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Transform holiday leftovers into a delicious Turkey and Ham Pie with this easy, family-friendly recipe everyone will adore!
We’re thrilled to bring you a wonderful recipe that’s an excellent way to utilize leftover turkey and ham from holiday feasts. Hosting a big crowd during the holidays often means plenty of Turkey and Glazed Ham, and more often than not, we find ourselves with generous leftovers. Our Turkey and Ham Pie is the perfect dish for turning those leftovers into something special. This recipe is not just about creating a tasty and comforting meal; it’s a clever way to give new life to your festive leftovers. Enveloped in a flaky puff pastry and filled with the rich flavors of succulent turkey, savory ham, and sweet leeks, this pie turns your post-holiday leftovers into a family favorite dish that’s as delightful as it is satisfying.
Why This Recipe Works
- The combination of turkey and ham creates a perfect balance of flavors – the turkey’s mild taste complements the ham’s richer, more pronounced flavor.
- Leeks add a subtle, sweet onion-like flavor that enhances the overall savoriness of the pie.
- The puff pastry crust provides a delightfully flaky buttery texture, making every bite a perfect blend of creamy filling and crisp pastry.
Pan Size Recommendations
- Baking Dish: If you opt for a rectangular baking dish instead of a traditional round pie plate, a choose 2.5-Quart (or 2.4 liter) ovenproof dish will work well. This size is standard for many baking and casserole dishes and will accommodate the filling in your recipe nicely.
- Pie Pan: A 9-inch (23 cm) deep-dish pie plate would be ideal. This size allows enough room for the filling and the pastry to cover adequately. You might have excess filling if your pie plate isn’t deep enough.
Ingredient Notes
Butter: Use unsalted butter for better control over the saltiness. Found in the dairy aisle. Substitute: margarine.
Leeks: Look for firm, bright green leeks. Found in the produce section. Substitute: mushrooms will work well in this recipe if you don’t have access to leeks.
Kosher Salt: Ideal for seasoning due to its coarse grain. Found in the spices aisle. Substitute: sea salt.
Black Pepper: Freshly ground for the best flavor. Found in the spices aisle.
Turkey Meat: Use pre-cooked roasted or leftover turkey. Substitute: chicken.
Ham: Opt for cooked, high-quality ham. Found in the deli section. Substitute: bacon or sausage.
All-Purpose Flour: Standard flour for thickening. Found in the baking aisle. Substitute: cornstarch or gluten-free flour.
Stock: Chicken, turkey, or vegetable stock. Homemade stock will add the best possible flavor.
Parsley: Fresh parsley for garnishing. Found in the produce section. Substitute: fresh thyme.
Puff Pastry: We use our easy puff pastry recipe, but store-bought ready-to-bake can be used for convenience.
Egg: Any size egg you have will be fine for the egg wash.
Leek Buying Guide
Fresh leeks should be firm with have a bright, vibrant color. Their green tops should be dark green and crisp, not wilted or dried out.
It’s also important to check the white section of the leek. Ideally, you should choose leeks with a large white section. I often see leeks at US grocery stores with a small white section and long green portions. When I was in the UK, this wasn’t a problem. This is very frustrating because the white part of the leek is used in cooking because it has a milder, sweeter flavor than the greener parts, which can be quite tough. I usually find good leeks with more white parts at farmers’ markets, so it might be worth an extra trip to get the most for your money.
Finally, when storing leeks, please keep them in your refrigerator, preferably in the vegetable crisper drawer. They should stay fresh for about a week or two.
Step By Step Instructions
Start by preheating your oven to 400°F (200°C). This temperature is just right for baking the pie until it’s golden brown.
Making The Filling
Add 1 tablespoon (15 ml) of olive oil in a large cold skillet. Then, add 4 oz (113 grams) of diced pancetta or bacon. Cook it over medium-high heat until it’s nice and crisp. This step will add a delightful, smoky flavor to your Turkey and Ham Pie.
Once the pancetta or bacon is crispy, use a slotted spoon to remove it from the skillet. Leave about a teaspoon of the fat in the skillet for flavor.
Next, add 4 tablespoons (57 grams) of unsalted butter and allow it to melt.
When the butter melts, put in 2.5 lbs (1.13 kg) of chopped leeks. Cover the skillet and let them cook, stirring occasionally, until they soften. This usually takes a few minutes. Then, sprinkle kosher salt and freshly ground black pepper over the leeks to enhance their flavor.
Next, add 1 sprig of fresh thyme (leaves removed) and 3 tablespoons (11 grams) of fresh chopped parsley to the skillet.
Then, sprinkle ½ cup (63g) of all-purpose flour or plain flour over the leeks.
Stir the mixture and cook for 1 to 2 minutes to cook the flour. Then add 1 lb (454 grams) of cooked turkey meat and 1 lb (454 grams) of cooked ham, both cut into pieces and return the cooked pancetta to the pan.
Stir the to combine before pouring in 2 cups (480 ml) of chicken, turkey, or vegetable stock.
Increase the heat to bring the mixture to a boil. When it starts boiling, reduce the heat to a low simmer. Let it simmer gently until the mixture thickens to your liking.
Assembling The Pie
Spoon the mixture into your pie plate or baking dish and set it aside to cool while you prepare your pastry.
While the filling is cooling, roll out 1 lb (454 grams) of puff pastry on a floured surface. Make sure it’s big enough to cover your pie dish.
Then, gently place the rolled-out pastry over the filling. Press down and crimp the edges to seal the pie, and put a fork or knife through the dough to allow steam to escape while it bakes.
In a small bowl, beat 1 egg. Brush this egg over the pastry. This step will give your Ham and Turkey Pie a beautiful, golden appearance.
