- 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
- Melt the butter in a pan, and then add the flour and cook on a low heat for 1 minute.
- Gradually add the milk and chicken stock to make a sauce that coats the back of the spoon.
- Add the creme fraiche and mustard.
- In a separate pan, lightly fry the leeks and mushrooms.
- Add the turkey, along with any leftover stuffing you might have, and stir through the sauce.
- Pick a dish that the turkey mix will come to the top of, pour in the pie filling, and leave to cool.
- 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.
- 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.
- 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.