Name: Ham, turkey & sprout pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 1 onion diced; 1 celery stick diced; 50g butter; 50g plain flour; 500ml turkey or chicken stock (or 100ml/31/2fl oz leftover gravy mixed with 400ml/14fl oz water); 175ml single, double, whipping or soured cream or crème fraîche – or a mixture; 1 tbsp Dijon or wholegrain mustard; 100g mature cheddar or Stilton, grated, plus 25g/1oz extra to sprinkle on top; 400g turkey or chicken, cut into bite-sized chunks; 200g ham diced slightly smaller than the turkey/chicken; 100g brussels sprouts halved; 320g sheet ready-rolled shortcrust pastry; splash of milk or beaten egg to glaze; mashed potato and greens, to serve (optional)

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Ham, turkey & sprout pie

Ham, turkey & sprout pie

Good Food team

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Serves 6

Easy

Prep: 30 mins

Cook: 55 mins

A star rating of 5 out of 5.20 ratingsRate

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Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.

Freezable (unbaked)

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Alternatives

Complete the dish

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Mincemeat & shortbread squares

A star rating of 4.8 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

diced
1 celery stick

diced
50g butter
50g plain flour
500ml turkey or chicken stock

(or 100ml/31/2fl oz leftover gravy mixed with 400ml/14fl oz water)
175ml single, double, whipping or soured cream

or crème fraîche – or a mixture
1 tbsp Dijon or wholegrain mustard
100g mature cheddar

or Stilton, grated, plus 25g/1oz extra to sprinkle on top
400g turkey

or chicken, cut into bite-sized chunks
200g ham

diced slightly smaller than the turkey/chicken
100g brussels sprouts

halved
320g sheet ready-rolled shortcrust pastry
splash of milk or beaten egg

to glaze
mashed potato

and greens, to serve (optional)

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Nutrition: per serving

kcal662
fat38g
saturates18g
carbs34g
sugars4g
fibre3g
protein43g
salt2.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6. In a large frying pan, soften the onion and celery in the butter for about 10 mins. Stir the flour into the veg until completely absorbed, then gradually stir in the stock. Simmer to a sauce consistency, then stir in the cream, mustard and cheese, followed by the turkey or chicken, ham and brussels sprouts. Take off the heat and season well.
step 2

Tip the pie filling into a baking dish. Unroll the shortcrust pastry and, if you need to, roll a little thinner until it’s big enough to cover the pie dish. Divide the pastry into 6 portions by pricking lines with the prongs of a fork. These pricked lines will also work as air holes for the steam to escape, so you don’t need to use a pie funnel. Lift the pastry onto the pie dish. Crimp or pinch the edges to seal the pastry to the dish, and glaze the top with a little milk or egg. Scatter with the extra cheese and bake for 30-40 mins until golden and crisp.
step 3

Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.20 ratings

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