Ingredients

• 350g/12oz plain flour
• 125g/4½oz butter
• chilled and diced
• 75g/2½oz lard
• chilled and diced
• iced water
• salt
• 1 free-range egg
• beaten
• to glaze
• 15g/½oz butter
• 3 leeks
• thickly sliced
• 100ml/3½fl oz dry white wine
• 500g/1lb 2oz cooked turkey
• diced
• 200g/7oz cooked ham
• diced
• 200g/7oz stuffing
• broken up
• freshly ground black pepper
• 50g/1¾oz butter
• 50g/1¾oz plain flour
• 400ml/14fl oz turkey or chicken stock
• 200ml/7fl oz full-fat milk
• 100ml/3½fl oz single cream
• few tarragon leaves
• finely chopped

Directions

• First make the pastry. Rub the flour
• butter and lard together until it resembles fine breadcrumbs and add a good pinch of salt.
• Add just enough iced water to bind the pastry together without it being too crumbly
• then form it into a ball
• wrap it in cling film and chill it in the fridge.
• To make the filling
• heat the butter in a casserole and add the leeks. Season with salt and pepper
• then add the wine. Cover and leave on a low heat until the leeks are just tender
• then remove the leeks with a slotted spoon and reserve any liquid.
• For the sauce
• melt the butter in a separate saucepan and add the flour. Stir until you have a thick roux
• then gradually add the stock
• milk and cream
• stirring thoroughly with each addition to make a creamy béchamel. Add the reserved liquid from cooking the leeks.
• Add the turkey
• ham
• stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up. Leave to cool completely.
• Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up.
• To assemble the pie
• take two-thirds of the pastry. Roll it out to line a large pie dish – around 25cm/10in in diameter. Add the filling – it should more than fill the pie dish and give you a slightly domed top.
• Roll out the remaining pastry. Brush the edges of the bottom piece of pastry with beaten egg
• then place over the top piece. Trim the edges and crimp together. Use the trimmings to make any decorations you like
• then brush the whole thing with egg wash. Cut two small holes in the centre of the crust.
• Bake for 35–40 minutes
• or until the pie is a rich golden-brown colour and the filling is piping hot.