Go Back
–+ servings
Turkey and Ham Pie served with creamy mash potato and tender stem broccoli and turkey gravy poured over the top served on a white plate with the pie in the background and a jug of gravy on the side
Print
5 from 62 votes

Leftover Turkey and Ham Pie

This is the perfect recipe to use up Thanksgiving or Christmas leftovers.
A delicious pie made with turkey, ham and vegetables in a gravy, all encased in a puff pastry. This will be a hit with the whole family and sure to become a firm favourite.
We like to make a double crust pie - layer of pastry on the bottom and top!
But you can just make a pot pie if wanted, which has a single layer of pastry over the top of a deep pie dish.
Prep Time30 minutes
Active Time40 minutes
Total Time1 hour 10 minutes
Course: Christmas, Dinner, Main Course
Cuisine: British, European
Keyword: doublecrust turkey pie, gravy pie, left over turkey and ham, leftover gammon, leftover ham, leftover turkey recipe, simple turkey and ham pie, simple turkey and ham pie recipe uk, turkey and ham pie, turkey and ham pie no leeks, turkey and ham pie recipe puff pastry, turkey pie, turkey pot pie
Yield: 8 People
Calories: 822kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

Note: Measurements are a guide, you can use any leftover meats and vegetables and adjust size of pie tin to suit.

  • 200 gram Cooked Turkey cut into chunks
  • 200 gram Cooked Ham cut into chunks
  • 300 grams Cooked Vegetables leftover brussel sprouts/ peas/carrots / roast potatoes/ parsnips
  • 600 mls Turkey Gravy homemade / shop bought/ granules
  • 2 sprigs Thyme or dried herbs
  • Pinch Salt and Black Pepper
  • 1000 grams Puff Pastry Block (2 x 500g packs) Only 1 pack is needed for the pot pie option with lid and no base.
  • 1 teaspoon Butter Softened to grease pie dish
  • 1 Egg whisked
  • 1 tablespoon Water

Instructions

  • Chop leftover turkey, ham and vegetables into bite-size pieces.
    200 gram Cooked Turkey, 200 gram Cooked Ham, 300 grams Cooked Vegetables
    Chopping up roast potatoes, brussel sprouts, carrots and parsnips into chunks on a wooden chopping board
  • Add them into a large mixing bowl with herbs, salt and black pepper.
    2 sprigs Thyme, Pinch Salt and Black Pepper
    Turkey and Ham Pie mix which consists of Chopped, turkey, ham, roast potatoes, Brussel sprouts, carrots, peas and parsnips in a silver mixing bowl
  • Add gravy in with the cold meat and vegetables, and stir through to combine. If the gravy is too thick when cold, warm it slightly.
    600 mls Turkey Gravy
    Pouring gravy over leftover Turkey and Ham Pie mix in a silver bowl
  • Set bowl aside to cool, whilst preparing the pastry
    Turkey and Ham Pie mix which consists of Chopped, turkey, ham, roast potatoes, Brussel sprouts, carrots, peas and parsnips coated in turkey gravy in a silver mixing bowl

Double-Crust pie (Pastry on top and bottom). See notes for pot pie

  • Preheat oven to 180°C Fan/200°C /400°F/ Gas mark 6
    Roll out one of the pastry packs to the size of the pie dish.
    1000 grams Puff Pastry Block (2 x 500g packs)
    Rolling out puff pastry with a wooden rolling pin on flour coated parchment paper
  • Cut around the pie dish. This will be the pie lid.
    Cutting the puff pastry around the pie tin with a knife to form a pie lid
  • Lightly score vertical and horizontal lines onto the pie lid with a knife.
    Decide if making a double-crust pie or a pot pie, and follow the steps accordingly.
    Scoring the pie lid with a sharp knife which is on flour coated parchment paper
  • Roll out the 2nd pastry pack, about 3 inches bigger than the pie dish so it will fit inside with an overhang.
    If using ready-rolled pastry and not big enough, use some leftover pastry from the lid to extend it.
    1000 grams Puff Pastry Block (2 x 500g packs)
    Puff pastry rolled out and a pie tin on top of the puff pastry upside down
  • Grease the pie dish with butter.
    1 teaspoon Butter
    Coating a white and blue pie dish with butter using paper towel
  • Roll the pastry on to the rolling pin and gently place over the pie dish.
    Placing rolled out puff pastry over the pie dish using the rolling pin
  • Gently mould the pastry around the pie dish and rim.
    Pushing down the puff pasty into the pie dish using fingers
  • Cut away some of the excess pastry so you have about 1 inch left over the rim
    Trimming the puff pastry edges with a sharp knife
  • Spoon the ham, turkey, vegetable and gravy pie filling over the pastry base of the pie dish.
    Leftover Turkey and Ham pie mix being spooned in a puff pastry pie base which consists of leftover turkey, ham, chopped parsnips, roast potatoes,carrots,peas and Brussel sprouts coated in gravy
  • Mix egg with water and coat the rim of the pastry.
    1 Egg, 1 tablespoon Water
    Brushing on egg wash around the edges of the puff pastry edges with the filled with leftover turkey and ham pie mix
  • Add the pie lid.
    Placing on a puff pastry pie lid by hand on top of the turkey and ham pie
  • Lift and fold the overhang and pinch together, all the way around
    Crimping the puff pastry edges of the Turkey and Ham pie using fingers
  • Optional - Cut shapes into the leftover pastry to use on the pie lid.
    Star shapes made from puff pastry and a star cutter on the side
  • Optional - Add any extra pastry decorations.
    Placing puff pastry stars on top of the leftover turkey and pie lid
  • Glaze the pie lid and folds with the egg wash.
    Brushing on egg was over the top of the pie lid and puff pastry stars
  • Poke a couple of slits into the pie to allow air to escape during cooking.
    Piercing two holes in a pie lid with a sharp knife
  • Place in the oven at 180°C Fan /200°C /400°F / Gas mark 6
    Turkey and Ham Pie going in the oven
  • Cook for 40- 50 minutes until golden.
    Cooked Turkey and Ham Pie coming out of the oven
  • Its ready to serve straight away.
    Turkey and Ham pie made with puff pastry and puff pastry stars on top for decoration
  • When served hot the pie will be soft and tender.
    A slice of Turkey and Ham Pie served with mash and broccoli served on a white plate with pie in the background in a white and blue pie case
  • For perfect slices, like seen in some of our pictures, allow the pie to cool before cutting.
    Picking up a slice of turkey and ham pie

Video

Notes

Making a Turkey and Ham Pot Pie

You can make this recipe as a pot pie option without the pastry base, just a lid.
Use the recipe as above but place the meat, vegetable and gravy mix directly into the pie dish.
Cut thin strips from leftover lid pastry, brush with water and use them to create an edge on the pie dish for the lid to connect to.
Mix egg with water and brush pastry strips and stick on to the edges of the pie dish. Brush with more egg wash.
Place the lid on top and pinch or crimp the edge with a fork.

Nutrition

Calories: 822kcal | Carbohydrates: 65g | Protein: 23g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 1002mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1970IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 4mg