Ingredients

• 400g/14oz plain flour
• plus extra for dusting
• pinch of salt
• 65g/2¼oz chilled butter
• 160g/5¾oz frozen butter
• 45g/1½oz butter
• 2 large leeks
• washed and roughly sliced
• 1 orange
• juice and finely grated zest only
• 50ml/2fl oz medium sherry
• 3 tbsp plain flour
• 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)
• 1 heaped tsp wholegrain mustard
• 600g/1lb 5oz leftover turkey meat
• cut into bite-sized pieces
• 250g/9oz cooked ham
• cut into bite-sized pieces
• 2 tbsp roughly chopped tarragon
• 200ml/7fl oz single cream
• 1 free-range egg
• beaten for egg wash
• salt and white pepper

Directions

• For the pastry
• mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).
• Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat
• adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using.
• For the filling
• melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice
• zest and sherry. Cover and cook gently for 6 minutes
• stirring occasionally until the leeks are just tender. Remove the lid and increase the heat
• reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard
• turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel
• put it in the middle of the filling.
• Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash
• then place the pastry strip onto the rim and brush it with more egg wash.
• To make the pie lid
• cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash
• arrange any decorations on top of the pie and brush these with egg too.
• Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.