Creamy turkey, ham and leek pie
Prep time: 25 minsTotal time: 
Creamy turkey, ham and leek pie
There’s nothing more comforting than a pie. Serve with creamy mash, greens and lashings of gravy. Perfect for the ‘twixmas’ period
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 30g unsalted butter
- 1 leek, diced
- 3 garlic cloves, crushed
- 3 tbsp plain flour
- 500ml chicken stock
- 1 tbsp wholegrain mustard
- 2 tsp Worcestershire sauce
- 600g leftover roasted turkey and ham, shredded
- 2 tbsp crème fraîche
- a few sprigs of thyme, leaves picked
- 1 x 320g pack ready rolled shortcrust pastry
- 1 egg, beaten
Step by step
-
Add the butter to a large pan over medium heat. Once melted, add in the leek and garlic and cook for 3-4 minutes or until softened and fragrant. Sprinkle over the flour and cook for 2 minutes or until light golden brown, then pour in the chicken stock. Whisk together. Add the mustard, Worcestershire, turkey and ham. Season and let bubble for 10 minutes over a low heat or until thickened.
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Preheat the oven to 200°C, fan 180°C, gas 6. Add the crème fraîche and thyme to the pan, mix through and turn off the heat to let cool slightly. Transfer to an ovenproof pie dish, approx. 26cm x 20cm, then top with the sheet of pastry. Trim off any excess pastry if necessary. Make a few holes in the top of the pastry, then brush with the beaten egg. Bake for 35-40 minutes or until the pastry is deep golden brown. Allow to cool for 10 minutes before slicing and serving.
Swap the ham for bacon, pancetta or sausage – or leave it out entirely.
