James Martin Turkey And Ham Pie

There’s just something deeply comforting about making a pie with leftovers. Maybe it’s the quiet satisfaction of turning “bits in the fridge” into something golden and impressive. Maybe it’s just that puff pastry covers a multitude of sins — I’ll never tell.

This James Martin-inspired turkey and ham pie is what I like to call post-roast alchemy. The kind of thing you make on Boxing Day or a lazy Sunday when there’s still roast ham in clingfilm, and everyone’s craving something a bit creamy, a bit indulgent… but not more turkey dinner. This is soft leeks, tender meat, a white wine sauce you’ll want to drink, and a golden lid of pastry that flakes when you crack into it with a fork. Serve it straight from the dish, elbows out, family style.

Why You’ll Love It

• It’s the dream leftover makeover — turns scraps into something dinner party worthy
• The white wine cream sauce is stupidly good — like, save-it-with-bread good
• Puff pastry does all the heavy lifting — no need to faff with homemade crust
• Leeks and mustard add a sneaky bit of posh without being fussy
• One pan, one dish, minimal mess — everything just kind of works together
• Crowd-pleaser alert — makes enough for six hungry bellies or four with seconds

Ingredients

• 25g butter
• 1 onion, finely chopped
• 2 leeks, trimmed and thinly sliced
• 2 garlic cloves, crushed
• 2 tsp Dijon mustard
• 2 tbsp plain flour
• 100ml dry white wine
• 300ml chicken stock
• 100ml double cream
• 450g leftover turkey, shredded
• 300g leftover ham, shredded
• Small handful fresh parsley, chopped
• 320g ready-rolled puff pastry (Jus-Rol is great)
• 1 medium egg, beaten (for glazing)

How to Make It

Soften the leeks and onions:

Melt the butter in a big frying pan over medium heat. Add your chopped onion and sliced leeks and let them cook gently for about 10 minutes, until they’re soft and smell a bit like a fancy French soup.

Build the base of the sauce:

Add the crushed garlic and let it cook for just a minute (don’t let it burn — it gets grumpy). Stir in the flour and mustard. It’ll look a bit pasty and weird, but trust the process.

Make it saucy:

Turn off the heat briefly and slowly pour in the wine and stock, stirring constantly so you don’t get lumps. Put the heat back on and simmer for 5–7 minutes until the sauce has thickened and smells divine.

Fold in the good stuff:

Take it off the heat again and stir in the cream, turkey, ham, and parsley. Season well — taste it! It should be savoury and slightly tangy from the mustard. Spoon everything into a pie dish and let it cool a little.

Puff it up:

Preheat your oven to 200°C (180°C fan). Roll out your pastry if needed. Brush the rim of the pie dish with beaten egg, then drape the pastry over the top. Trim the edges and press to seal. Cut a little hole in the middle for steam to escape, then brush the top with more egg.

Bake to golden perfection:

Pop the pie in the oven for 30–35 minutes until golden, bubbling, and too tempting to ignore. Let it sit for 5 minutes before diving in.

Common Mistakes and How to Dodge Them

Why’s my bottom soggy?
Since this is a top-crust pie, there is no bottom crust to go soggy — sneaky win! But make sure your filling is cooled before topping or the pastry might melt before it bakes.

My sauce was too runny.
Didn’t simmer it long enough after adding wine and stock? Next time, give it a few more minutes to reduce and thicken. You want creamy, not soupy.

It tasted a bit bland.
Seasoning matters. Salt, pepper, and mustard do the heavy lifting here. Taste before it goes into the dish.

Pastry burnt but filling wasn’t hot.
Oven too hot, or pastry too thin. Cover loosely with foil halfway through if it’s browning too fast.

Storage and Reheating

Fridge: Let any leftovers cool fully, then pop them in the fridge for up to 4 days, covered.

Freezer: Yes, you can freeze slices! Wrap in foil and store in a bag or container for up to 3 months. Thaw overnight in the fridge.

Reheat in the oven: 180°C for 15–20 minutes, covered in foil.

Microwave: Works in a pinch — 1-minute bursts on medium until hot, but expect a slightly soft pastry.

Frequently Asked Questions

Can I make this ahead?
Absolutely. Assemble everything (don’t bake), cover and chill. Add 5–10 minutes extra baking time from cold.

No turkey — can I still make it?
Totally. Just use all ham, or swap in roast chicken, or even cooked veg for a meat-free version.

What kind of wine should I use?
A dry white works best — Sauvignon Blanc or Pinot Grigio are great. Don’t use anything too sweet.

Can I add veg?
Yes! Frozen peas, mushrooms, or even cooked carrots would be great mixed in with the filling.

Nutrition Facts (Per Serving)

• Calories: 387
• Fat: 26g
• Saturated Fat: 13g
• Carbs: 41g
• Fiber: 4g
• Sugars: 2g
• Protein: 21g
• Sodium: 160mg

Try More James Martin Recipes:

• James Martin Slow-Cooked Short Ribs
• James Martin Chicken Bonne Femme
• James Martin Slow Roast Shoulder Of Pork