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Turkey And Ham Pie Recipe

Turkey and Ham Pie

iamwinfred
This turkey and ham pie recipe transforms leftover holiday meat into a rich, creamy pie beneath a sheet of golden puff pastry. It combines tender chunks of turkey and salty ham with leeks, mushrooms, and a mustard-spiked white sauce, then bakes until the top is crisp and deeply browned.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet or sauté pan
  • Whisk
  • 9-inch pie dish Ceramic recommended
  • Rolling Pin
  • Pastry brush Silicone recommended
  • Cutting board and sharp knife
  • Mixing bowls
  • Measuring cups and spoons
  • Instant-read thermometer Optional

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 1 leek leek white and light green parts only, sliced
  • 2 cloves garlic minced
  • 8 ounces cremini mushrooms about 225g, sliced
  • 1/3 cup all purpose flour about 40g
  • 2 cups chicken or turkey stock 475ml
  • 3/4 cup heavy cream 180ml
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh thyme leaves plus extra for garnish
  • 2 cups cooked turkey diced or shredded, about 300g
  • 1 1/2 cups cooked ham diced, about 225g
  • 1 cup frozen peas about 130g
  • Salt and black pepper to taste
  • 1 sheet puff pastry thawed if frozen
  • 1 large egg beaten, for egg wash

Instructions
 

  • Dice the onion, slice the leek, mince the garlic, and slice the mushrooms. Set all prepped vegetables aside.
  • Melt butter in a large skillet over medium heat. Cook onion and leek for 5-6 minutes until softened, then add mushrooms and garlic and cook for 4-5 minutes until mushrooms release their liquid.
  • Stir in flour and cook for 1 minute. Slowly whisk in stock until smooth, then simmer for 3-4 minutes until thickened. Stir in cream, mustard, and thyme, and simmer for 2 more minutes.
  • Fold in turkey, ham, and frozen peas. Season with salt and pepper, then simmer for 2-3 minutes until heated through.
  • Preheat oven to 400°F. Pour filling into pie dish. Roll out puff pastry slightly larger than the dish, lay over filling, and trim excess. Cut slits in the top for steam to escape.
  • Brush pastry with beaten egg. Place pie dish on a baking sheet and bake for 25-30 minutes until golden and puffed. Let rest for 5-10 minutes before slicing.

Notes

  • Let the filling cool slightly before topping with pastry to prevent the butter in the dough from melting too soon.
  • Pat mushrooms dry after rinsing to avoid thinning out the sauce.
  • Use cold puff pastry straight from the fridge for the flakiest results.
  • If the filling looks thin, simmer it a few extra minutes before assembling rather than adding more flour.
  • Rotate the pie halfway through baking if your oven runs unevenly.
  • Swap puff pastry for shortcrust pastry for a more traditional British-style pie.
  • Add a handful of shredded cheddar to the filling for a cheesier version.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • Reheat individual slices in a 350°F oven for 10-15 minutes to keep the pastry crisp.
  • The filling (without pastry) can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 24gProtein: 27gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 780mgPotassium: 510mgFiber: 2gSugar: 5gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 10mg
Keyword holiday leftovers, leftover ham recipe, leftover turkey recipe, puff pastry pie, turkey and ham pie
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