A perfect way to use up all the leftovers on Boxing Day!


Serves 6


  • 500g cooked turkey
  • 300g cooked ham
  • 300g leftover cooked vegetables
  • 200g stuffing and/or sausage meat
  • 30g cranberry sauce
  • 500g puff pastry
  • 1 egg

For the sauce:

  • 65g butter
  • 60g plain flour
  • 300ml hot turkey stock
  • 300ml double cream
  • 1 tbsp wholegrain mustard (optional)
  • Salt & pepper


Firstly, make the sauce.  Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes.  Gradually stir in the stock, then bring to the boil, continually stirring. Reduce to simmering and add the cream, then the mustard and season to taste.

Remove all meat from the turkey and cut into bitesize chunks, along with the ham.  Place all meat into a large pie dish with the vegetables, stuffing and cranberry sauce.  Pour the sauce over the top and mix a little to ensure everything is coated in the sauce.  Pop a pie funnel in the middle of the pie, if possible.

Preheat your oven to 180ºC/350ºF/gas mark 4.  Roll out the pastry to ensure it will cover the pie.  Brush the edges of the pie dish with a little beaten egg.  Place the pastry over the pie, leaving a little overhanging the edge.  If you haven’t got a pie funnel, make slits in the centre of the pastry.  Brush the pastry with beaten egg. Put in the oven for approximately 35-40 minutes, until the pastry is golden.