Turkey and ham pie

Turkey and ham pie

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This delicious pie will keep all the family fed in between Christmas and the New Year. If you don't have leeks or mushrooms, replace with onion. You could even add a few leftover chestnuts to the pie.

Preparation time:  20 minutes

Cooking time:  25 minutes

Serves:  4 to 6



50g butter
3 leeks, cleaned and chopped
100g mushrooms, sliced
25g flour
400ml vegetable stock
150ml double cream
pinch of salt and black pepper
1 tbsp English mustard
350g cooked RSPCA Assured turkey, cut into chunks
125g cooked RSPCA Assured ham, cut into chunks
2 tbsp parsley
1 lightly beaten egg
200g ready made puff pastry


Preheat the oven to 220°C/fan 200°C/gas 7.

Melt the butter in a heavy based pan and add the leeks and mushrooms.  Cook for 5 minutes or until the leeks are soft.  Sprinkle over the flour and cook for 1-2 minutes while stirring well.

Gradually stir in the stock, followed by the double cream and cook over a medium heat, for about 5 – 10 minutes stirring all the time until the sauce is smooth.  Season well and add the mustard.

Add the turkey pieces and ham in the bottom of a pie dish and sprinkle with the parsley.  Pour over the leek sauce.


Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cover the pie dish with the pastry.  Cut a steam hole in the middle of the pastry.

Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes.

Serve with any vegetables you may have leftover.

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