Ekani Ella Mary Berry’s turkey and ham pie is a comforting, classic British dish that makes perfect use of leftover roast turkey and ham. The filling is creamy, savoury, and well-balanced, while the pastry topping turns crisp and golden in the oven. This pie is ideal for post-Christmas meals, family dinners, or make-ahead comfort food. Baked in the oven using simple ingredients, it delivers warmth, flavour, and a sense of home cooking without feeling heavy.
What Is Mary Berry’s Turkey and Ham Pie?
Mary Berry’s turkey and ham pie is a traditional British pie made with cooked turkey, ham, vegetables, and a creamy sauce, all topped with pastry. It focuses on gentle seasoning, a smooth sauce, and a filling that stays moist rather than dry. The pie is designed to be filling, easy to slice, and suitable for feeding a crowd.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Perfect for leftovers – Makes excellent use of turkey and ham
- Comforting and filling – Ideal for cold-weather meals
- Simple, reliable method – Easy to follow and hard to get wrong
- Family-friendly flavours – Mild and well-balanced
- Great make-ahead dish – Reheats well
Essential Ingredients to Make Mary Berry Turkey and Ham Pie
- Cooked turkey – 400 g, diced
- Cooked ham – 250 g, diced
- Onion – 1 medium, finely chopped
- Carrots – 2 medium, diced
- Frozen peas – 100 g
- Unsalted butter – 40 g
- Plain flour – 40 g
- Chicken stock – 500 ml, hot
- Milk – 150 ml
- Double cream – 100 ml
- Fresh parsley – 2 tablespoons, chopped
- Salt – to taste
- Black pepper – to taste
- Ready-rolled puff pastry – 1 sheet
- Egg – 1, beaten (for glazing)
Handy Kitchen Tools for Best Results
- Large saucepan
- Wooden spoon or whisk
- Pie dish
- Sharp knife and chopping board
- Pastry brush
Step-by-Step Guide to Making Mary Berry Turkey and Ham Pie
- Prepare the vegetables – Chop the onion and carrots into small, even pieces so they cook evenly.
- Soften the base – Melt the butter in a large saucepan over medium heat, add the onion and carrots, and cook gently for 5–6 minutes until softened.
- Make the sauce – Stir in the flour and cook for 1 minute, then gradually add the hot stock while stirring to avoid lumps.
- Add dairy – Pour in the milk and cream, stirring until the sauce thickens and becomes smooth.
- Season gently – Add salt, black pepper, and chopped parsley.
- Add the filling – Stir in the turkey, ham, and peas, then remove from the heat.
- Assemble the pie – Spoon the filling into a pie dish and allow it to cool slightly.
- Top with pastry – Cover with puff pastry, trim the edges, crimp lightly, and cut a small steam hole.
- Glaze and bake – Brush with beaten egg and bake at 200°C (180°C fan) for 30–35 minutes until golden and bubbling.
- Rest briefly – Allow the pie to stand for 10 minutes before serving.
What I Got Wrong (And How I Fixed It)
- Watery filling – Letting the sauce thicken fully before adding meat solved this
- Soggy pastry base – Cooling the filling slightly before topping helped
- Bland flavour – Proper seasoning at the sauce stage made a difference
- Overbrowned pastry – Covering loosely with foil prevented burning
Healthier Version of Mary Berry Turkey and Ham Pie
- Reduced cream – Use more milk and less cream
- Extra vegetables – Add leeks or mushrooms
- Smaller portions – Serve with vegetables instead of potatoes
- Light pastry use – Use pastry only on top
Ingredient Substitutions for Mary Berry Turkey and Ham Pie
- Turkey – Chicken works well
- Ham – Smoked bacon lardons
- Double cream – Single cream or crème fraîche
- Puff pastry – Shortcrust pastry
Pairing Ideas: What to Serve With Mary Berry Turkey and Ham Pie
- Mashed potatoes – Classic comfort pairing
- Steamed greens – Broccoli or green beans
- Carrots or peas – Simple vegetable sides
- Gravy – Optional, but comforting
- Cranberry sauce – Adds contrast
Expert Tips to Make Perfect Mary Berry Turkey and Ham Pie
- Use cooked meat only – Prevents dryness
- Season the sauce first – Meat adds its own salt
- Cool filling slightly – Protects the pastry
- Cut a steam hole – Prevents sogginess
- Bake until bubbling – Ensures the filling is hot
- Rest before cutting – Cleaner slices
Creative Ways to Customize Mary Berry Turkey and Ham Pie
- Mustard kick – Add a teaspoon of Dijon
- Herb blend – Use thyme or tarragon
- Cheesy version – Stir in grated cheddar
- Leek addition – Swap carrots for leeks
Storing Mary Berry Turkey and Ham Pie the Right Way
- Refrigerate leftovers – Store covered for up to 3 days
- Cool before storing – Prevents condensation
- Freeze unbaked or baked – Up to 2 months
- Label clearly – Helpful for leftovers
How to Reheat Mary Berry Turkey and Ham Pie (If Needed)
Reheat in the oven at 170°C covered loosely with foil until heated through. Avoid microwaving large portions, as it softens the pastry.
