AuthorBen WatsonCategoryDinner, Lunch, WinterVicky Chamings of Pale Farm, our new free-range turkey supplier, shares her crowd-pleasing and delightfully easy recipe for leftover turkey pie. This sumptuous pie is the perfect way to use up your leftover turkey, ham and cream from Christmas Day. Using ready rolled puff pastry to save time in the kitchen, you can't really go wrong. For extra flavour, add leeks and mushrooms.
Firstly, make the sauce. Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes. Gradually stir in the stock, then bring to the boil, continually stirring. Reduce to simmering and add the cream, then the mustard and season to taste.
Remove all meat from the turkey and cut into bitesize chunks, along with the ham. Place all meat into a large pie dish with the vegetables, stuffing and cranberry sauce. Pour the sauce over the top and mix a little to ensure everything is coated in the sauce. Pop a pie funnel in the middle of the pie, if possible.
Preheat your oven to 180ºC/350ºF/gas mark 4. Roll out the pastry to ensure it will cover the pie. Brush the edges of the pie dish with a little beaten egg. Place the pastry over the pie, leaving a little overhanging the edge. If you haven’t got a pie funnel, make slits in the centre of the pastry. Brush the pastry with beaten egg. Put in the oven for approximately 35-40 minutes, until the pastry is golden.
Ingredients
Directions
Firstly, make the sauce. Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes. Gradually stir in the stock, then bring to the boil, continually stirring. Reduce to simmering and add the cream, then the mustard and season to taste.
Remove all meat from the turkey and cut into bitesize chunks, along with the ham. Place all meat into a large pie dish with the vegetables, stuffing and cranberry sauce. Pour the sauce over the top and mix a little to ensure everything is coated in the sauce. Pop a pie funnel in the middle of the pie, if possible.
Preheat your oven to 180ºC/350ºF/gas mark 4. Roll out the pastry to ensure it will cover the pie. Brush the edges of the pie dish with a little beaten egg. Place the pastry over the pie, leaving a little overhanging the edge. If you haven’t got a pie funnel, make slits in the centre of the pastry. Brush the pastry with beaten egg. Put in the oven for approximately 35-40 minutes, until the pastry is golden.