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Turkey Ham and Leek Pie

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

A traditional turkey or chicken pie contains lots of vegetables and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans. This recipe makes use of the turkey stock from Christmas dinner, but you can make it richer if you prefer by adding cream or crème fraiche to the sauce.

Turkey Ham and Leek Pie

 90 g butter
 25 g flour
 litre turkey stock
 A pinch of salt
 Black pepper
 1 tbsp English mustard
 350 g cooked turkey or chicken cut into chunks or strips
 125 g cooked ham cut into chunks
 6 leeks, cleaned and chopped
 2 tbsp chopped parsley
 1 lightly beaten egg
 200 g ready make shortcrust Pastry

Preheat the oven to 220°C (425°F) mark 7.


Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.


Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.


Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.