2 kg leeks , washed, trimmed; white end chopped into chunks chop the green very finely
½ bunch fresh thyme , leaves picked
Olive oil
Sea salt
Freshly ground black pepper
1/2 cup of white wine
800 g cooked white turkey meat , torn into big chunks
300 g of the left over Christmas ham chopped into chunks
2 heaped tablespoons plain flour
2 pints chicken stock
1/pint of double cream
Roll of shop bought puff pastry
1 free-range egg , beaten
Method
Preheat your oven to 190°C/375°F/gas 5. Put onion, garlic and leek in a large pan on a medium heat and add your thyme leaves. Add a glug of olive oil and let it all fry off a few minutes. Add a pinch of salt and pepper then pop the lid on top and turn the heat down to medium.
Let the leek, onion and garlic cook away gently for around 20 mins, stirring every 10 mins to avoid it sticking.
Add white wine and cook off for approximately 5 minutes.
When the wine has cooked off add your turkey and ham and stir well.
Add flour and stock and then turn the heat up and bring everything back up to the boil. When the mixture has thickened add cream
Get a deep baking dish roughly 22 x 30cm and place your turkey and ham mixture in the base. Lay your pastry on top, tuck the ends under and then gently score the pastry diagonally with your knife.
Add a pinch of salt to your beaten egg and then brush the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready serve with some lovely homemade cranberry sauce, roasted potatoes and salad.
