Mary Berry Turkey And Ham Pie

I still remember the first time I made this turkey and ham pie — Boxing Day, years ago, in my mum’s kitchen. The heating had gone out (classic), and we were all still full from Christmas dinner, but we couldn’t bear to waste the leftover turkey and gammon. So we bundled into jumpers, poured ourselves some wine, and pulled together this warm, golden pie that made the whole house smell like it had healed.

Mary Berry’s recipe isn’t just practical — it’s properly comforting. Creamy leeks, mushrooms that catch just a little colour, salty ham, and tender turkey all wrapped in flaky puff pastry. If you’ve got leftovers and a chilly evening, this dish wraps itself around you like an old wool jumper.

And let’s be honest — the best meals are often born from bits and bobs in the fridge.

Ingredients List

• 25g butter
  Softens the leeks and adds richness from the start.
• 2 leeks, trimmed and finely sliced
  Sweet, mild, and essential for that gentle base flavour.
• 200g chestnut mushrooms, sliced
  I like the nuttiness of chestnut ones — a bit meatier too.
• 200g leftover cooked ham, roughly chopped
  Gammon or deli ham both work, but go chunky.
• 25g plain flour, plus extra for dusting
  Thickens the creamy sauce — don’t skip it.
• 500ml chicken or vegetable stock
  Homemade is lovely, but I won’t judge a cube (I use them too).
• 150ml crème fraîche or double cream
  Crème fraîche gives a slight tang that balances all the richness.
• 600g leftover cooked turkey, shredded or cut into pieces
  White meat, dark meat — both bring their charm.
• Sea salt & freshly ground black pepper
  Add it as you go, not just at the end.
• 2 tbsp fresh parsley, chopped
  Just a little green brightness. You’ll miss it if it’s not there.
• 400g puff pastry
  Ready-rolled is fine. I’ve made pastry from scratch. Once. Never again.
• 1 egg, beaten, for glazing

How To Make It

1. Start with the leeks. Melt the butter in a big pan — the kind you can swirl things around in. Add your leeks and cook them gently for about 3–4 minutes, just until soft and fragrant. Take them out and set aside.
2. Mushroom and ham time. In the same pan (less washing up, thank you very much), cook the mushrooms and ham together for about 5 minutes. Let the mushrooms brown slightly — that’s where the flavour hides.
3. Sprinkle over the flour and stir it through. Let it cook for a minute or so, just enough to get rid of the raw edge.
4. Pour in the stock, slowly, whisking or stirring like you mean it to avoid lumps. Once smooth, bring it to a gentle bubble.
5. Stir in the crème fraîche and let it simmer until the sauce thickens up and becomes glossy. Don’t rush this — you want it creamy, not soupy.
6. Add the turkey, the reserved leeks, parsley, salt, and pepper. Stir gently so everything’s coated and warm. Then turn off the heat and let it cool a bit. You can even refrigerate the filling overnight — I often do.
7. Preheat your oven to 200°C (Fan 180°C) / Gas 6.
8. Fill a pie dish with the cooled mixture. Don’t overpack it — leave a little room for bubbling.
9. Roll out the puff pastry on a lightly floured surface. Drape it over the dish like a blanket. Press the edges down to seal.
10. Trim the excess, then use the scraps to make leaves or letters if you’re feeling decorative. Cut a small hole in the middle for steam to escape.
11. Brush the top with the beaten egg.
12. Bake for 40–50 minutes, until the pastry is puffed and golden and you can see the filling gently bubbling through the hole.

I’ve pulled it out too early more than once, impatient for that first bite. Trust the full baking time.

Common Mistakes

Why is my pie filling watery?
You probably didn’t cook off enough liquid from the mushrooms — or added the cream too soon. Let the sauce simmer until it thickens.

Why did my pastry stick?
Warm hands, warm room, warm disaster. If your pastry’s softening too quickly, pop it back in the fridge for 10 minutes.

Why does it taste flat?
You may have under-seasoned. Remember: leeks, mushrooms, turkey — they all need help to shine.

Why was my bottom soggy?
The filling was probably too hot when it hit the pastry. Cool it first, and avoid overly juicy ingredients.

Storage and Reheating Tips

Fridge:
Store leftovers in an airtight container or cover the dish with foil. Keeps for 3 days.

Freezer:
You can freeze the whole pie (baked or unbaked). Wrap tightly in cling film and foil — it’ll keep for 2–3 months.

To reheat:

• Oven: Best method. 180°C, cover with foil, 20–25 mins.
• Microwave: Slice first, cover with damp kitchen paper, heat for 2 minutes.
• Skillet: My favourite. Low heat, lid on, flip once. You get a lovely crisp underside this way.

What To Serve With It

• Steamed green beans or peas — adds freshness and bite.
• Roasted carrots and parsnips — if you’re feeling wintry.
• Cranberry sauce — it’s not just for Christmas! That tart-sweet contrast? Chef’s kiss.

And if you’re having wine, go with something white and creamy — Chardonnay works. Or skip it and have a mug of hot tea. Comfort’s comfort.

FAQs

Can I use raw turkey instead of leftovers?
You can, but you’ll need to cook it first — poach or roast it separately before adding it to the filling.

Can I make this vegetarian?
Yes. Swap the turkey and ham for sautéed mushrooms, leeks, and even roasted squash. Use veg stock and maybe a spoon of mustard for oomph.

Can I make this in advance?
Absolutely. The filling can be made 1–2 days ahead and chilled. Add the pastry and bake fresh when needed.

Can I use shortcrust instead of puff pastry?
Sure. Shortcrust gives a sturdier, more rustic finish. Puff is flakier, more indulgent.