Transform your festive leftovers into this delicious easy leftover turkey, gammon and sprout pie. Packed with a creamy filling and topped with a golden crust, it’s the ultimate comfort food for post-festive feasts.
It's such an easy pie to prepare and cook and the end result is absolutely delicious...tender meat and sprouts in a full of flavour creamy sauce, and topped with a flaky pastry crust. What more could you want, except for some delicious comforting sides to go along with it!!
Tips
- Protein substitutes - leftover ham or sausage will also work well in this pie.
- Vegetable substitutes - you can use leeks, peas or carrots instead of sprouts, if you prefer.
- Herbs and seasonings - add fresh herbs like thyme, sage or parsley to the sauce for an aromatic touch. A sprinkle of nutmeg can enhance the creamy flavour of the sauce too.
- Gluten-free option - use a gluten-free pastry or top the pie with mashed potatoes instead of pastry for a gluten-free version
- Low-carb option - use mashed cauliflower or a combination of mashed carrots and parsnips, instead of pastry, for a lighter, low-carb alternative.
- Vegetarian option - make this easy leftover turkey, gammon and sprout pie vegetarian by replacing the meat with sautéed mushrooms, spinach, or roasted squash and use vegetable stock for the sauce.
Frequently Asked Questions
Yes - you can prepare the filling and assemble the pie up to a day in advance. Keep it in the fridge, covered, and bake it just before serving. Add a few extra minutes to the baking time if baking directly from cold.
Puff pastry works beautifully for a light, flaky topping. Shortcrust pastry is another excellent option if you prefer a sturdier crust. For a lower-carb option, try mashed potato or cauliflower mash as a topping instead.
Yes - the pie can be frozen before or after baking. Wrap it tightly in cling film and tin foil, then freeze for up to 3 months. If freezing after baking, allow it to cool completely first. Reheat from frozen in a 180C fan oven until hot throughout.
Absolutely - fresh sprouts can be used, or you can substitute them with other vegetables like leeks, carrots, or peas. Lightly sauté fresh vegetables before adding them to the filling to ensure they cook through.
Serve the pie with a fresh green salad, roasted root vegetables, or creamy mashed potatoes for a comforting and complete meal.
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HOW TO MAKE THIS EASY LEFTOVER TURKEY, GAMMON AND SPROUT PIE
Ingredients
- 75g butter
- 1 medium onion, chopped
- 1 stick celery, diced
- 55g plain flour
- 500ml turkey or chicken stock or 100ml leftover gravy mixed with 400ml water (stock made using 1 cube or pot)
- 145ml milk (I use semi-skimmed)
- 55ml double cream (I use Elmlea to reduce calories!)
- 1 tbsp wholegrain mustard
- 400g leftover cooked turkey or chicken, cut into bite-sized pieces
- 200g leftover cooked gammon, diced slightly smaller than the turkey or chicken
- 150g leftover cooked brussels sprouts, halved
- salt and freshly ground black pepper
- 320g sheet ready-rolled puff pastry
- 1 egg yolk, beaten
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put a baking tray in the oven to heat.
- Melt the butter in a large saucepan or casserole over a medium heat. Add the onion and celery and cook for 10 minutes, until softened, stirring frequently. Stir the flour into the vegetables until completely absorbed (approx. 20 seconds), then gradually stir in the stock. Simmer to thicken to a sauce consistency, then slowly stir in the milk and cream and mustard, followed by the turkey or chicken, gammon and sprouts. Take off the heat and season, if needed, to taste.
- Transfer the pie filling into a suitable rimmed baking or pie dish (mine is 26cm diameter). Brush the rim of the dish with beaten egg yolk, then remove the puff pastry from its packaging and unroll it. If you need to, roll it a little thinner until it’s big enough to cover the pie dish.
- Cover the pie with the unrolled pastry and press the edges together firmly to seal. Trim any excess pastry. I decorate the top of the pie using the excess pastry!
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35 to 40 minutes, or until the pie is golden brown all over and the filling is piping hot.
- Serve with your choice of potatoes and vegetables – browse side dishes.
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Easy Leftover Turkey, Gammon and Sprout Pie
Ingredients
- 75 g (2.6 oz) butter
- 1 medium onion chopped
- 1 stick celery diced
- 55 g (1.9 oz) plain flour
- 500 ml (2 ¼ cups) turkey or chicken stock or 100ml leftover gravy mixed with 400ml water (stock made using 1 cube or pot)
- 145 ml (½ cup) milk (I use semi-skimmed)
- 55 ml (4 tbsp) double cream (I use Elmlea to reduce calories!)
- 1 tbsp wholegrain mustard
- 400 g (14.1 oz) leftover cooked turkey or chicken cut into bite-sized pieces
- 200 g (7.1 oz) leftover cooked gammon diced slightly smaller than the turkey or chicken
- 150 g (3.5 oz) leftover cooked brussels sprouts halved
- salt and freshly ground black pepper
- 320 g (11.3 oz) sheet ready-rolled puff pastry
- 1 egg yolk beaten
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put a baking tray in the oven to heat.
- Melt the butter in a large saucepan or casserole over a medium heat. Add the onion and celery and cook for 10 minutes, until softened, stirring frequently. Stir the flour into the vegetables until completely absorbed (approx. 20 seconds), then gradually stir in the stock. Simmer to thicken to a sauce consistency, then slowly stir in the milk and cream and mustard, followed by the turkey or chicken, gammon and sprouts. Take off the heat and season, if needed, to taste.
- Transfer the pie filling into a suitable rimmed baking or pie dish (mine is 26cm diameter). Brush the rim of the dish with beaten egg yolk, then remove the puff pastry from its packaging and unroll it. If you need to, roll it a little thinner until it’s big enough to cover the pie dish.
- Cover the pie with the unrolled pastry and press the edges together firmly to seal. Trim any excess pastry. I decorate the top of the pie using the excess pastry!
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35 to 40 minutes, or until the pie is golden brown all over and the filling is piping hot.
- Serve with your choice of potatoes and vegetables – browse side dishes.
Notes
- Protein substitutes - leftover ham or sausage will also work well in this pie.
- Vegetable substitutes - you can use leeks, peas or carrots instead of sprouts, if you prefer.
- Herbs and seasonings - add fresh herbs like thyme, sage or parsley to the sauce for an aromatic touch. A sprinkle of nutmeg can enhance the creamy flavour of the sauce too.
- Gluten-free option - use a gluten-free pastry or top the pie with mashed potatoes instead of pastry for a gluten-free version
- Low-carb option - use mashed cauliflower or a combination of mashed carrots and parsnips, instead of pastry, for a lighter, low-carb alternative.
- Vegetarian option - make this easy leftover turkey, gammon and sprout pie vegetarian by replacing the meat with sautéed mushrooms, spinach, or roasted squash and use vegetable stock for the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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