Leftover turkey, gammon and stuffing pie

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Adjust Servings:
1 tbsp olive oil
2 shallots, peeled and finely chopped
1 carrot, peeled and finely diced
25g butter
25g plain flour
150ml turkey gravy
150ml stock, made with 1/2 chicken or Kallo yeast-free stock cube
200ml semi-skimmed milk
1/2 garlic bulb, roasted, peeled and finely chopped
2 sprigs fresh thyme, leaves picked
300g turkey, cooked and shredded
150g gammon, cooked and shredded
50g stuffing, cooked and crumbled
2 tbsps cranberry sauce
140g dairy-free butter
350g plain flour, plus extra for dusting
1/2 tsp salt
150ml water
1 medium free-range egg, beaten

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Leftover turkey, gammon and stuffing pie

What’s not to like about putting all the best bits of your Christmas dinner in a pie? Turkey, gammon and stuffing is stirred through a light and creamy sauce and encased in a homemade shortcrust pastry. Any leftovers work so let your imagination run wild!

    • 60+ Mins
    • Serves 6
    • Medium





    1. Heat the oil in a frying pan and sauté the shallots and carrots gently for 5-10 minutes until softened and starting to colour. Set aside and leave to cool.

    2. To make the sauce, melt the butter in a pan and stir in the flour. Cook for 1 minute to remove the raw taste, then stir in the turkey gravy. Whisk in the stock and milk with the garlic and thyme and keep stirring until you have a smooth, thickened sauce. Add the cooled vegetables with the turkey and gammon and mix well. Set aside.

    3. In a bowl, rub the butter into the flour and salt until it resembles breadcrumbs. Stir in the water to form a dough and knead lightly.

    4. Dust your work surface and rolling pin with flour and roll out half the pastry to line a quiche or pie tin. Use your knuckle to push the pastry into the tin, and allow it to overlap the tin’s rim slightly. Place in the fridge for 5 minutes.

    5. Spoon the filling into the bottom of the pie, and top with the crumbled stuffing and dots of cranberry sauce.

    6. Roll out the remaining pastry. Brush the edges of the pie rim with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim.

    7. Roll out the trimmings to form stars or Christmas trees. Decorate the top and glaze with egg all over. Bake at the bottom of a preheated oven at 180C for 50-55 minutes until golden and piping hot.

    Turkey and Stuffing Pie Slice

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