Turkey, leek and mushroom pie

Ingredients

• 600g cooked turkey
• 65g butter
• 60g plain flour
• 350ml milk
• 150ml chicken stock
• 225g mushrooms, sliced
• 1 large leek, finely sliced
• 2 tbsp creme fraiche
• 1 tsp Colman’s mustard
• Salt and pepper, for seasoning
• 1 packet ready rolled puff pastry

Method

1. Melt the butter in a pan, and then add the flour and cook on a low heat for 1 minute.
2. Gradually add the milk and chicken stock to make a sauce that coats the back of the spoon.
3. Add the creme fraiche and mustard.
4. In a separate pan, lightly fry the leeks and mushrooms.
5. Add the turkey, along with any leftover stuffing you might have, and stir through the sauce.
6. Pick a dish that the turkey mix will come to the top of, pour in the pie filling, and leave to cool.
7. Roll out the pastry for the lid, making sure to save some strips to put around the dish on the lip to attach the pastry.
8. Dampen the lip with water then put the pastry strips around the edge of the dish and then put the rolled pastry on top. Crimp edges and brush with a beaten egg or milk.
9. Cook at 200 C for about 40 mins. Turn oven down if it is browning too much.

This pie is best served with seasonal British vegetables – click here to find out what is in season.