Delicious Leftover Ham & Turkey Pie Recipe

There you are with all manner of assorted components of what had once been your Sunday roast, or maybe even your Christmas Dinner. What are you going to do? This Christmas leftover ham and Turkey pie might just be the answer you’re looking for!

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Christmas Leftover Ham & Turkey Pie Recipe


This dish is all about the leftovers. Maybe it’s the Monday following an incredible Sunday roast. Maybe it’s Christmas – more specifically, just after Christmas – and you’re trying desperately to find the perfect leftover recipe to work out what to do with all the random bits and pieces.

You have a whole bowl of Brussel’s sprouts. A handful of carrots. Just enough potatoes that you don’t want to throw them away, yet you can’t simply have potatoes!

What do you do?

Christmas Leftover Ham & Turkey Pie Recipe

You used most of the leftover turkey in a good old-fashioned post-Christmas curry. The obligatory first step in leftover management.

And maybe you turned the sprouts into bubble and squeak, or had the pigs in blankets in a sandwich. Not that there were any of those left, of course.


But no matter how thoughtfully you plan out your waste mitigation strategy, you simply end up with a smaller, still very mismatched array of items that paired far better as a roast than in seemingly any other guise.

Whether it’s Sunday or Christmas, this leftover ham & turkey pie recipe is exactly what you need. It’s all about using those leftovers to create something special and something tasty.

Christmas Leftover Ham & Turkey Pie Recipe

And if you don’t have turkey or you don’t have ham, just change it up. Anything works, as long as it’s already cooked.

About the dish

The dish is as simple as they come. It’s a pie. Nothing more and nothing less.

I’ve called it a leftover ham & turkey pie because I’m writing this at Christmas time, custom building a leftover pie recipe for those who might find it useful next year.


In reality, this ham & turkey pie is a recipe for shortcrust pastry and one for béchamel sauce. What you choose to do with those things is entirely up to you.

If you do have Christmas leftovers to use up in a pie, great. But if you’re just using up whatever bits and pieces you have hanging around, play around!

As a result, this recipe could be applied to any combination of leftovers you like. Beef, chicken, lamb, pork – whatever you like as long as it’s already cooked.

Or, just cook up whatever the hell you like and throw it in!


I’ve thrown some cheese and bacon on the top because cheese and bacon are delicious. That and because, as is so often the case at Christmas, I had just enough leftover cheese and bacon to adorn the top of the pie.

If you’re out of cheddar cheese or out of bacon, use a different cheese or a different … wait, no. You know what I mean. They’re not vital. They’re just tasty extras. You could throw breadcrumbs or even extra pastry on top if you so wanted.

Christmas Leftover Ham & Turkey Pie Recipe

If it isn’t clear yet, the message here is that you should just take it as easily as you can and make a pie.

Step-by-Step How to | Christmas Leftover Ham & Turkey Pie Recipe

The first thing to do is to make the pie mix, which amounts to little more than setting aside your pre-cooked ingredients and making your sauce.

I set aside a whole load of ham and potato and the tiny, tiny shred of turkey we still had sitting in the fridge. If you have other veg or other meats, throw them in as well or instead.

The next step is to make a béchamel sauce to coat all of the ingredients. It’s really quick and easy.

First, we make a roux, by melting roughly 2 tbsp butter in a pan and then adding in 2 tbsp flour. We’ll then stir them together and allow the flour to cook through on a medium heat for a couple of minutes.

Then we’ll add some nutmeg, followed by about half a cup of milk, stirring them together, tasting and seasoning accordingly with salt and pepper.

Next, we’ll simply add the cooked meat and veg and stir everything together, then place in the fridge in a bowl to cool.

Then we’ll make the pastry, adding 150g plain flour, 75g butter, roughly 1 tbsp cold water and a sprinkle of salt to a bowl, forming them into a dough and kneading until smooth. Then we’ll wrap it in clingfilm and rest it in the fridge for half an hour.

Once the dough has had enough time to chill out, we’ll take it from the fridge and roll it out on a flat surface, roughly 4mm thick and suitably long / wide enough to cut a circular piece out for the base and a piece long enough and wide enough to form the side.

If your mould has a base, grease the whole inside with butter and add your pastry, otherwise place your ring mould on a tray lined with greaseproof paper and grease it with butter, then line the mould with your pastry.

Either way, you’ll want to brush any joins with water and gently smooth them together with your finger.

Next up, you’ll want to line the inside with either foil or more baking paper. Then fill it with rice, barley or dried beans or pulses. Or just use baking beans if you’re lucky and forethinking enough to have them.

I am not.

Bake it in the oven for about 10-15 minutes at no higher than 180c. You want it to dry and slightly cook without colouring at all. Just enough to support its own weight and the weight of the filling, but not enough that you’d particularly want to eat it as it is.

