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Member recipe

Turkey & Ham Pie

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(5 ratings)

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Serves 6

leftover tukey & ham

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  • 30 g butter
  • 1 large onion, finely chopped
  • 450 g mushrooms, sliced
  • 275 ml cream
  • 100 ml turkey or chicken stock
  • 675 g cooked turkey, and ham leftovers, cut into 2cm chunks
  • 1 tbsp chopped tarragon, or marjoram
  • puff pastry, rolled out to ½ cm thickness, enough to cover the pie


    1. Pre-heat the oven to 230C/gas 8.
    2. Melt the butter in a saucepan large enough to hold all the meat, add the chopped onion, season with salt and pepper and sweat on a gently heat until the onions are softened.
    3. Toss the sliced mushrooms in a little butter in a frying pan over a high heat until golden brown (you might need to do this in two batches).
    4. Add the mushroom to the onions, together with the cream and stock and bring to the boil. Leave to simmer gently for several minutes until it starts to thicken, then season to taste.
    5. Stir in the meat leftovers, then pour into a shallow baking dish. Cover with puff pastry, sealing the edges and making a small incision in the top to let steam escape.
    6. Transfer to the oven and bake for 10 minutes, then turn the heat down to 200C/gas 4 and bake for a further 20 minutes.
    7. When the pastry is golden brown, remove from the oven and leave to cool slightly before serving.

Comments, questions and tips

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28th Dec, 2018
Can this be frozen?
29th Dec, 2016
Tried this recipe tonight as we had friends round for Dinner. It was a great success and used more of the Christmas Turkey and Ham in a very tasty pie!
pmrfowler's picture
30th Dec, 2012
Dead easy to put together, I added celery - turned out beautifully. Have seen this recipe on another site with exactly the same ingredients so am suspicious of it being an individuals own? Well worth the effort, will still do again, and again, and again,.......
27th Dec, 2011
Thanks for adding this recipe. I tried it from another website yesterday and it was v good. (I didn't use the cream though, just more stock and a little flour to thicken it up)
30th Dec, 2016
And what do we do with the herbs? It's definitely too thin a sauce.
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