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leftover turkey & ham slab pie
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Leftover Turkey & Ham Slab Pie

This turkey & ham slab pie is a great way to use up Christmas leftovers! There's crisp pastry, tender meat & a rich and creamy cider sauce.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American, British, English
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepans
  • Large Baking Tray
  • Pastry Brush
  • Fork
  • Mixing Bowl

Ingredients

Pie Filling

  • 250 ml Cider (See Notes)
  • 125 ml Chicken Stock
  • 50 g Butter
  • 50 g Plain Flour
  • 150 g Double Cream
  • 1 tsp Dijon Mustard
  • Grated Nutmeg (To Taste)
  • 75 g Mature Cheddar (Grated)
  • 250 g Leftover Ham (See Notes)
  • 250 g Leftover Turkey (See Notes)

To Assemble

  • 600 g Rough Puff Pastry (Or 2x 320g Packets Of Ready Rolled Puff Pastry)
  • 1 Egg Yolk
  • 2 tsp Double Cream

Instructions

Pie Filling

  • Add the cider & chicken stock into a saucepan then set over a low heat & leave to get steaming hot.
  • Place the butter into a large saucepan, set over a medium heat then cook until melted.
  • Stir the flour into the butter then cook out for 1 minute, stirring constantly.
  • Next, pour in a third of the warm stock then whisk until smooth. Cook out until thick, whisking/stirring regularly. This will take 2-3 minutes over a medium heat.
  • Once thick, pour half of the remaining stock into the sauce then continue cooking until it has thickened up again, whisking regularly.
  • Add in the remaining stock then reduce the heat to medium-low. Continue cooking, stirring/whisking regularly until the sauce has thickened back up for a final time. This step will take 5-10 minutes.
    The sauce will seem quite thick at this point. It will thin out when we add in the double cream.
  • Next, stir in the double cream, mustard & grated nutmeg, leave to warm through for a couple of minutes then add in the grated cheese, stirring to melt.
  • Season the sauce with salt & pepper, to taste then take it off the heat. Leave to cool slightly.
  • In the meantime, chop the ham & turkey into 1 cm chunks. Fold this through the sauce once it has cooled then transfer the pie filling to a shallow dish & chill in the fridge to cool down completely.

Assembly

  • First, add the yolk & cream into a bowl, whisk together then set aside. This is our egg wash.
  • Roll out half of the pastry on a lightly floured work surface, into a rectangle that's 30cm long, 22cm wide & 3-4mm thick. Place this onto a lined baking tray.
    If you're using ready rolled puff pastry, this is the size of a single sheet. Don't worry if your pastry isn't a perfect rectangle at this point. We'll neaten it up later on.
  • Next, spoon the pie filling on top of the pastry then gently spread it out into an even layer. Leave a 2 cm border of pastry around the filling.
  • Brush a light layer of egg wash onto the pastry border.
  • Roll the remaining pastry into another rectangle (the same size as the first), then place on top of the filling/other piece of pastry. Press down lightly on the edges to seal then crimp with a fork.
    Dust your fork with flour to prevent it sticking to the pastry.
  • Trim the edges slightly, to neaten up then chill the pie in the fridge for at least an hour.
    I like to use a pizza wheel/cutter to trim my pastry!

Cooking The Pie

  • Preheat an oven to 190°c/170°c fan (374°f/338°f).
  • Brush a light coat of egg wash over the top of the pie then return to the fridge whilst your oven heats up (20 minutes or so).
  • Next, brush another light coat over egg wash over the pie then sprinkle with sea salt. Bake in the preheated oven for 20-25 minutes, until the pastry is golden & crisp.
  • Once cooked, let the pie stand for 5 minutes then cut into portions & serve.

Notes

1. Cooking In An Aga - Make the pie filling on the simmering plate. Bake the pie in the roasting oven, on the bottom set of runners.
2. Turkey & Ham - This recipe uses both leftover roast turkey & ham. I used my cherry cola ham & turkey porchetta but any type will work!
3. Cider - Pretty much any apple cider can be used for the filling. I used Thatchers. To make the filling without cider, use extra chicken stock.
4. Pastry - If you'd like to make your own pastry, you'll need a batch of my seriously flaky rough puff pastry. Alternatively, you could use 2 sheets of ready rolled puff pastry.
5. Storage - Any leftover pie should be stored in the fridge & can be eaten hot or cold. To reheat, bake slices of pie in a 180°c/356°f oven until the filling is piping hot.