This turkey and ham pie is made with tender leftover turkey, salty ham, and sweet leeks in a creamy mustard sauce, all under golden puff pastry. It is rich, filling, and perfect for Boxing Day or any time you have leftover roast turkey. Serves 6 and takes just over an hour.
I make this every year on the 26th. It turns leftover turkey into something everyone actually looks forward to more than the roast itself.
Why Does This Turkey and Ham Pie Work So Well?
The roux thickens without splitting – Making a proper flour and butter roux before adding stock and cream means the sauce holds together when baked. Cream-only sauces tend to split in the oven and make the pastry soggy.
Two meats, two textures – Shredded turkey absorbs the creamy sauce while diced ham stays firm and salty. This contrast is what makes the filling interesting rather than one-note. The same principle works in the Hairy Bikers corned beef pie where the corned beef holds its texture against the potato.
Cooling the filling is non-negotiable – Hot filling creates steam that melts raw pastry from underneath. Room temperature filling gives you a crisp, golden lid every time. If you are short on time, spread the filling on a baking tray to cool faster.
Wholegrain mustard cuts the richness – A tablespoon of mustard stops 300ml of double cream from feeling heavy. It adds a gentle heat that lifts the whole pie without overpowering the turkey.
5 Ways to Change Up This Pie
- Turkey, ham, and mushroom pie – Add 150g sliced mushrooms, fried for 5 minutes until golden, to the filling. They add an earthy flavour that works well with the mustard sauce.
- Turkey, ham, and leek pie with tarragon – Replace the mustard with 1 tsp dried tarragon and swap double cream for milk. This gives a lighter, more herby pie. The Hairy Bikers chicken ham and leek pie uses a similar approach with chicken if you prefer.
- Shortcrust pastry version – Use 225g plain flour rubbed with 60g butter and 60g lard for a traditional pastry lid. Bake at 190°C for 30 minutes. This gives a sturdier, more old-fashioned finish.
- Cottage pie style – Skip the pastry entirely and top with creamy mashed potato. Dot with butter and bake until golden and bubbling. Good for a quicker midweek version.
- Turkey, ham, and stuffing pie – Crumble leftover stuffing into the filling before adding the pastry. The herbs in the stuffing add another layer of flavour without any extra work.
Turkey and Ham Pie Ingredients
For the Filling:
- 50g butter
- 2 large leeks, trimmed, washed, and sliced
- 50g plain flour
- 300ml chicken or turkey stock
- 300ml double cream
- 1 tbsp wholegrain mustard
- 500g cooked turkey, shredded or diced
- 250g cooked ham or gammon, diced
- A small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper
For the Pastry:
- 500g block of all-butter puff pastry
- 1 egg, beaten (for egg wash)
How to Make Turkey and Ham Pie
- Soften the leeks: Melt the butter in a large saucepan over a medium heat. Add the leeks and cook gently for 10 minutes until very soft but not browned.
- Make the sauce: Stir the plain flour into the leeks and cook for one minute. Gradually pour in the stock, whisking to prevent lumps. Simmer for a few minutes until thickened.
- Add the filling: Remove from heat. Stir in the double cream and wholegrain mustard. Fold in the turkey, ham, and chopped parsley. Season with black pepper. Taste before adding salt – the ham is already salty.
- Cool completely: Transfer the filling to a bowl and let it cool to room temperature. This stops the pastry getting a soggy bottom.
- Assemble the pie: Preheat oven to 200°C (180°C fan / gas 6). Spoon the cooled filling into a large 2-litre pie dish.
- Top with pastry: Roll out the pastry to about 3-5mm thick on a floured surface. Brush the rim of the dish with beaten egg. Lay the pastry over, trim the edges, and press down with a fork to seal. Brush the top with egg wash and cut a small slit for steam.
- Bake: Place on a baking tray and bake for 30-40 minutes until puffed, deep golden, and bubbling.
What Is the Secret to a Perfect Turkey and Ham Pie?
- Cool the filling before you assemble. This is the number one reason pies fail. Hot filling creates steam under the lid, making the pastry soggy and raw underneath. Spread the filling on a wide tray if you need it to cool faster. The same rule applies to the Hairy Bikers game pie – hot filling ruins good pastry every time.
- Don’t over-salt the sauce. The ham and stock both carry salt. Taste the filling after adding the meat – you will likely only need black pepper. Over-salting is the most common mistake with ham-based pies.
- Let the pie rest for 10 minutes after baking. The filling is liquid-hot straight from the oven. Resting lets it thicken slightly so you get clean slices instead of a flood of sauce.
What Should You Serve on the Side?
Creamy mashed potato is the best match – it soaks up any sauce that escapes when you cut in. Steamed broccoli or green beans keep it simple. Start with a bowl of Hairy Bikers leek and potato soup for a full winter menu.
Cranberry sauce on the side works brilliantly if you have any left over from Christmas. The sharpness cuts through the rich cream sauce. Add some Hairy Bikers sausage rolls and you have a proper Boxing Day spread.
Does This Pie Freeze Well?
Leftover pie keeps in the fridge for up to 3 days, covered with foil. Reheat in a moderate oven (180°C / 160°C fan) for 15-20 minutes until the pastry crisps up again.
It freezes well both baked and unbaked. Wrap tightly in cling film and then foil. An unbaked pie can go straight from freezer to oven – add 20-25 minutes to the baking time.
Nutrition Facts
- Serving Size: 1 serving (recipe makes 6-8)
- Calories: 595 kcal
- Total Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 150mg
- Sodium: 850mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 32g
Frequently Asked Questions
Can I use chicken instead of turkey? Yes. Use the same amount of cooked chicken and the pie works exactly the same way. The mustard and cream sauce suits both meats equally well.
Can I make individual pies? Yes. Divide the cooled filling among 4-6 individual pie dishes, top each with pastry, and bake for 25-30 minutes until golden.
Can I use shortcrust pastry instead of puff? Yes. Shortcrust gives a sturdier, more traditional finish. Make it with 225g plain flour, 60g butter, and 60g lard. Bake at 190°C for 30 minutes. Puff pastry is quicker and gives a lighter, flakier top.
Can I add mushrooms to the filling? Absolutely. Fry 150g sliced mushrooms for 5 minutes until golden and stir them into the sauce with the turkey and ham. They add earthy depth.
You May Also Enjoy:
- Hairy Bikers Chicken Ham and Leek Pie Recipe
- Hairy Bikers Game Pie Recipe
- Hairy Bikers Corned Beef Pie Recipe
Hairy Bikers Turkey Ham Pie Recipe
Description
This turkey and ham pie has tender leftover turkey and salty ham in a creamy leek and mustard sauce, topped with golden puff pastry. Ready in just over an hour and serves 6.
Ingredients
For the Filling:
For the Pastry:
Instructions
- Make Sauce: Melt butter and soften the leeks in a large pan. Stir in the flour, then gradually whisk in the stock until smooth and thick.
- Make Filling: Remove sauce from the heat and stir in the cream, mustard, turkey, ham, and parsley. Season with pepper. Let the filling cool completely.
- Assemble: Preheat oven to 200∘C (180∘C Fan). Spoon the cooled filling into a large pie dish.
- Top with Pastry: Roll out the pastry to cover the dish. Brush the rim of the dish with beaten egg, lay the pastry over the top, and press to seal. Trim the excess.
- Bake: Brush the entire pastry top with beaten egg, make a steam hole in the center, and bake for 30-40 minutes until golden brown and puffed up. Rest for 10 minutes before serving.
