Joe Wicks' Turkey, Ham & Mushroom Filo Pie recipe

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Use up your Christmas leftovers with this delicious pie recipe from Joe Wicks

    Joe Wicks' chicken pie has proved incredibly popular with his legions of fans, and now the Body Coach has given the dish a festive twist with turkey and ham - the perfect way to use up any leftovers this Christmas! Joe says: "Have you had your fill of leftover turkey chilli or curry? This is another tasty way to use up your festive food for a crowd. The crispy filo is a delicious contrast to the creamy filling."

    Prep: 10 mins

    Cook: 30 mins

    MORE: Get lean in 15 with Joe Wicks' HIIT workout

    INGREDIENTS:

    • 3 tbsp coconut oil
    • 1 large leek, finely chopped
    • 2 large carrots, finely chopped
    • 200g button mushrooms, sliced
    • 1 tbsp cornflour
    • 400ml hot chicken stock
    • 2 tsp Dijon mustard
    • 3 tbsp creme fraiche
    • 300g leftover turkey, cut into chunks
    • 200g thick-sliced ham, roughly chopped
    • 1 tbsp each of chopped fresh tarragon and parsley
    • 4 sheets filo pastry

    RECIPE: Joe Wicks' American-style Blueberry Pancakes

    METHOD:

  • Melt 2 tablespoons of the coconut oil in a medium pan over a low heat. Chuck in the leek, carrots and mushrooms and cook for 15 minutes until softened but not coloured.
  • Stir in the cornflour and cook for one minute. Gradually add the stock, stirring constantly, until the sauce is smooth. Simmer for 10 minutes.
  • Add the cooked turkey, ham and chopped herbs and spoon the mixture into a medium pie dish.
  • Preheat your oven to 200⁰C (fan 180⁰C/ gas mark 6). Melt the remaining coconut oil in a small pan.
  • Unroll the filo pastry and cover with a clean damp tea towel. Put a single sheet on a board and brush with a little oil. Roughly scrunch up the pastry and put on top of the turkey mixture. Repeat with the remaining filo until the top of the pie is covered.
  • Bake for 20-25 minutes until the filo is golden and the pie mixture is bubbling. Get stuck in!

    • For more delicious recipes to share with family and friends this Christmas, by Joe Wicks is out now (Bluebird)

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