and cool it within two hours of cooking.
- Make the filling the day before and bake the pie when you need it.
- Swap in leftover cooked chicken, pheasant or goose if you have it.
FAQs
Can I freeze turkey and ham pie?
Yes. Freeze the assembled unbaked pie for up to a month and bake it from frozen, adding 15 to 20 minutes. Make sure it is piping hot all the way through before serving.
How long does leftover turkey keep?
Use cooked turkey within two days of cooking if it is kept in the fridge, or freeze it promptly.
Can I use a shortcrust base as well?
Yes. Line the dish with shortcrust pastry for a double-crust pie, and bake for a little longer.
Can I make it without cream?
Yes. Use all milk or stock, or a spoonful of crème fraîche instead.
Related reading
- Bubble and Squeak Recipe: Crispy Boxing Day Leftovers Classic
- Cider-Glazed Christmas Ham Recipe: Honey & Mustard Baked Gammon
- Game Pie Recipe: Pheasant, Venison & Bacon
- Pheasant Pie Recipe: Leek, Bacon & Mustard Cream
- Cranberry Sauce Recipe: Easy Homemade with Orange & Port
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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