Turkey And Ham Parcel

In: Meals

Submitted by Christine Stocks

  Cooking temperature: 220°C


  • 250 g Cooked Turkey
  • 250 g Ham
  • 50 g Butter
  • 1 Onion
  • 50 g Plain Flour
  • 250 ml Milk
  • 50 ml Vegetable Stock
  • 50 ml White Wine
  • 6 Button Mushrooms
  • 1 Celery Stick
  • 1 Leek
  • 1 tablespoon Chopped Parsley
  • 2 teaspoons Dijon Mustard
  • 250 g Puff Pastry
  • 1 Egg


  1. Preheat the oven to 220°C/425°F/gas 7.
  2. Melt the butter in a nonstick pan and add the chopped onions and cook for five minutes until soft.
  3. Add the flour off the heat, then gradually stir in the milk.
  4. Whisk in the stock and wine and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard. The sauce should be quite thick. Leave on one side.
  5. In a non stick frying pan gently fry the whole mushrooms, chopped celery and leek until cooked but not brown.
  6. Add the turkey and ham pieces, the fresh herbs and finally stir in the sauce. Leave to cool.
  7. Meanwhile roll out the pastry on a floured surface to measure about 30cm x 40cm then transfer it to a lightly greased baking tray.
  8. Spoon the turkey mix on to one side of the pastry and brush the edges of the pastry with some of the beaten egg.
  9. Fold over the pastry top and press the edges firmly with a fork. Trim the corners and use these to decorate the top of the pastry. Make a small hole to allow the steam to escape.
  10. Brush the top of the pastry with a little beaten egg and bake in the oven for 20 mins. After this time reduce the heat to 150°C/3250°F/gas 4 and bake for a further 10 mins.


This recipe is very versatile, you can use any cold meat and substitute almost any vegetables you like to your pie, whatever you have to hand.

If you have cream or crème frâiche left over, use this insead of the milk.

If you don't have enough white wine, miss this out and use extra stock.

Add some stilton cheese if you have some left over.


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