Ingredients

• Short crust (click for my recipe)
• 14oz - 400g leftover turkey meat or roasted chicken.
• 220g - 8oz diced ham leftovers or use smoked ham.
• 1½ tbs - 50g butter
• 1 leeks
• 2 garlic cloves
• 1 cup frozen peas
• 3 tbsp plain flour
• 2 ½ cups chicken stock (or make stock with turkey carcass)
• 1 tsp mustard
• 7oz - 200g Mushroom (5 large)
• 1½ tsp dried tarragon
• ½ cup heavy (double) cream
• 1 egg yolk
• 1 tsp sesame seeds
• salt & pepper
• 1 bay leaf (For stock)

Steps

• Step 1

  If you have a turkey or even chicken carcass, place it in a large pot, cover with water, add a bay leaf and simmer gently for 45 minutes.  Remove carcass, strain and set aside.

• Step 2

  Remove meat from turkey ideally using your fingers.  Feel for any grizzly or fatty bits and trim those off.  Cut into small chunks.  Set aside.

• Step 3

  Wash, trim and finely slice the leek.  In a large heavy bottomed pot on low to medium heat, add the butter, once melted add the chopped leeks.  Leave to sweat 10 minutes then add the minced garlic.  Stir occasionally do not brown.  Add the flour, mix well and cook for 5 minutes. Then add the chicken stock and bring to the boil.  Once thickened, add the mustard, chopped turkey meat and diced ham pieces, diced mushroom, tarragon and leave to simmer 5 minutes as you occasionally mix.  Season to taste with salt and pepper (taste first) then add the frozen peas and cream.  Mix evenly, cook gently 5 minutes and set aside. Leave to cool.  Once cool enough, you can refrigerate.

• Step 4

  Using a 9 inch baking cake pan, grease it thoroughly using butter.  Line it with your pie crust, and trim edges using a knife. Cover with cling film, and to avoid shrinkage, leave to rest 30-60 minutes in the fridge.

• Step 5

  Preheat your oven to at 340°F – 170°C

• Step 6

  Once rested, fill your lined pie dish with the turkey mixture, ensure you pack it nicely into the corners, then flatten the top.

• Step 7

  Separate an egg, and place the yolk in a small bowl.  Using a pastry brush, brush the top edges of the pastry with the egg yolk.

• Step 8

  Cover the top with more pie crust and trim away any excess pastry around the edges.  You can crimp the sides or use a fork to create a design along the edges.

• Step 9

  Coat the top using the rest of the egg yolk (You can add a tablespoon of cream to the egg yolk, to make it easier to spread).  Sprinkle sesame seeds from up high. Cut a small triangle in the centre to help release the steam.  In a convection oven, bake for 50 min at 340°F – 170°C.  You should see steam and bubbling in the centre hole once cooked.   Cook 15 to 20 per cent longer in standard oven.

• Step 10

  Once cooked, leave to cool at room temperature for 90 minutes.  Place a plate over the top, flip upside-down, place a serving plate on top and flip back again.  To reheat, place in oven.

Little Tips

While baking, keep an eye on the browning, if it starts to get too dark, cover with a loose piece of aluminium foil.  Serve with a nicely dressed green salad.