Cranberry, turkey and ham pie

Take some cranberries and filo pastry and transform your Christmas roast leftovers into this elegant turkey pie.

Serves: 4

Preparation time:  20 minutes

Cooking time:  40 minutes

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You will need

  • 3 tablespoons SO organic rapeseed oil
  • 300g leeks, trimmed and thickly sliced
  • 30g plain flour
  • 400ml semi skimmed milk
  • 500g leftover cooked roast turkey, cut into chunks
  • 150g leftover cooked ham, cut into chunks
  • ½ x 28g pack fresh flat leaf parsley, roughly chopped
  • 1 tablespoon wholegrain mustard
  • 4 sheets filo pastry
  • 80g fresh cranberries
  • 1 orange, zest only
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Recipe Information

Step by step guide to making Cranberry, turkey and ham pie

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat 2 tablespoons of the oil in a large pan and cook the leeks for 10 minutes, until softened.
  2. Sprinkle in the flour, then slowly stir in the milk. Bring to a simmer to thicken, then add the turkey and ham to the mixture.
  3. Stir in the parsley and mustard and cook for a further 2 minutes. Pour into a 1.5-litre baking dish.
  4. Lightly scrunch the 4 filo sheets and place on top of the pie, then scatter over the cranberries and orange zest.
  5. Brush the filo with the remaining oil and bake for 25 minutes until golden. Serve with your choice of green vegetables.

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Nutritional information for Cranberry, turkey and ham pie

Nutritional information for Cranberry, turkey and ham pie

Nutrition type per serving
Calories 538 kcal
Total Fat 17.0g
Saturated Fat 4.0g
Salt 1.64g
Sugar 8.7g

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