Make the most of your Christmas leftovers with this crowd pleasing, creamy Leftover Turkey and Ham pie. Serve with potatoes and seasonal veg for a comforting, hearty meal.
One of the things I enjoy most about Christmas food is the leftovers. Sometimes I enjoy them just as much as the big meal!
This creamy leftover turkey and ham pie with a puff pastry lid is a great way of using up any leftover meat and it doesn’t have to be turkey of course – leftover chicken would also be perfect.
I know turkey isn’t everyone’s cup of tea, but I have to have it on Christmas Day with all the trimmings. I used to always buy a whole turkey, but these days I usually opt for a turkey crown.
But let’s get back to this recipe! The leftover meat is bound together in a creamy white sauce – perfect comfort food. I recommend eating this with buttery mashed potatoes and seasonal veg – while sitting on the sofa watching a good festive film!
what to serve with turkey and ham pie
- For a slightly quicker version of this recipe, you could make a turkey and ham pie with a mashed potato topping instead of puff pastry.
- If you have any leftover stuffing, break it up and add it to the filling – it will take the pie to the next level, trust me!
- Leftover chestnuts are also a very tasty addition – I always use the vacuum packed ready to eat chestnuts.
- If you don’t have any leftover ham, you could add some bacon pieces or pancetta – fry them with the leeks while making the filling.
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- 25g butter
- 1 tablespoon olive oil
- One large leek, finely diced
- 2 cloves crushed garlic (optional)
- 1/4 teaspoon dried thyme (optional)
- 2 tablespoons plain flour
- 200ml hot chicken or Turkey stock
- 300ml double cream
- 1 tablespoon wholegrain mustard
- 400g cold, cooked Turkey (or chicken of course), torn into bite sized pieces
- 300g cold cooked ham, chopped into bite sized pieces
- sea salt and freshly ground black pepper
- 500g packet puff pasty
- 1 medium egg, beaten, to glaze the pie
- Melt the butter and oil in a large saucepan over a low-medium heat. Gently cook the leek in the melted butter until softened, about 10 minutes. If you're using the garlic and dried thyme, add it now and continue to cook for a further 2 minutes. Stir in the flour and allow to cook for another couple of minutes to remove any floury taste. The mixture will thicken up quite quickly.
- Gradually stir in the stock, stirring constantly. Allow to simmer for a couple of minutes, then stir in the mustard and double cream and simmer until you have a creamy sauce. Add your chopped meat, give it a stir and add some salt and pepper to taste. If you're making the pie in advance, allow the filling to cool completely before chilling for up to 24 hours.
- When you're ready to bake the pie, pour the filling into your pie dish. Preheat the oven to 200C/180Fan/400F/gas mark 6 and place a large baking sheet inside.
- Make the pastry topping. Sprinkle a little flour onto your work surface and roll out your pastry. Dampen the rim of your pie dish with a little water and using your rolling pin, place the pastry on top of the filling. Trim the overhang, crimp the edges and pierce two small slits in the centre of the pie to allow steam to escape and brush with eggwash. Decorate the pie with the leftover pastry cuttings, if desired.
- Sit the pie on the hot baking sheet and bake at 200C for ten minutes, then turn the heat down to 180C and bake for a further 30-35 minutes until the pastry is golden brown and crisp.
leftover stuffing makes a delicious addition to the pie filling as well.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 807Total Fat: 52gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 232mgSodium: 1074mgCarbohydrates: 41gFiber: 3gSugar: 11gProtein: 43g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.