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Turkey and Ham Pie

By: Admin
Region: Others
Dish:Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 30 Mins


- 25 gms butter
- 1 onion, finely chopped
- 2 leeks, trimmed and finely sliced
- 2 garlic cloves, crushed
- 2 tsp. Dijon mustard
- 2 tbsp.plain flour
- 100 ml dry white wine
- 300 ml chicken stock
- 100 ml double cream
- 450 gms leftover turkey meat, shredded
- 300 gms leftover ham, shredded
- Small handful parsley, roughly chopped
- 320 gms ready rolled puff pastry sheet, we used Jus-Rol
- 1 medium egg, beaten


- In a frying pan, melt the butter over medium heat. Add the onions and leeks, then sauté for about 10 minutes until they become tender. Introduce the garlic and cook for an additional minute until its aroma is released. Next, blend in the mustard and flour, and cook for 2 minutes. Remove the pan from the heat.

- Gradually blend the wine and stock into the mixture, ensuring thorough mixing. Return the pan to the heat and let it simmer, stirring occasionally, until the volume reduces by half. Subsequently, delicately incorporate the cream, turkey, ham, and parsley. Taste the mixture and make any necessary seasoning adjustments. To conclude, transfer the turkey mixture into a 1.4-liter ovenproof serving dish and allow it to cool slightly.

- Preheat oven to 200°C (180°C fan) mark. Unroll the pastry sheet and roll out larger if needed to cover the serving dish. Brush the rim of the pie dish with egg and lay over the pastry, press on to the edges to seal. Trim excess pastry, if needed. Brush pastry lid with egg.

- Create a small vent hole in the center of the pastry, then bake in the oven for 30-35 minutes, or until it turns a beautiful golden color and is heated thoroughly. If desired, serve with additional greens on the side.


This delightful turkey pie recipe offers an excellent way to utilize leftover turkey. We've opted for pre-rolled puff pastry to streamline your kitchen efforts, but you're welcome to create your pastry from scratch if you prefer.

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