Nutritional Breakdown (Per Serving)
- Calories: ~480 kcal
- Carbohydrates: ~28 g
- Fats: ~30 g
- Protein: ~32 g
- Sugar: ~4 g
Mary Berry Turkey and Ham Pie Recipe
Mary Berry’s turkey and ham pie is a traditional British pie made with cooked turkey, ham, vegetables, and a creamy sauce, all topped with pastry. It focuses on gentle seasoning, a smooth sauce, and a filling that stays moist rather than dry. The pie is designed to be filling, easy to slice, and suitable for feeding a crowd.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
-
Cooked turkey – 400 g, diced
-
Cooked ham – 250 g, diced
-
Onion – 1 medium, finely chopped
-
Carrots – 2 medium, diced
-
Frozen peas – 100 g
-
Unsalted butter – 40 g
-
Plain flour – 40 g
-
Chicken stock – 500 ml, hot
-
Milk – 150 ml
-
Double cream – 100 ml
-
Fresh parsley – 2 tablespoons, chopped
-
Salt – to taste
-
Black pepper – to taste
-
Ready-rolled puff pastry – 1 sheet
-
Egg – 1, beaten (for glazing)
Instructions
-
Prepare the vegetables – Chop the onion and carrots into small, even pieces so they cook evenly.
-
Soften the base – Melt the butter in a large saucepan over medium heat, add the onion and carrots, and cook gently for 5–6 minutes until softened.
-
Make the sauce – Stir in the flour and cook for 1 minute, then gradually add the hot stock while stirring to avoid lumps.
-
Add dairy – Pour in the milk and cream, stirring until the sauce thickens and becomes smooth.
-
Season gently – Add salt, black pepper, and chopped parsley.
-
Add the filling – Stir in the turkey, ham, and peas, then remove from the heat.
-
Assemble the pie – Spoon the filling into a pie dish and allow it to cool slightly.
-
Top with pastry – Cover with puff pastry, trim the edges, crimp lightly, and cut a small steam hole.
-
Glaze and bake – Brush with beaten egg and bake at 200°C (180°C fan) for 30–35 minutes until golden and bubbling.
-
Rest briefly – Allow the pie to stand for 10 minutes before serving.
FAQs
Can I make turkey and ham pie in advance?
Yes, the pie filling can be prepared a day ahead and stored in the fridge. Assemble with pastry and bake on the day of serving for the best texture and flavour.
How do I stop the pastry from going soggy on the bottom?
Make sure the filling is completely cool before adding the pastry. Using a hot oven and baking the pie on a preheated tray also helps keep the base crisp.
Can I use shortcrust pastry instead of puff pastry?
Yes, shortcrust pastry works well and gives a more traditional pie texture. Puff pastry is lighter and flakier, while shortcrust provides a sturdier finish.
How do I know when turkey and ham pie is fully cooked?
The pie is ready when the pastry is golden and crisp, and the filling is bubbling gently around the edges. This usually takes 30–35 minutes in a hot oven.
Wrapping It Up
Mary Berry’s turkey and ham pie is a comforting way to turn leftovers into a proper meal. Creamy, well-seasoned, and topped with crisp pastry, it is a dependable recipe that brings warmth and satisfaction to the table every time.
