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There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry – and we believe, that a homemade herbed, buttery shortcrust pastry is the best of all pastries to use. Serve warm with buttered cabbage and grain mustard.

Discover how to create more comforting dishes like this on our One Pot Cooking course.


Preheat the oven to 180°C.

Begin by making the pastry. Sift the flour into a bowl and add the butter, thyme, a generous pinch of salt and a good twist of black pepper. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Add the egg yolk and stir together until a smooth dough begins to form – if the dough looks too dry and crumbly, add a tablespoon of water at a time until it comes together. Shape into a round, wrap in greaseproof paper and rest in the fridge until ready to use.

Place a large pan over a medium heat and add the leek, celery, shallot and oil or butter. Lightly season with salt and pepper and sauté for 3-4 minutes until the vegetables begin to soften. Increase the heat a little and add the mushrooms and thyme, stirring for a further 3–4 minutes until the mushrooms start to brown. Add the wine and continue to cook until the liquid has reduced by about a half. Transfer the mixture to a pie or casserole dish and stir through the cooked turkey and ham.

Return the pan to the heat and melt the butter for the white sauce before whisking through the flour. Whisk over the heat for a minute or so before gradually adding the milk, whisking all the time to avoid any lumps forming. When all of the milk has been incorporated, add the bay leaves, season generously and continue to whisk over the heat until a lovely, thick sauce forms. Remove and discard the bay leaves and pour the white sauce over the turkey ham and leek mixture and stir together, being sure to check the seasoning once more.

Lightly flour a cool, clean work surface and roll out the pastry, turning regularly as you roll it into a shape that will neatly fit your dish. Roll until it is about 0.5cm thick, then gently lift it and place it over your dish. Press it into the edges of the dish before removing any excess. Re-roll the excess and cut into shapes of your choice – leaves, stars, crosses or hearts. Arrange the shapes over the top of the pastry and brush all over with the egg wash (the egg and milk mixture).

Bake the pie for 25–35 minutes until the top is golden and the pastry is cooked through.

Serve warm with wilted seasonal greens, grain mustard and a DELICIOUS CREAMY MASH.

Daylesford Christmas 2018 Leftover Turkey and Ham Pie Recipe

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