Turkey Ham and Leek Pie

Great for kids

If apple pie is the mother of sweet pies, then turkey and chicken must be the mother of all savoury pies. A traditional turkey or chicken pie contains lots of vegetable and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, mushrooms, 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.


By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

  • 1 litre turkey stock
  • 350g cooked turkey or chicken cut into chunks or strips
  • 125g cooked ham cut into chunks
  • 6 leeks, cleaned and chopped
  • 200g ready make shortcrust pastry
  • 2 tablespoons chopped parsley Herbs
  • 1 lightly beaten Eggs
  • 90g Butter
  • 25g Flour
  • 1 tablespoon English Mustard
  • A pinch of Salt

Instructions

  1. Preheat the oven to 220°C (425°F) mark 7.
  2. 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.
  3. 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.
  4. Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
  5. 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.
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Comments on this recipe

  • Roy M Edwards

    I have tried pies similar to this but found this turned out beauitful in taste.Thank You.

    Posted on 31 Jan 2008 at 01:45
  • samantha

    This sounds great and so simple to make, also would be great to come home to this as leftovers after a busy day. I am going to try it this week and will report back

    Posted on 21 Feb 2008 at 13:24

Comments on this recipe