Delia Smith Turkey and Ham Pie Recipe

This creamy Turkey and Ham Pie is the perfect way to use up leftover turkey and ham! Cooked meat and vegetables are mixed into a rich, creamy leek sauce, and then topped with flaky puff pastry. Baked until golden, this pie is warm, comforting, and great for an easy family meal.

Ingredients Needed:

• 30 g salted butter
• 1 leek
• 1 tbsp Dijon mustard
• 1 tbsp plain flour
• 250 ml leftover gravy or chicken stock and additional tablespoon of plain flour
• 150 ml milk
• 400 g cooked turkey cut into chunks
• 100 g cooked ham cut into chunks
• 100 g leftover carrots or vegetables
• 1 tbsp freshly chopped thyme
• 1 tbsp freshly chopped parsley
• Seasoning to taste
• 320 g ready rolled puff pastry sheet
• 1 egg beaten and mixed with 1 tablespoon water

How To Make Turkey and Ham Pie Recipe?

1. Cook the leeks: Melt butter in a frying pan over medium heat. Add the sliced leek and cook for about 5 minutes with a lid on, stirring occasionally, until soft but not browned.
2. Make the sauce: Stir in the mustard and flour, cooking for 2 minutes. Slowly add the gravy or stock, then the milk, stirring constantly until thickened. Season with salt and pepper.
3. Add the meat and vegetables: Stir in the cooked turkey, ham, and vegetables. Add thyme and parsley, then heat for a few minutes.
4. Prepare the pastry: Take the puff pastry out of the fridge and roll it out slightly larger than your pie dish.
5. Assemble the pie: Pour the filling into a 24cm pie dish. Lay the pastry on top, trim any excess, and flute the edges. Cut a small V-shaped vent in the center to let steam escape.
6. Brush and bake: Brush the pastry with egg wash. Bake in a preheated oven at 220°C for 20–25 minutes, or until golden and bubbling.
7. Serve and enjoy: Let it cool slightly before serving with mashed potatoes or crispy oven chips.

Recipe Tips:

• Use Cold Pastry for Best Results: Keep the puff pastry in the fridge until you’re ready to use it. Warm pastry can become sticky and won’t bake up as flaky and crisp.
• Cook the Leeks Slowly for Extra Flavor: Don’t rush cooking the leeks—keeping the heat low and covering the pan helps them soften and release a mild, sweet flavor that makes the sauce taste even better.
• Thicken the Sauce Properly: If using chicken stock instead of gravy, make sure to use 2 tablespoons of flour to prevent a runny sauce. Stir constantly while adding the liquids to avoid lumps.
• Seal the Edges Well to Avoid Spills: Press the pastry firmly around the pie dish and flute the edges to keep the filling from leaking while baking.
• Let the Pie Rest Before Serving: After baking, let the pie sit for 5–10 minutes before cutting. This helps the sauce thicken slightly, making it easier to slice and serve.

How To Store Leftovers?

First, let the leftover Turkey and Ham Pie cool completely to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.

Nutrition Facts:

• Calories: 496 kcal
• Total Fat: 29g
• Saturated Fat: 9g
• Cholesterol: 98mg
• Sodium: 689mg
• Potassium: 382mg
• Total Carbohydrate: 33g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g

Delia Smith Turkey and Ham Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

496

kcal

This creamy Turkey and Ham Pie is the perfect way to use up leftover turkey and ham! Cooked meat and vegetables are mixed into a rich, creamy leek sauce, and then topped with flaky puff pastry. Baked until golden, this pie is warm, comforting, and great for an easy family meal.

Ingredients

• 30 g salted butter

• 1 leek

• 1 tbsp Dijon mustard

• 1 tbsp plain flour

• 250 ml leftover gravy or chicken stock and additional tablespoon of plain flour

• 150 ml milk

• 400 g cooked turkey cut into chunks

• 100 g cooked ham cut into chunks

• 100 g leftover carrots or vegetables

• 1 tbsp freshly chopped thyme

• 1 tbsp freshly chopped parsley

• Seasoning to taste

• 320 g ready rolled puff pastry sheet

• 1 egg beaten and mixed with 1 tablespoon water

Directions

• Cook the leeks: Melt butter in a frying pan over medium heat. Add the sliced leek and cook for about 5 minutes with a lid on, stirring occasionally, until soft but not browned.
• Make the sauce: Stir in the mustard and flour, cooking for 2 minutes. Slowly add the gravy or stock, then the milk, stirring constantly until thickened. Season with salt and pepper.
• Add the meat and vegetables: Stir in the cooked turkey, ham, and vegetables. Add thyme and parsley, then heat for a few minutes.
• Prepare the pastry: Take the puff pastry out of the fridge and roll it out slightly larger than your pie dish.
• Assemble the pie: Pour the filling into a 24cm pie dish. Lay the pastry on top, trim any excess, and flute the edges. Cut a small V-shaped vent in the center to let steam escape.
• Brush and bake: Brush the pastry with egg wash. Bake in a preheated oven at 220°C for 20–25 minutes, or until golden and bubbling.
• Serve and enjoy: Let it cool slightly before serving with mashed potatoes or crispy oven chips.

Notes

• Use Cold Pastry for Best Results: Keep the puff pastry in the fridge until you’re ready to use it. Warm pastry can become sticky and won’t bake up as flaky and crisp.
• Cook the Leeks Slowly for Extra Flavor: Don’t rush cooking the leeks—keeping the heat low and covering the pan helps them soften and release a mild, sweet flavor that makes the sauce taste even better.
• Thicken the Sauce Properly: If using chicken stock instead of gravy, make sure to use 2 tablespoons of flour to prevent a runny sauce. Stir constantly while adding the liquids to avoid lumps.
• Seal the Edges Well to Avoid Spills: Press the pastry firmly around the pie dish and flute the edges to keep the filling from leaking while baking.
• Let the Pie Rest Before Serving: After baking, let the pie sit for 5–10 minutes before cutting. This helps the sauce thicken slightly, making it easier to slice and serve.