Ham & turkey pie on a plate

Next level turkey & ham pie

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(13 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins

More effort

Serves 10-12

Use up the Christmas leftovers to make this hearty, deep-filled turkey and ham pie. You could use shop-bought pastry but nothing beats homemade

Nutrition and extra info

Nutrition: Per serving (12)

  • kcal667
  • fat41g
  • saturates23g
  • carbs39g
  • sugars2g
  • fibre3g
  • protein33g
  • salt2.4g
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  • about 600g cooked turkey, breast meat carved into slices, brown meat chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • about 600g cooked ham, carved into thick slices

For the sauce

  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 leeks, cleaned, halved and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • pinch dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 75g plain flour
  • splash cider vinegar
  • 200ml turkey or chicken stock
  • 250ml double cream
  • 3 tbsp wholegrain mustard
  • 1 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

For the pastry

  • 500g plain flour, plus extra for dusting
  • ½ tsp dried sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 185g cold butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 70g suet
  • 2 egg yolks, for glazing


  1. First, make the sauce. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Pour in the stock and bring to the boil, then add the cream and simmer until you have a thick sauce. Stir through the mustard, tarragon and chopped turkey, turn off the heat and leave to cool. Set aside. Can be made a day ahead.

  2. To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. Add the butter and suet, and whizz to fine crumbs. With the motor running, slowly pour in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cut just over a third of the pastry and cover while you roll out the rest to line an oiled 20cm springform tin, leaving an overhang.

  3. Layer some sliced ham or turkey on the bottom, then spoon and spread over a thin layer of sauce and repeat the layers until you get to the top of the tin, finishing with a final layer of meat, then press down gently. Cut away another small ball of pastry from the remaining third. Roll out the larger piece until big enough to cover the pie with an overhang. Brush the edge of the pie with egg yolk, then lift on the pastry lid and press the edges to seal before trimming. Crimp all the way round. Cut a little hole in the middle of the pastry to let steam escape. Brush all over with more yolk and use the last bit of pastry to decorate the top. Can be prepared a day ahead and chilled until ready to cook.

  4. When you're ready to bake, heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and bake for 45-50 mins. Leave until warm, remove from the tin and cut into thick wedges or cool and eat cold.

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Comments, questions and tips

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Jul Par's picture
Jul Par
14th Jan, 2020
Easy to follow recipe. Halved the quantity of everything as had less meat. Also added a layer of left over chestnut stuffing on top of the filling. Everyone raved about and insta the pie including some very discerning foodie friends. Defo use the recipe again. Noting previous comment about mustard - I liked it, used a good brand of grained mustard. I guess if you're not keen on mustard use less?
5th Jan, 2020
There must be typo on the amount of whole grain mustard (should tbsp be tsp?). It is far too over powering - all we could taste was mustard, such a shame as it looked fabulous and contained a lot of expensive meat, but we couldn’t finish it as it was too sickly.
Max Bain
1st Jan, 2020
Delicious. I reduced the meat and added chestnut mushrooms to the sauce - highly recommended.
30th Dec, 2019
Great recipe! Didn't have quite as much meat so just reduced accordingly. Delicious.
mrsliz's picture
12th Nov, 2018
Made this for Sunday dinner and it was fantastic - really delicious! I halved the recipe and used a ceramic pie dish instead of a spring form tin and it easily would have served 5-6 people (there was 4 of us and we all had a huge portion). I will definitely be making this again!
29th Dec, 2018
Can this pie be frozen?
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. This pie is better if not frozen but you can prepare it a day ahead up until the end of step 3 and then cook on the day.
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