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Avoid the "Soggy Bottom": This recipe uses a "pot pie" style (pastry on top only), which eliminates the risk of a soggy bottom crust. It is faster and lighter!
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Using Leftover Gravy: If you have leftover gravy, swap half the stock for gravy. It adds an immense depth of flavor.
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Cold Pastry, Hot Oven: Keep your puff pastry in the fridge until the very last second. Cold fat in the pastry hitting a hot oven is what creates those flaky layers.
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Don't Waste Scraps: If you cut off excess pastry, use cookie cutters to make stars or leaves and stick them on top of the crust before egg washing.
- Preheat and Prep
Preheat your oven to 400°F (200°C) / 180°C Fan / Gas Mark 6. Grease a 9-inch (23cm) deep pie dish or a similar sized baking casserole dish.
- Sauté the Vegetables
Melt the butter in a large skillet or frying pan over medium heat. Add the sliced leeks and mushrooms. Cook for 5–8 minutes until soft and the liquid from the mushrooms has evaporated. Add the garlic and thyme, cooking for another minute until fragrant.
- Make the Roux (The Thickener)
Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. It will look like a pasty mess—this is normal!
- Create the Sauce
Gradually pour in the stock, stirring continuously to prevent lumps. Bring it to a gentle simmer; the sauce will thicken rapidly. Stir in the cream (or double cream) and Dijon mustard.
- Add the Meat
Remove the pan from the heat. Fold in the cooked turkey and ham. Season with salt and generous black pepper. Taste it! If it tastes bland, add a little more salt or mustard. Pour the mixture into your pie dish.
- Add the Pastry Lid
Unroll your puff pastry. Lay it over the top of the pie dish. Trim any excess hanging off the sides or crimp it against the rim of the dish. Tip: Cut two small slits in the center of the pastry to let steam escape.
- Glaze and Bake
Brush the pastry all over with the egg wash (this gives it that shiny, golden look). Bake for 25–30 minutes, or until the pastry is puffed and deep golden brown, and the filling is bubbling hot.
- Calories:520 kcal
- Protein:32 g
- Carbohydrates:28 g
- Sugars:4 g
- Fat:32 g
Easy Leftover Turkey and Ham Pie (Creamy Leek & Mushroom)
Introduction
Is your fridge overflowing with containers of roast turkey and glazed ham? This Leftover Turkey and Ham Pie is the ultimate post-Christmas comfort food. Instead of dry turkey sandwiches, imagine tender chunks of meat wrapped in a luxurious, creamy sauce with sweet leeks and mushrooms, all hidden beneath a flaky, golden puff pastry crust.
It is a “one-pan filling” recipe that is incredibly forgiving. Whether you are in the UK using Double Cream or in the US using Heavy Cream, this recipe adapts perfectly to what you have on hand. It’s the perfect easy family dinner to warm you up during the cold days of late December and January.
Ingredient Substitutions (US & Europe)
- Heavy Cream / Double Cream:
- Lighter option: Use “Half & Half” (US) or “Single Cream” (UK), but the sauce will be thinner.
- Dairy-Free: Use full-fat coconut milk or a plant-based heavy cream alternative.
- Leeks:
- Swap for 1 large yellow onion or shallots if you don’t have leeks.
- Puff Pastry:
- Can be swapped for Shortcrust Pastry (Pie Crust) if you prefer a crunchier, less flaky top.
- Gluten-Free: Use GF puff pastry sheets (widely available in Tesco, Sainsbury’s, Whole Foods).
- Turkey:
- Swap for Rotisserie Chicken or leftover roast chicken.
Variations to Try
- The “Christmas Deluxe”: Add leftover stuffing balls or pigs in blankets (sausages wrapped in bacon) directly into the pie filling.
- Vegetable Boost: Add 1 cup of frozen peas or diced carrots to the filling for extra color and nutrition.
- Cheesy Crust: Sprinkle grated Parmesan or Cheddar cheese over the egg-washed pastry before baking.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze the unbaked pie (filling + raw pastry) or the baked pie. Wrap tightly with foil and freeze for up to 2 months.
- Reheating:
- Oven (Best): Reheat at 350°F (175°C) for 20 minutes to keep the pastry crisp.
- Microwave: It works, but the pastry will lose its crunch.
