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.

📝 Ingredients

• 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 tsp Butter (Softened to grease pie dish)
• 1 Egg (whisked)
• 1 tbsp Water

👨‍🍳 Instructions

1. 1Chop leftover turkey, ham and vegetables into bite-size pieces.
2. 2Mix: Add them into a large mixing bowl with herbs, salt and black pepper.
3. 3Gravy: 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.
4. 4Cool: Set bowl aside to cool, whilst preparing the pastry
5. 5--- Double-Crust pie (Pastry on top and bottom). See notes for pot pie ---
6. 6Preheat 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.
7. 7Cut around the pie dish. This will be the pie lid.
8. 8Score: 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.
9. 9Roll 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.
10. 10Grease the pie dish with butter.
11. 11Place: Roll the pastry on to the rolling pin and gently place over the pie dish.
12. 12Mould: Gently mould the pastry around the pie dish and rim.
13. 13Trim: Cut away some of the excess pastry so you have about 1 inch left over the rim
14. 14Filling: Spoon the ham, turkey, vegetable and gravy pie filling over the pastry base of the pie dish.
15. 15Egg Wash: Mix egg with water and coat the rim of the pastry.
16. 16Lid: Add the pie lid.
17. 17Pinch: Lift and fold the overhang and pinch together, all the way around
18. 18Cutters: Optional - Cut shapes into the leftover pastry to use on the pie lid.
19. 19Decorate: Optional - Add any extra pastry decorations.
20. 20Glaze the pie lid and folds with the egg wash.
21. 21Holes: Poke a couple of slits into the pie to allow air to escape during cooking.
22. 22Oven: Place in the oven at 180°C Fan /200°C /400°F / Gas mark 6
23. 23Bake: Cook for 40- 50 minutes until golden.
24. 24Ready: Its ready to serve straight away.
25. 25Serve: When served hot the pie will be soft and tender.
26. 26Chill: For perfect slices, like seen in some of our pictures, allow the pie to cool before cutting.