Ingredients 

• 45g/1½oz butter
• 2 large leeks, washed and roughly sliced
• 3 tbsp plain flour
• 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover
• gravy and 250ml/9fl oz stock)
• 1 heaped tsp English mustard powder
• 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces
• 250g/9oz cooked ham, cut into bite-sized pieces
• 2 tbsp roughly chopped thyme 
• 200ml/7fl oz single cream
• 1 free-range egg, beaten for egg wash
• salt and white pepper
• Ready to roll puff pastry

Method

1. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan. 
2. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender.
3.  Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid.
4.  Sprinkle the flour over the leeks and stir to mix evenly. 
5. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. 
6. Add the mustard powder, turkey and ham and stir. 
7. Finally add the thyme and cream. 
8. Season to taste with a little white pepper and salt.
9. Preheat the oven to 200C/180C Fan/Gas 6.
10. Roll out half the pastry and line a pie dish.
11. Pour the pie filling into the dish, and allow to cool. – If you have a pie funnel, put it in the middle of the filling.
12. Roll out the remaining pastry and 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.
13. 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).
14. Make a steam hole to expose the funnel (if using). 
15. Press the edges to seal then trim away any excess.
16. Re-roll any trimmings and use them to make decorations. 
17. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
18. Bake for 45-50 minutes until the pastry is risen and golden-brown. 
19. Allow to cool slightly before serving.

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