Don Signature Crab - Singapore Food Guide

Turkey & Ham Christmas Pie

A Singapore-style festive turkey & ham Christmas pie — flaky baked pastry filled with creamy leftover turkey, smoky ham and herbs, perfect for family potlucks and kaiseki-style sharing.

Turkey & Ham Christmas Pie

About this dish

This Turkey & Ham Christmas Pie turns leftover roast turkey and glazed ham into a comforting, shareable bake that suits Singapore family gatherings, church potlucks and neighbourhood kopi sessions after a festive makan. Think of it as a cross between a Western Christmas pie and the kind of hearty dish you’d see on a zi char family table — familiar, generous and built for sharing.

The filling is rich and savoury: shredded turkey, diced ham, sautéed onion, carrot and mushroom bound in a creamy herb gravy with a splash of white wine or stock. Encased in golden puff pastry or a sturdy shortcrust, the pie bakes until the top is glossy and flaky. Texturally you get crisp pastry, soft chunks of meat and a silky sauce — comforting for rainy Singapore evenings in the heartlands from Tiong Bahru to East Coast.

Serve warm for potlucks, festive lunches, or even a casual supper after a late-night show at Orchard Road. For a local twist, offer a side of tangy achar or a spoonful of pineapple chutney, or set out sambal for friends who like heat. This recipe works brilliantly with supermarket-bought pastry from NTUC, Cold Storage or Sheng Siong and is ideal for home cooks who want a fuss-free statement dish for Christmas or any family get-together.

Ingredients

  • 500 g cooked turkey, shredded or chopped (leftover roast turkey works well)
  • 200 g cooked ham, diced (smoked or honey-glazed)
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped (about 150 g)
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 150 g)
  • 150 g chestnut or button mushrooms, sliced
  • 2 celery sticks, diced (optional, about 80 g)
  • 40 g plain (all-purpose) flour
  • 250 ml chicken or turkey stock (low-sodium)
  • 100 ml double cream or thick pouring cream
  • 50 ml dry white wine or additional stock (optional)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1/2 tsp freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • 1 sheet ready-rolled puff pastry (about 320–350 g) or shortcrust pastry for base + top
  • 1 egg, beaten (for egg wash)
  • 2 tbsp chopped fresh parsley for garnish
  • Optional: 60 g dried cranberries or pineapple chutney for a sweet-tart contrast
  • Optional: 1 small red chilli (sliced) or 1 tsp sambal for those who want a Singapore chilli kick

Step-by-Step Method

  1. Preheat the oven to 200°C (180°C fan). If using a pie dish, lightly butter or line it and have ready-rolled pastry at room temperature so it’s easy to handle.
  2. Heat a large heavy-based frying pan or skillet over medium-high heat. Add the butter and once foaming, add the chopped onion, carrot and celery. Sauté for 6–8 minutes until softened and starting to colour.
  3. Add the garlic and mushrooms and cook for another 3–4 minutes until the mushrooms release their juices and begin to brown. Keep the pan fairly hot so you get a little caramelisation (a technique like getting wok-hei flavour, but in a skillet).
  4. Sprinkle the flour over the vegetables, stir well and cook for 1–2 minutes to remove the raw flour taste. This helps thicken the filling.
  5. Slowly pour in the white wine (if using) and let it reduce for a minute, then add the stock while stirring to avoid lumps. Simmer for 3–4 minutes until the mixture thickens to a loose, gravy-like consistency.
  6. Stir in the cream, Dijon mustard, Worcestershire sauce, thyme and nutmeg. Add the shredded turkey and diced ham, fold gently and heat through for 2–3 minutes. Taste and season with salt and pepper — Singapore palates often prefer a touch more seasoning, so adjust as needed.
  7. Spoon the filling into the prepared pie dish (or divide between individual ramekins). If using dried cranberries or chutney, fold some into the filling or dot on top for pops of sweetness.
  8. Roll out the pastry to cover the pie, trim and crimp the edges, and cut a few small vents in the top to release steam. Brush the pastry with beaten egg for a glossy finish.
  9. Bake on the middle rack for 25–35 minutes until the pastry is golden and crisp and the filling is bubbling. For a deeper colour, bake the first 15 minutes at 200°C then reduce to 180°C for the remainder.
  10. Remove from the oven and rest for 10–15 minutes — resting helps the filling set so the pie slices cleanly. Garnish with chopped parsley before serving.
  11. Serve warm with sides like mashed potato, a tangy achar or green salad. Leftovers freeze well; reheat in a 160°C oven until warmed through to keep the pastry crisp.

Tips & Serving Ideas

  • Use leftover roast turkey and ham — it’s the easiest and most economical option for festive cooking in Singapore.
  • If you can’t find ready-rolled puff pastry, buy block puff at NTUC, Cold Storage or Sheng Siong and roll it on a floured surface; chill before baking to help it lift.
  • To avoid a soggy base, blind-bake the bottom crust for 8–10 minutes or heat the filled pie in a hot oven so the pastry seals quickly.
  • Adjust seasoning like a zi char cook: taste and add a pinch of sugar, more Worcestershire or a little soy for depth depending on your family’s preference.
  • Make ahead: assemble the pie up to the egg wash step and refrigerate for up to 24 hours, or freeze unbaked for up to 2 months. Bake from frozen adding 10–15 minutes.
  • For a local chilli twist, serve sambal on the side or stir a small amount into the filling — it pairs surprisingly well with the sweet-salty ham.
  • Reheat leftovers in a ventilated oven at 160°C for 10–15 minutes to restore crisp pastry rather than microwaving, which makes the crust soggy.

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