Meat-Free Turkey, Ham and Leek Pie

Delicious recipes from The Pioneers of Plant-Based Food
Chunks of meat-free turkey and gammon cooked with creamed leeks, flavoured with tarragon and topped with golden puffed pastry. A great for using up the Sunday roast leftovers.

Meat-Free Turkey, Ham and Leek Pie




  • One VBites Meat-free ‘Turkey’ Roast (390g), cubed
  • One VBites Meat-free ‘Gammon’ Roast (390g), cubed
  • 3 tbsp of sunflower oil
  • 3 tbsp of margarine
  • 3 trimmed leeks, diced
  • 200g of button mushrooms, diced
  • 300ml of vegetable stock
  • 2 tbsp of plain flour
  • 250ml dairy-free cream (Oatly or Provamel)
  • 2 tbsp of chopped tarragon
  • 1 tsp of cracked black pepper
  • 1 tbsp of nutritional yeast flakes
  • 225g of vegan puff pastry (Jus-Rol)
  • 2  tbsp of soya milk


  1. Preheat the oven to 200c – Gas mark 6
  2. Heat oil in a large frying pan and lightly fry the cubed turkey and gammon style pieces until sealed on each side.
  3. In a large saucepan melt the margarine and add the leeks and mushrooms, cook for 4-5 minutes until soft and the liquid has mostly evaporated.
  4. Sprinkle the plain flour over the mix and stir through. Add the vegetable stock and yeast flakes and simmer for 4-5 minutes.
  5. Once the sauce has started to thicken add the turkey and gammon style pieces and stir through.
  6. Lastly add the tarragon, dairy-free cream and black pepper. Season to taste with salt if needed.
  7. Pour pie filling into a pie dish. Roll out the puff pastry and cover the top. Brush with a little soya milk and bake for 20-30 minutes until the pastry is fully risen and golden brown.

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