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Turkey and ham pie

  • 50g butter
  • 3 leeks, cleaned and chopped
  • 100g mushrooms, sliced
  • 25g flour
  • 400ml vegetable stock
  • 150ml double cream
  • Pinch of salt and Fair Trade 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

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.

  • 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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