Christmas Leftovers Turkey Pies with Herbs –It’s the aftermath of Christmas dinner, which means containers upon containers of leftovers, be it mashed potatoes, carved ham, cranberry sauce. Don’t let anything go to waste! Everything edible ends up in our stomachs one way or another. Here’s a great recipe for leftover meat. You can use turkey, chicken, beef, ham. This works for everything! 

Christmas Leftovers: Turkey Pies with Herbs

Christmas Leftovers Turkey Pies with Herbs 1

Turkey Pies with Herbs



Turkey Pies w/ Herbs
(makes 12 servings)
(prep time: 1hr 40mins)


Pie Pastry: 

  • 2½ cups plain flour
  • 2 tsp kosher salt
  • 160g unsalted butter, chopped and softened
  • 3 tbsp iced water
  • ½ egg (for glazing)


  • 2 tsp dried herbs
  • ½ black pepper
  • ½ ground cumin
  • ½ paprika
  • Salt and pepper to taste
  • Fresh coriander
  • Fresh thyme
  • (optional) 1 tbsp black pepper sauce
  • ½ white onion
  • 4 cloves garlic
  • ½ carrot
  • 1 cup peas
  • 1 cup turkey (or any meat you have at hand)
  • 2 eggs
  • 12 regular muffin tins


Preheat your oven to 120°C (250ºF).

To Make Filling: 

1. Place garlic into a saucepan over medium heat with 2 tablespoons of olive oil. Toss in your onions after 3 to 5 minutes (after garlic browns) and cook it for 3 minutes, until they turn translucent. This is to bring out all the flavours of the garlic and onion.

2. Put in peas and carrots (you can use any veggies you want) and stir for 2 minutes on high heat. Turn the heat off and place veggies into the chiller for 10 minutes. In the meantime, you can make your crust. Of course, you can do this the other way around, but I prefer to prep my crust while letting my filling chill.

Christmas Leftovers Turkey Pies with Herbs

To Make Crust: 

1. Combine flour, salt and butter in a mixer or food processor for about 20 seconds, until mixture gets fine and crumbly. Add the iced water and process for another 20 seconds until everything comes together.

2. Knead your dough together in the bowl until you can form a smooth ball, and turn it onto a lightly floured surface. Roll into 4 separate balls, cling-wrap them and place in the refrigerator until required. The more you handle the dough, the faster the butter melts, which results in the dough being too soft to work with.

3. Cut out circles bigger than your muffin tins and press it into the tin. If you can’t find a cup or cutter of the appropriate size, a nifty trick would be to roll your dough to about a centimetre thick, put your muffin tin over it and cut out the shape with a butter knife. Then roll it out evenly to 1mm thick and line your tin. Once you’re done lining all your tins, pop them in the refrigerator and prepare your filling.

1. Mix dried herbs, black pepper, ground cumin, paprika, salt and pepper together.

2. Pull out the bowl of mixed veggies from the chiller and add 2 eggs, your herb mixture, coriander, thyme, leftover turkey (or any meat) and fold it together gently with a wooden spoon.

3. In a small bowl, lightly beat half an egg to use for glazing the top of the pies. Fill your tins with your turkey mixture. You can either cover it by coating the inside edge of pastry with egg and laying cut out dough circles over it and pressing it together. Alternatively, assorted shapes are fun to look at and eat too.

4. Bake for 50 minutes to an hour, until the tops turn a lovely golden brown.

5. Serve hot or at room temperature. These are pretty filling, so they’ll make a perfect dinner served with a fresh salad!


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