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Turkey, Ham, Leek and Mushroom Pie
Essential Cuisine

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Turkey, Ham, Leek and Mushroom Pie

Turkey, Ham, Leek and Mushroom Pie
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


60g unsalted butter

200g finely chopped onion

300g  white of leek, shredded

200g  button mushrooms, sliced

1litre Essential Cuisine No1 Chicken Gravy (as per instructions-75g per litre)

10g Essential Cuisine Turkey Stock Mix

100ml double cream   
5g flat parsley, chopped

400g cooked turkey meat, diced

400g  cooked ham or gammon, diced

Good twist of freshly ground pepper

Sea salt, season to your taste

For the Shortcrust Pastry:

500g plain flour

5g salt

150g unsalted butter

150g lard

Cold water

1 beaten egg, for glazing the pie


  1. Preheat oven to 190˚c.

  2. Heat the butter in a thick bottomed pan.

  3. Gently fry the onion, leek and mushrooms until softened but with not too much colour.

  4. Stir in the gravy, turkey stock mix and cream.Bring to the boil and simmer gently for 5 minutes, then stir in the parsley, leave to cool.

  5. Place the diced turkey and ham into a large, deep pie dish, pour over the cooled sauce and season to your taste with freshly ground pepper and sea salt.

  6. Mix together thoroughly and allow to cool.
    For the Shortcrust Pastry:

  7. Sift the flour and salt into a bowl.vAdd the butter and lard, then rub together with your fingertips until the mixture forms fine crumbs.

  8. Make a well in the centre of the mixture and add enough water to carefully work the crumbs together to form a ball.

  9. Wrap the ball tightly in cling-film and chill in the fridge for 30 minutes.
    Remove pastry from the fridge remove the cling-film, place on a floured work surface and kneed with your hands for 1 minute or so, until the pastry is smooth.

  10. Roll out the pastry to 5mm thick. Wet the edges of the pie dish and then cover with pastry. Scallop the edges with a sharp knife and decorate the top with leaves, using the pastry trimmings.

  11. Glaze the pastry with beaten egg and bake at 220ᵒc for 20 minutes, then reduce the heat to 180ᵒc for a further 30 minutes.

  12. Your Turkey, Ham, Leek and Mushroom Pie is now ready to serve, why not with your choice of seasonal vegetables and hot buttered new potatoes.

This recipe features...

Turkey Stock Mix

Turkey Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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