Turkey, gammon and sprout pie

Turkey, gammon and sprout pie

Turn your Christmas leftovers into a hearty pie. This recipe is the perfect way to use up leftover turkey, gammon and vegetables.

Serves 8


  • 2 tbsp unsalted butter
  • 300g cooked gammon
  • 500g cooked turkey
  • 3 tbsp plain flour
  • 500ml chicken stock
  • 2 tbsp mustard
  • 200ml tub crème fraîche
  • 200g cooked brussels sprouts
  • 500g puff pastry
  • 1 medium egg


  1. Heat the butter in a saucepan and add the sliced gammon and shredded turkey, cook on a medium heat for 5 minutes, until evenly browned. Stir in the flour and cook for another 1 minute. Pour in the stock and bring to a simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
  2. Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the sprouts and transfer to a large pie dish and leave to cool.
  3. Preheat the oven to 220˚C. Roll the pastry on a floured work surface so that it’s large enough to cover the pie dish. Cut a couple of slits in the pastry sheet to let steam escape and lay on top of the pie and brush with egg. Bake for 5 minutes and then reduce the oven temperature to 200˚C. Cook for a further 30-35 minutes, until golden and piping hot.

Recipe by Waitrose

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