Turkey, Ham & Leek Pie

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
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Winter is a great time for pies. The buttery pastry filled with hot delicious meat makes the whole family come together to share a feast. This is a great way to use up left over Christmas turkey and also any ham you have. There’s enough pastry to line the pie dish as well as top it if you prefer too.


  1. Preheat the oven to 200°C (fan 180°C, gas mark 6).

  2. To make the pastry, put the flour and salt into a large bowl and add the butter. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.


    This video shows you how to get the consistency you need. 

    • 250g Plain White Flour (We use Allinson)
    • Pinch Salt
    • 110g Unsalted Butter
  3. Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes. While the pastry is chilling you can make the filling.

    • 60ml Cold Water
  4. Melt a knob of butter in a large pan and gently fry the onion until soft. Add the carrots and leek and cook for about 5 minutes until the carrots start to soften. Pour in the cream and stock and simmer until the sauce starts to thicken.

  5. Next add the turkey, ham and thyme and season to taste, then remove the pan from the heat. Pour the filling into a pie dish.

  6. On a lightly floured surface, roll out the pastry to make a lid for the pie. Moisten the edges of the dish with water and cover the dish with the pastry. Brush the surface with beaten egg.

  7. Bake in the oven for twenty minutes until golden brown.

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