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Home / Recipes / Turkey

Turkey, leek and ham pie

Turkey

Turkey, leek and ham pie

A great way to use up the Christmas turkey. Make the filling in advance then add the pastry top and bake just before serving.

Ingredients

  1. butter, for frying
  2. 1 large onion, chopped
  3. 2 large carrots, sliced into lozenges
  4. 2 large leeks, sliced into 2cm/¾in pieces, washed
  5. 200ml/7fl oz double cream
  6. 200ml/7fl oz chicken or turkey stock
  7. 500g/1lb 2oz leftover turkey, cut into bite-size pieces
  8. 200g/7oz cooked ham, cut into bite-size pieces
  9. 10 button mushrooms
  10. pinch cayenne pepper
  11. 2 tbsp chopped tarragon
  12. thyme leaves
  13. sea salt and freshly ground black pepper
  14. 225g/8oz frozen puff pastry, defrosted
  15. 1 free-range egg, beaten
  16. 2 tbsp parmesan, finely grated

Directions

  1. Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat.
  2. Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown.

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