This creamy turkey and ham pie is a cozy way to use up your leftovers. It’s packed with soft leeks, tender meat, and a rich sauce flavored with orange and sherry. The rough puff pastry turns golden and crisp in the oven. Great for cold nights, Sunday dinners, or anytime you need comfort food.

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Ingredients Needed:

For the quick rough puff pastry:

400g/14oz plain flour, plus extra for dusting
pinch of salt
65g/2¼oz chilled butter
160g/5¾oz frozen butter

For the filling:

45g/1½oz butter
2 large leeks, washed and roughly sliced
1 orange, juice, and finely grated zest only
50ml/2fl oz medium sherry
3 tbsp plain flour
500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
1 heaped tsp wholegrain mustard
600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
250g/9oz cooked ham, cut into bite-sized pieces
2 tbsp roughly chopped tarragon
200ml/7fl oz single cream
1 free-range egg, beaten for egg wash
salt and white pepper

How To Make Turkey and Ham Pie Recipe?

Make the pastry: mix flour and salt in a bowl, rub in the chilled butter with your fingers, then slowly add cold water (about 150–180ml) until a dough forms.
Roll and layer: dust your surface and roll the dough into a rectangle. Grate 60g of the frozen butter over the bottom two-thirds of the dough. Fold the top and bottom like a letter. Turn the dough, roll again, and repeat with the rest of the frozen butter. Fold again and chill for 30 minutes.
Cook the leeks: in a large pan, and melt the butter. Add leeks, orange juice, zest, and sherry. Cover and cook for 6 minutes until soft.
Make the sauce: uncover and cook until the liquid is nearly gone. Stir in the flour. Slowly add stock (or gravy and stock mix) and stir until the sauce thickens a bit.
Add filling: stir in mustard, turkey, ham, and tarragon. Pour in the cream and season with salt and white pepper. Let it cool.
Get the oven ready: preheat to 200C.
Fill the dish: pour the filling into a 1.2–1.5L pie dish. Add a pie funnel in the middle if you’re using one.
Top with pastry: roll the chilled pastry to 5mm thick. Cut a 2cm strip and place it around the pie dish rim with egg wash. Lay the rest of the pastry over the top, seal the edges, and trim extra bits. Use leftovers to decorate if you want. Brush everything with egg wash.
Bake: pop the pie in the oven for 35–40 minutes until golden and puffed. Let it cool slightly before serving.

Recipe Tips:

Use cold butter for the pastry: make sure both the chilled and frozen butter are very cold. This helps the pastry turn flaky and light when baked.
Grate the frozen butter last minute: don’t grate it too early or it will start to melt. Grate it right before folding it into the dough for best results.
Let the filling cool before adding pastry: if the filling is hot, it will melt the pastry and make it soggy. Always cool it down fully before topping.
Seal the edges properly: press the pastry edges well around the dish to stop the filling from leaking out while baking.
Bake until golden and puffed: check the pie color—golden brown means the pastry is cooked through. Don’t take it out too early or the bottom may stay raw.

How To Store Leftovers?

Refrigerate: Let the pie cool to room temperature first. After that, cover it well or put it in a container with a lid. Keep it in the fridge for up to 3 days.
Freeze: Cool the pie completely. wrap it well or place it in a freezer-safe container. You can freeze it for up to 2 months.

Nutrition Facts:

Calories: 590 kcal
Total Fat: 34g
Saturated Fat: 18g
Cholesterol: 115mg
Sodium: 780mg
Potassium: 480mg
Total Carbohydrate: 35g
Dietary Fiber: 2g
Sugars: 5g
Protein: 32g

Try More Mary Berry Recipes:

Mary Berry Turkey Crown Recipe
Mary Berry Leftover Turkey Pie Recipe

Mary Berry Turkey and Ham Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

590

kcal

Ingredients

For the quick rough puff pastry:
400g/14oz plain flour, plus extra for dusting
pinch of salt
65g/2¼oz chilled butter
160g/5¾oz frozen butter
For the filling:
45g/1½oz butter
2 large leeks, washed and roughly sliced
1 orange, juice, and finely grated zest only
50ml/2fl oz medium sherry
3 tbsp plain flour
500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
1 heaped tsp wholegrain mustard
600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
250g/9oz cooked ham, cut into bite-sized pieces
2 tbsp roughly chopped tarragon
200ml/7fl oz single cream
1 free-range egg, beaten for egg wash
salt and white pepper

Directions

Make the pastry: mix flour and salt in a bowl, rub in the chilled butter with your fingers, then slowly add cold water (about 150–180ml) until a dough forms.
Roll and layer: dust your surface and roll the dough into a rectangle. Grate 60g of the frozen butter over the bottom two-thirds of the dough. Fold the top and bottom like a letter. Turn the dough, roll again, and repeat with the rest of the frozen butter. Fold again and chill for 30 minutes.
Cook the leeks: in a large pan, and melt the butter. Add leeks, orange juice, zest, and sherry. Cover and cook for 6 minutes until soft.
Make the sauce: uncover and cook until the liquid is nearly gone. Stir in the flour. Slowly add stock (or gravy and stock mix) and stir until the sauce thickens a bit.
Add filling: stir in mustard, turkey, ham, and tarragon. Pour in the cream and season with salt and white pepper. Let it cool.
Get the oven ready: preheat to 200C.
Fill the dish: pour the filling into a 1.2–1.5L pie dish. Add a pie funnel in the middle if you’re using one.
Top with pastry: roll the chilled pastry to 5mm thick. Cut a 2cm strip and place it around the pie dish rim with egg wash. Lay the rest of the pastry over the top, seal the edges, and trim extra bits. Use leftovers to decorate if you want. Brush everything with egg wash.
Bake: pop the pie in the oven for 35–40 minutes until golden and puffed. Let it cool slightly before serving.

Notes

Use cold butter for the pastry: make sure both the chilled and frozen butter are very cold. This helps the pastry turn flaky and light when baked.
Grate the frozen butter last minute: don’t grate it too early or it will start to melt. Grate it right before folding it into the dough for best results.
Let the filling cool before adding pastry: if the filling is hot, it will melt the pastry and make it soggy. Always cool it down fully before topping.
Seal the edges properly: press the pastry edges well around the dish to stop the filling from leaking out while baking.
Bake until golden and puffed: check the pie color—golden brown means the pastry is cooked through. Don’t take it out too early or the bottom may stay raw.