Photo of Ham & turkey lattice pie by WW

Ham & turkey lattice pie

SmartPoints® value per serving
Total Time
0 min
0 min
0 min
This pie is great for making using leftover turkey. Ideal post-Christmas!


Ready Rolled Puff Pastry Sheets

200 g

Low Fat Spread

50 g


3 medium, sliced

Plain White Flour

40 g

Skimmed Milk

600 ml

Gammon/Ham Joint, Boiled

250 g, cut into bite-sized pieces

Roast Turkey, Skinless

500 g, cut into bite-sized pieces

Wholegrain Mustard

2 teaspoons, level

Parsley, fresh

4 tablespoons, chopped


  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Roll out the pastry thinly. Cut into long, thick ribbons and chill until needed. Heat a large, nonstick frying pan, add the low fat spread and melt. Add the leeks, season and cook gently for 10 minutes until softened. Add the flour and cook, stirring, for 5 minutes.
  2. Remove from the heat and add the milk. Stir until smooth and then slowly bring to the boil while stirring. Simmer for 2 minutes. Add the turkey and ham and heat through. Add the mustard and parsley and season to taste.
  3. Spoon the filling into a 2 litre (3½ pint) pie dish and moisten the rim of the dish with a little water. Lay the prepared pastry over the filling to create a lattice effect. Bake for 15–20 minutes until the pastry is golden and the filling is bubbling. Serve with steamed seasonal vegetables.