Christmas turkey and ham pie

Christmas turkey and ham pie

Use up leftover roast turkey and ham in this crowd-pleasing pie recipe – made with white wine, garlic, double cream – and a shortcrust pastry lid.

Christmas turkey and ham pie

We’ve also got a raised ham and turkey pie recipe, if you fancy trying your hand at that with your Christmas turkey leftovers.

Or,  see our dedicated section of over 35 ideas on how to use up your Christmas leftovers.

  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 50-60 minutes to cook

Use up leftover roast turkey and ham in this crowd-pleasing pie recipe – made with white wine, garlic, double cream – and a shortcrust pastry lid.

We’ve also got a raised ham and turkey pie recipe, if you fancy trying your hand at that with your Christmas turkey leftovers.

Or,  see our dedicated section of over 35 ideas on how to use up your Christmas leftovers.

Nutrition: per serving

Calories
522kcals
Fat
29.7g (10.5g saturated)
Protein
26.8g
Carbohydrates
31.6g (2.9g sugars)
Fibre
2.3g
Salt
2.5g

Ingredients

  • Splash of olive oil
  • Large knob of butter
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 3 anchovies, finely chopped
  • 250g leftover roast turkey, shredded
  • 250g leftover ham, shredded
  • 175ml dry white wine
  • Handful fresh sage leaves, chopped
  • 3 tbsp double cream
  • 150ml fresh chicken or turkey stock
  • 1 tbsp Dijon mustard
  • Juice half a lemon
  • Small handful fresh flatleaf parsley, chopped
  • Plain flour to dust
  • 375g block all-butter shortcrust pastry
  • 1 medium free-range egg, beaten
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Method

  1. Heat the oil and butter in a large pan and gently fry the onion for 10 minutes or until soft. Add the garlic and anchovies, fry for 30 seconds, then add the turkey and ham. Fry for 2-3 minutes more.
  2. Add the white wine and bubble until reduced by half, then stir in the sage, double cream, stock and mustard. Taste the mixture before seasoning – you may find you don’t need to add extra salt if the ham and stock are both quite salty. If so, just add a good grinding of freshly ground black pepper. Bubble for 3-4 minutes, then add the lemon juice to taste. Stir in the parsley and tip into a 1.5 litre ovenproof dish. Set aside to cool completely (see Make Ahead).
  3. Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to 3mm thick and use to top the pie. Use the trimmings to decorate the top of the pie, then brush all over with beaten egg to glaze (see tips).
  4. Bake for 30-40 minutes until golden brown on top and bubbling hot inside. Serve with a cloud of mash and winter greens.

Nutrition

Calories
522kcals
Fat
29.7g (10.5g saturated)
Protein
26.8g
Carbohydrates
31.6g (2.9g sugars)
Fibre
2.3g
Salt
2.5g

delicious. tips

  1. For an extra-golden pie, double-glaze it: brush the top with beaten egg, chill briefly, brush again, then bake.

  2. Freeze the cooked, cooled pie filling in its dish, wrapped in cling film, at the end of step 2. Defrost, then top with pastry and bake.

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