The best way to use up your Christmas leftovers. A take on our delicious bestselling chicken, leek and bacon pie. Of course you can make this with leftover chicken if you prefer.
Makes 8 individual pies
200g (7oz) unsalted butter
2 onions, finely chopped
4 leeks, trimmed, cleaned and finely chopped
2 garlic cloves, crushed
½ tablespoon chopped thyme leaves
500g (1lb 2oz) leftover ham
30g (1oz) tarragon, leaves picked and chopped
30g (1oz) flat leaf parsley, leaves picked and chopped
2 tablespoons Dijon mustard
150g (5½oz) plain flour, plus extra for dusting if needed
1.5 litres (22/3 pints) milk
Around 500g of leftover roast turkey removed from the bone, skinned and shredded, about 500g
1kg (2lb 4oz) puff pastry, in a block or ready-rolled
3 egg yolks, beaten
salt and pepper
- Melt 50g (1¾oz) of the butter in a large pan over a medium heat, add the onions and leeks and sweat for about 10 minutes until soft and translucent.
- Add the garlic and thyme and cook for 5 minutes. Then stir in the ham and cook for 5 minutes. Remove from the heat, add the herbs and 1 tablespoon of the mustard and season to taste. Leave to cool.
- Melt the remaining butter in a saucepan over a low heat, stir in the flour until the mixture forms a roux (paste) and cook for about 5 minutes, stirring constantly. Then gradually add the milk, a little at a time, whisking constantly until it is all incorporated and the sauce is smooth and thick.
- Remove from the heat, stir in the remaining mustard and season to taste. Leave to cool.
- If eating now, preheat the oven to 180°C fan (400°F), Gas Mark 6. Mix the roast turkey, white sauce and leek mixture together. Season to taste.
- Divide the chicken mixture between individual pie or ovenproof dishes. Roll out the pastry on a lightly floured work surface, if not using ready-rolled, and cut out pieces large enough to cover the dishes. Trim and press to seal around the edges, then brush the pastry with the beaten egg yolks to glaze.
- Place on a baking sheet and bake for 30–35 minutes or until the pastry is golden brown.
Portion out the turkey mixture into freezer-safe and ovenproof dishes (enamel or pyrex work well). Top with the pastry and glaze as above. Wrap tightly in clingfilm or foil, label and date before freezing.
Alternatively, use the recipe to make and freeze as one large pie, using a rectangular baking tin about 39.5 × 26cm (15½ × 10½ inches), 6.5cm (2½ inches) deep, but you will need to defrost it in the refrigerator overnight before baking for 45 minutes.
To cook from frozen
Preheat the oven to 160°C fan (350°F), Gas Mark 4. Uncover the ovenproof container or dish, place on a baking sheet and bake for 40–45 minutes or until the pastry is golden brown and the filling is piping hot.