The Boxing Day pie that uses up the last of the roast turkey and ham, folded through leeks and a creamy mustard sauce under puff pastry.
Prep
20 mins
Cook
45 mins
Servings
6
Per serving
£1.85
Difficulty
easy
The dish I make every year on the 27th to work through the fridge - it's forgiving on quantities, so use whatever leftover turkey and ham you've got.
Melt the butter in a large saucepan and cook the leeks gently for 10 minutes until soft but not coloured.
Stir in the flour and cook for a minute, then dissolve the stock cube in 250ml boiling water and gradually stir it in along with the milk, stirring until smooth and thickened.
Simmer for 5 minutes, then stir in the shredded ham, turkey, mustard and parsley. Season to taste and leave to cool for 15 minutes.
Preheat the oven to 200C (180C fan). Spoon the filling into a pie dish, top with the pastry, trim and crimp the edges, and cut a steam vent.
Brush with beaten egg and bake for 30-35 minutes until the pastry is well risen and golden.