Ham and Turkey Winter Pie

Cook the leeks and thyme in the butter for 10 mins to soften, then stir in the garlic and cook for 5 mins more. Stir in the flour, cook for 3 mins, then add the vinegar and cook for another minute. Gradually add the stock, stirring to combine, then pour in the cream and bring to a simmer for 5 mins to thicken. Remove from the heat, stir in the meat, mustard and parsley, then season and set aside to cool.
Heat the oven to 200C. Spoon the pie filling into a 1.5 litre pie dish, then brush the edges of the pastry with egg and lay over the top of the filling. Press the edges to seal, cut a steam hole in the middle, then brush the pastry with the remaining egg. Bake in the oven for 45 mins or until puffed and golden, then leave to stand for 5 mins before serving with your favourite greens.

90 mins

6 serving

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