Remove it from the oven and add the filling, then grate over some cheese and brush the outside of the pastry with egg, then cook at 200c for about 30 minutes, or simply until suitably brown and thoroughly cooked through and brought back to temperature.

A few final things to remember

  • Don’t forget to rest that pastry. Resting it allows the gluten to relax, which stops it springing back into a more rounded, less flat and pastry-like shape. It’s easier to work with and generally leads to tastier, more consistent pastry.
  • There’s nothing wrong with using the shop bought stuff in a pinch. It’s never going to be quite as short and as crumbly as the homemade stuff, but it works and it serves its purpose. After all, the pastry is there to hold the filling, which is the bit you probably want most. Maybe. No? No, me neither.
  • You could use puff pastry instead, whether store bought or homemade. All that really matters is picking the one you fancy. I honestly only used shortcrust here because I was using puff pastry in another recipe later that day and I didn’t want to be repetitive …
  • Use what you have. That’s the point! It’s all about the leftovers.
Christmas Leftover Ham & Turkey Pie Recipe

Similar Recipes & Useful Sides

Easy Shortcrust Pastry Recipe – A handy link to the pastry recipe on its own. It’s just a simple shortcrust, easy to prepare and suitable for anything you might need. And it takes so little time to put together.

Homemade Puff Pastry Sausage Roll Recipe – By my count, there are three real snack-time pastry classics. We’ve done pies, we’ll do pasties soon and then there’s the ever-humble sausage roll, beloved by all but the unpleasable.

Homemade Cottage Pie Recipe – For a totally different kind of pie, check out this tasty cottage pie recipe, with minced lamb, creamy mash and all sorts of flavour.

Croque Monsieur – I’m all out of pie recipes, but for more bacon-y, carbohydrate-y goodness, this croque monsieur recipe is here to fill your stomach and clog your arteries. It’s too good.

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Leftover Ham & Turkey Pie Recipe

Christmas Leftover Ham & Turkey Pie Recipe

Ed Chef
There you are with all manner of assorted components of what had once been your Sunday roast, or maybe even your Christmas Dinner. What are you going to do? This Christmas leftover ham and Turkey pie might just be the answer you're looking for!
Prep Time 1 hr
Cook Time 30 mins
Course Dinner, Lunch, main, Main Course, Snack
Cuisine English
Servings 1 Pie


  • Ring Mould (Optional)



  • 150 g Plain Flour plus extra for dusting
  • 75 g Butter
  • Salt
  • Cold Water
  • 1 Egg


  • 2 tbsp Plain Flour
  • 2 tbsp Unsalted Butter
  • 1 tsp Nutmeg
  • 1/2 cup Milk
  • 1/3 cup Cooked Ham
  • 1/3 cup Cooked Turkey
  • 1/3 cup Cooked Potato
  • Salt


  • 1 rasher Bacon
  • 1 handful Cheese any cheese should do


Make the Filling

  • Melt 2tbsp butter in a small pan on medium heat and bring it up to temperature, then add 2 tbsp plain flour and stir it together, allowing it to cook through at a very gentle simmer for a couple of minutes or longer.
  • Add a tsp nutmeg and stir it in, then add your milk and stir it together thoroughly. After a while, it should begin to thicken. You want a thick sauce, rather than a paste, so add more milk if necessary. When you reach the desired consistency, season with salt and add your pre-cooked ingredients, then stir it all together and refrigerate until cold.

Make the Pastry

  • In a large bowl, combine 125g plain flour, 75g unsalted butter and a pinch of salt. They should form a kind of crumb-like consistency. Add a tbsp water and combine further. You're aiming to achieve a soft, yet firm dough, so if you need a little more water, add extra.
  • Once the dough starts to come together, knead it for a few minutes until soft and smooth, then form it into a ball, wrap it in clingfilm and place it in the fridge for thirty minutes.
  • When ready, pre-heat your oven to 180c and take your dough from the fridge, then roll it out until it's about 4mm thick. You want to roll it out in such a way that you can create a suitably sized base for your pie and so that you have enough dough to create the sides. You may want to lightly flour the surface before you roll out your pastry.
  • Grease your mould with butter and build your pie, brushing any seams with water and pressing them together. If you're using a ring mould without a base, do this on a piece of baking paper already lining the tray on which you will be cooking your pie.
  • Line the inside of your pastry with baking paper or foil, then fill that foil with dried rice, beans, lentils or otherwise and bake the pie for 10-15 minutes, until slightly cooked, stiff, but uncoloured, then remove the contents, including the foil, and add the cold pie mix.
  • If needs be, further cook your bacon until nice and crisp, then crumble it into small pieces.
  • Grate cheese over the top of your pie and brush the outside with egg, then place it in the oven at 200c for roughly 30 minutes, or simply until it is nicely coloured all over and the cheese has melted.
  • Sprinkle some of the bacon over the top and serve.
Keyword Chrismtas Leftover Pie, Christmas Pie, Ham & Turkey Pie, ham pie, Turkey Pie

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