Cranberry, Turkey and Ham Pie

Cranberry, Turkey and Ham Pie

A fantastic way to use up that leftover turkey and ham, but in a deliciously tasty dish that will satisfy the whole family.


3 tbsp Cottage Delight Olive 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 tbsp Cottage Delight Wholegrain Mustard

4 sheets filo pastry 5 tbsp Classic Cranberry Sauce

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Preheat the oven to 180°C/fan 160°C/gas 4.

Heat 2 tbsp of the Cottage Delight olive oil in a large pan and cook the leeks for 10 minutes, until softened.

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.

Stir in the parsley and Cottage Delight Wholegrain Mustard and cook for a further 2 minutes. Pour into a 1.5-litre baking dish.

Scatter 5 tbsp Classic Cranberry Sauce over the pie mix. Then lightly scrunch the 4 filo sheets and place on top of the pie.

Brush the filo with the remaining Cottage Delight Olive Oil and bake for 25 minutes until golden. Serve with your choice of green vegetables.


Serves: 4 Preparation time: 20 minutes Cooking time: 25 minutes

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