Try this turkey and ham raised pie, then check out our classic turkey and ham pie, turkey curry and turkey ramen


  • 200g turkey breast mince
  • 3 cumberland sausages, skinned
  • a small bunch sage, finely chopped
  • 50g  dried breadcrumbs
  • 3 spring onions, finely diced
  • 250g raw turkey breast, cut into 5mm cubes 
  • 300g piece cooked ham or gammon, fat and skin removed and thickly sliced 
  • 1 beaten egg yolk, for glazing
  • 3 leaves gelatine
  • 150ml chicken stock


  • 200g lard, plus extra for the tin
  • 575g plain flour


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Mix 100g of the turkey mince with the sausagemeat, half the sage, breadcrumbs and spring onion. Put the rest of the turkey mince in a bowl with the diced turkey and the rest of the sage and season well. Mix together with clean hands.

  • STEP 2

    Grease a raised pie tin or large loaf tin lightly with lard. To make the pastry dough, put 220ml water and the lard in a small saucepan over a medium heat until the lard melts. Pour into the flour and mix with a wooden spoon until smooth.

  • STEP 3

    Take 2/3 of the dough and line the tin, using your fingers to press the dough around the bottom, up the sides and around the top edge, leaving a slight overhang of around 1cm. The texture is a bit like playdough/putty so you’ll be able to mould it into an even layer.

  • STEP 4

    Add the ham, packing it neatly into the bottom. Add the sausage mix, again packing it in neatly, then finish with the turkey mix in an even layer.

  • STEP 5

    Brush the overhang of the pie with egg. To make the lid, roll or pat out the remaining dough into an oval shape. Use your hands to press the dough into the edges of the tin to get rid of any air bubbles. Pinch or crimp the overhang and the lid together. Make a hole in the middle of the lid then glaze with egg wash. Cook for 1 hour 40 minutes. Cool fully in the tin (do not remove from the tin).

  • STEP 6

    To make the jelly, soak the gelatine in water for 5 minutes and heat the stock until hot but not boiling. Remove the gelatine from the water and squeeze out any excess liquid, then stir into the stock to dissolve it. Cool to room temperature. Using a funnel, carefully pour the jelly bit by bit into the steam hole of the pie, waiting for a few seconds before each addition. If the liquid leaks from the bottom of the pie, chill it for 15 minutes for the jelly to seal the hole, then add the rest. Put the pie into the fridge to set overnight. Release from the tin to serve.

Check out our best ever Christmas leftover recipes

California grilled reuben

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