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turkey and ham pie with dish of broccoli and potatoes at the top.

Turkey and Ham Pie

This pie uses leftover turkey and ham, along with mushrooms to make a pie with a creamy homemade sauce and melt in the mouth pastry.
5 from 21 votes
Prep Time 20 mins
Cook Time 30 mins
Chilling 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine British
Servings 6
Calories 435 kcal


  • Pie dish 26 cm or 10 inch is ideal
  • Large frying pan skillet
  • Wooden spoon for making the sauce.
  • Sharp knife
  • Rolling Pin or use a glass bottle.
  • Pastry brush
  • Food processor Optional. Use a large bowl and a pastry cutter, fork or your fingers to make the pastry by hand.


For the pastry

  • 225 g plain flour
  • 60 g butter
  • 60 g lard
  • ½ teaspoon salt
  • 1 egg

To glaze

  • 1 egg
  • 1 tablespoon water

For the filling

  • 400 g cooked turkey
  • 300 g cooked ham
  • 145 g mushrooms
  • 1 tablespoon oil

For the sauce

  • 250 ml milk
  • 250 ml chicken stock
  • 1 teaspoon tarragon dried
  • 30 g flour plain/all purpose
  • 30 g butter
  • ½ teaspoon salt optional
  • ½ teaspoon pepper optional


  • Cut the butter and lard into small cubes. Put them in a large glass bowl with the salt and flour. If you are using salted butter, then leave out the salt.
  • Gently rub the butter with the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Add enough of a beaten egg until the mixture comes together into a ball. Knead it briefly until the dough is smooth.
  • To use a food processor tip the ingredients into the bowl, attach the lid, and pulse the mixture three or four times until it gets to the breadcrumb stage.
  • Next add the beaten egg and pulse twice.
  • Turn the processor on full and within a few seconds the mixture should come together into a ball.
  • Chill the dough for 30 minutes.
  • Cut the mushrooms, ham and turkey into equal bite sized pieces.
  • Heat the oil in the frying pan over a medium heat and add the mushrooms. Cook for about 5 minutes until the mushrooms are softened, then set them aside.
  • In the same pan, add the butter until melted. Tip in the flour and stir together for one minute to cook the flour.
  • Mix the stock and milk together and gradually pour into the roux mixture, stirring all the time.
  • As the sauce thickens, keep stirring and cook for a further minute.
  • Check the seasoning, stir in the tarragon and allow the mixture to cool for a few minutes.
  • Tip the cubed leftover turkey, ham and cooked mushrooms into the sauce and stir well. Transfer the mixture to the pie dish.
  • Dust the work surface and rolling pin with a small amount of flour.
  • Roll out the dough to about half a centimetre thick and lay over the pie dish.
  • Cut away the excess pastry and flute the pie edges. Roll out the remaining dough to decorate the pie. the dough.
  • Beat the egg with the water and stick the decorations to the pastry.
  • Use the remaining egg wash to glaze the pie before baking.
  • Preheat the oven and bake at 190 C / 375 F / 170 FAN / Gas 5 for about 30 minutes until golden.
  • Let the pie rest for a few minutes before serving.


Calories: 435kcalCarbohydrates: 38gProtein: 32gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 139mgSodium: 1375mgPotassium: 596mgFiber: 2gSugar: 4gVitamin A: 690IUVitamin C: 16mgCalcium: 117mgIron: 4mg
Keyword leftover ham, leftover turkey, shortcrust pastry
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