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The best leftover turkey & ham pie

The best leftover turkey & ham pie

Martha Collison's pie delivers a hearty meal, but doesn’t require a long stint in the kitchen, which is perfect considering recovery from cooking the Christmas dinner can take several days. She bakes the filo pastry top separately while the filling cools – this limits the risk of soggy pastry, avoids overcooking the filling and means the pie is ready quicker.

5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

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  • 1 tbsp olive oil
  • 1 leek, chopped
  • 5 sheets from 270g pack filo pastry
  • 75g butter, melted
  • 1 tsp dried oregano
  • 150ml white wine
  • 250ml chicken stock
  • 25g cornflour
  • 200ml tub crème fraîche
  • 500g leftover cooked turkey or chicken
  • 200g leftover ham
  • ½ x 25g pack flat leaf parsley, leaves finely chopped
  • 100g frozen petits pois, thawed
  • 1 lemon, juice


  1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof casserole dish (ideally the one you will make your pie in, approx 25cm diameter) and add the leeks. Sauté over a low heat with a pinch of sea salt flakes for 5-6 minutes, until slightly softened.

  2. Unroll the filo pastry and cut the rectangles in ½ to form squares. Brush each one with a layer of melted butter using a pastry brush. Scrunch each sheet into a loose ball, gathering it from the middle so it looks like a flower. Arrange in a separate cake tin or pie dish about the same size as your casserole. Nestle the balls together until the whole tin is filled, then ‘paint’ the top with the remaining butter. Sprinkle with the oregano, then bake for 20-25 minutes, or until crisp and turning golden.

  3. Meanwhile, add the white wine to the casserole and let it bubble for 2 minutes, then pour in the stock. Make a paste in a small ramekin using the cornflour and 1-2 tbsp cold water, then pour into the pan, stirring well. Cook for a few minutes more, stirring until thickened slightly, then reduce the heat and add the crème fraîche.

  4. Shred or slice the leftover turkey into small pieces and do the same with the ham. Add to the creamy mixture with the parsley and peas, then stir well and continue cooking until the filling mixture, including the petits pois, is piping hot throughout. Season and add the lemon juice.

  5. Using tongs, transfer the pastry to the top of the hot turkey filling. Return the whole pie to the oven for 5 minutes. Allow to stand for 5 minutes, then serve with greens and piping hot leftover roast potatoes, if liked.

Cook’s tip

If you’re not feeding a crowd, this is the ideal recipe to freeze in individual portions. Divide the filling between ramekins and top each with a scrunched piece or two of raw or prebaked filo pastry, then bake or freeze. Or freeze the filling separately, then defrost when needed, top with the pastry and bake.

Other pastries

I love filo for this pie, as it delivers the crisp topping I’m after and perfect after an indulgent Christmas. If you prefer shortcrust or puff, roll out a circle big enough to cover your dish and use this. Brush the top with beaten egg or egg yolk for a golden shine.

All in one

You can place raw filo directly on top of the cooled filling and bake it together at the same temperature for 40-45 minutes, until the filling is piping hot and the pastry is crisp on top (cover it with foil if it browns too quickly, giving it a good crisp up, uncovered at the end if needed). The bottom of the pastry won’t be crisp, but will taste great.

No turkey

Leftover chicken works well or if there are no leftovers, shred the meat from a 1kg roast chicken and use 180g pack Cooks’ Ingredients Smoked Ham Batons instead of leftover ham.


Typical values per serving when made using specific products in recipe


2,395kJ/ 573kcals



Saturated Fat












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