Mary Berry Leftover Turkey Pie

This delicious Leftover Turkey Pie by Mary Berry is a creamy and comforting dish perfect for using up turkey and ham. With a quick rough puff pastry topping and a flavorful filling, it’s a simple, hearty meal that can be adapted with whatever ingredients you have on hand. Enjoy the crispy pastry that perfectly complements the rich filling!

Ingredients Needed

For the quick rough puff pastry:

• 400g/14oz plain flour (all-purpose flour), plus extra for dusting
• Pinch of salt
• 65g/2¼oz chilled butter (unsalted)
• 160g/5¾oz frozen butter (unsalted)

For the filling:

• 45g/1½oz butter (unsalted)
• 2 large leeks, washed and roughly sliced
• 1 orange, juice, and finely grated zest only
• 50ml/2fl oz medium sherry
• 3 tbsp plain flour (all-purpose flour)
• 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
• 1 heaped tsp wholegrain mustard
• 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
• 250g/9oz cooked ham, cut into bite-sized pieces
• 2 tbsp roughly chopped tarragon
• 200ml/7fl oz single cream (light cream)
• 1 free-range egg, beaten for egg wash
• Salt and white pepper to taste

How To Make Leftover Turkey Pie

1. Make the Pastry: Mix the flour and salt in a bowl. Rub in the chilled butter using your fingertips. Gradually add cold water (about 150-180ml/5-6fl oz) to form a dough.
2. Roll the Dough: Lightly dust a work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two-thirds of the dough. Fold the top third down and the bottom third up, like folding a letter. Turn the dough by 90 degrees and roll out again.
3. Repeat the Process: Repeat the folding process, adding the remaining frozen butter. Rest in the fridge for 30 minutes before using.
4. Prepare the Filling: Melt the butter in a large frying pan over medium heat. Add the leeks, orange juice, zest, and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are tender.
5. Reduce Liquid: Remove the lid and increase the heat to reduce the liquid until only a few spoonfuls remain. Sprinkle the flour over the leeks and stir to combine.
6. Thicken the Sauce: Gradually stir in the stock and simmer for 5 minutes until slightly thickened. Add the mustard, turkey, ham, tarragon, and cream. Season with salt and white pepper to taste.
7. Preheat the Oven: Preheat the oven to 200C/180C Fan/Gas 6.
8. Assemble the Pie: Pour the cooled pie filling into a 1.2-1.5 litre/2-2½ pint pie dish. If using a pie funnel, place it in the middle of the filling.
9. Prepare the Pastry Lid: Roll out the pastry on a floured surface to about 5mm thick. Cut a 2cm/¾in strip of pastry, brush the rim of the pie dish with egg wash, and place the pastry strip on the rim, brushing it with more egg wash.
10. Cover the Filling: Cut the remaining pastry larger than the dish and lift it into place. Make a steam hole (if using a funnel) and seal the edges. Trim the excess pastry, re-roll trimmings for decorations, and brush everything with egg wash.
11. Bake the Pie: Bake for 35-40 minutes until the pastry is risen and golden brown. Allow to cool slightly before serving.

Recipe Tips

• Use Cold Ingredients: Make sure your butter and water are very cold when making the pastry. This helps create a flaky texture.
• Don’t Overwork the Dough: Mix and roll the pastry as little as possible to keep it tender and light. Overworking can make it tough.
• Let the Filling Cool: Allow the filling to cool before adding the pastry. This helps prevent the pastry from getting soggy.
• Seal the Edges Well: Press the edges of the pastry firmly to seal them. This keeps the filling from leaking out while baking.
• Check for Browning: If the pastry browns too quickly, cover the pie with foil halfway through baking to prevent burning while allowing it to cook through.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Turkey Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 3 days.
• Freeze: To freeze, ensure the pie is fully cooled, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the pie in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180C/350F. Place the pie on a baking tray and cover it loosely with aluminum foil to prevent the pastry from browning too much. Heat for about 25-30 minutes, or until hot throughout.

Nutrition Facts

Serving Size: 1 serving

• Calories: 572
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 160mg
• Sodium: 569mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 27g

Try More Mary Berry Recipes:

• Mary Berry Chicken Dijon
• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Pumpkin Soup
• Mary Berry Pork Pie