Baking The Pie
Put the pie into your preheated oven. Bake it for 30 to 35 minutes or until you see the pastry puff up and turn a lovely shade of golden brown.
After baking, let your Turkey and Ham Pie cool for about 10 minutes. This short wait makes it easier to cut and serve.
Serving The Pie
Use a spoon to scoop portions or a sharp knife/pie server to cut it into slices. This helps in cutting through the crust neatly.
Serve each slice of your Turkey and Ham Pie on individual plates.
Enjoy every last bite!
Recipe Tips
- Keep Pastry Dough Cold: It’s crucial to keep your puff pastry dough cold until you’re ready to use it. If puff pastry gets too warm, it becomes difficult to handle and may not puff when baked. Keep it in the refrigerator until you need it.
- Vent the Pie: Before baking, don’t forget to make a few small slits at the top of the pie. These vents allow steam to escape, preventing the pastry from becoming soggy and helping to cook the filling evenly.
- Season lightly at the start: It’s best to add a touch of salt until the filling is done thickening. Then, taste the filling once the pancetta or bacon has been added, as it could be salty. Taste and add more salt before assembling the pie.
- Thicken the Filling: Ensure the filling is thickened to the right consistency before adding it to the pie dish. If it’s too runny, it can make the pastry soggy.
- Cool the Filling: Allow the filling to cool down a bit before putting it into the pastry. This prevents the heat from softening the pastry too much before it goes into the oven.
- Egg Wash for a Golden Finish: Brushing the pastry with an egg wash (beaten egg) will give your pie a beautiful golden color and a glossy finish when baked.
- Use the Right Dish: Make sure your pie dish is ovenproof and the right size as mentioned in the recipe. If it’s too big, the pastry may not cover it adequately, and if it’s too small, it could overflow.
- Bake on a sheet pan: Bake the pie on a sheet pan lined with foil to catch any sauce that may bubble over during baking.
- Let It Rest Before Serving: The pie should rest for about 10 minutes after baking. This allows the filling to set, making it easier to slice and serve.
- Check Internal Temperature: If you’re unsure whether the pie is done, check the internal temperature. The center of the pie should reach at least 165°F (74°C) to ensure it’s fully cooked.
Storage & Freezing Instructions
Storing Leftovers: Let the Turkey and Ham Pie cool completely at room temperature. Once cool, store it in the refrigerator wrapped tightly in plastic wrap or aluminum foil or in an airtight container for up to 3-4 days.
Freezing: Wrap the cooled pie first in plastic wrap, then in aluminum foil, and freeze it for up to 3 months. Don’t forget to label and date the wrapped pie. When it’s time to enjoy it again, thaw the pie overnight in the refrigerator.
Reheating: When ready to reheat, place the pie in a preheated oven at 350°F (175°C), covered with foil, for about 20 to 25 minutes or until heated.
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Recipe
Turkey and Ham Pie
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 oz pancetta (or bacon, chopped)
- 2½ lbs leeks ((about 3 large leeks) cleaned and sliced)
- Kosher salt (to taste)
- black pepper (Freshly ground, to taste)
- 1 lb leftover turkey meat (torn into chunks)
- 1 lb leftover ham (cubed)
- ½ cup all-purpose flour
- 2 cups chicken stock (or turkey stock)
- 1 sprig fresh thyme (leaves removed)
- 3 tablespoons fresh parsley (chopped)
- 1 lb puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large cold skillet, add the olive oil, followed by the pancetta or bacon. Cook over medium-high heat until crisp, then remove it with a slotted spoon. Remove any excess fat, leaving behind about a teaspoon in the skillet for flavor.
- Add the butter to the skillet. Once melted, add the chopped leeks. Cover and cook, stirring occasionally, until softened. Season with kosher salt and freshly ground black pepper.
- Add the thyme leaves and chopped parsley, then sprinkle the flour over the mixture. Stir to combine. Cook the mixture for 1 to 2 minutes, stirring constantly.
- Return the pancetta or bacon to the skillet, and add the cooked turkey and ham.
- Mix in the stock and increase the heat to high to bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Allow the mixture to simmer gently, stirring occasionally, until it thickens to your desired consistency.
- Roll out the puff pastry on a floured surface until it’s large enough to cover your pie dish.
- Taste for seasoning and add more salt as needed. Remove from the heat and let it cool while you prepare your pastry.
- Spoon the cooled filling into a 9″ (22.86cm) deep pie dish or a 2.5 quart (2.4ltr) ovenproof baking dish. Gently place the rolled-out pastry over the top, pressing down the edges to seal the pie.
- Beat the egg in a small bowl, then brush it over the pastry.
- Bake the pie for 30 to 35 minutes, or until the pastry puffs up and turns a golden brown color.
- Allow the pie to cool for 10 minutes before slicing and serving.
Tips
- Keep Pastry Dough Cold: It’s crucial to keep your puff pastry dough cold until you’re ready to use it. If puff pastry gets too warm, it becomes difficult to handle and may not puff when baked. Keep it in the refrigerator until you need it.
- Vent the Pie: Before baking, don’t forget to make a few small slits at the top of the pie. These vents allow steam to escape, preventing the pastry from becoming soggy and helping to cook the filling evenly.
- Season lightly at the start: It’s best to add a touch of salt until the filling is done thickening. Then, taste the filling once the pancetta or bacon has been added, as it could be salty. Taste and add more salt before assembling the pie.
- Thicken the Filling: Ensure the filling is thickened to the right consistency before adding it to the pie dish. If it’s too runny, it can make the pastry soggy.
- Cool the Filling: Allow the filling to cool down a bit before putting it into the pastry. This prevents the heat from softening the pastry too much before it goes into the oven.
- Bake on a sheet pan: Bake the pie on a sheet pan lined with foil to catch any sauce that may bubble over during baking.
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