Turkey and Ham Pie

The reason to buy a bird bigger than you strictly need. Cold turkey and ham, a creamy leek sauce and a lid of all butter pastry: this is what St Stephen’s Day is for, and it is better than the dinner that came before it.

Ingredients

• 600g cooked turkey, torn into rough pieces
• 250g cooked ham, diced
• 2 leeks, sliced and washed
• 50g butter
• 50g plain flour
• 500ml turkey stock, warm
• 150ml cream
• 2 tsp Dijon mustard
• A handful of parsley, chopped
• 1 sheet all butter shortcrust or puff pastry
• 1 egg, beaten, for glazing
• Salt and plenty of black pepper

Method

1. Step 1

   Soften the leeks

   Melt the butter in a wide pan over a medium heat. Add the leeks with a pinch of salt and cook gently for 8 to 10 minutes until soft and sweet, without letting them colour.

2. Step 2

   Make the sauce

   Stir in the flour and cook for two minutes. Add the warm stock a ladle at a time, stirring well between each addition, until you have a smooth sauce. Simmer for five minutes, then stir in the cream and mustard.

3. Step 3

   Add the meat

   Take the pan off the heat. Fold through the turkey, ham and parsley. Season well: cold turkey needs more pepper than you think. Let it cool for ten minutes, or the pastry will slump.

4. Step 4

   Top and bake

   Tip into a pie dish. Lay the pastry over, trim, and press the edges to seal. Cut two slits in the middle to let the steam out and brush all over with beaten egg.

5. Step 5

   Bake until golden

   Bake at 200C, fan 180C, for 35 to 40 minutes until the pastry is deep gold and the filling is bubbling at the slits. Rest for ten minutes before serving.