Turkey, ham and leek pie

Ingredients

• 250g Plain white flour
• pinch Salt
• 110g Butter (unsalted)
• 60ml Water (cold)

• Butter (1 knob for frying)
• 1 Onion(s) (chopped )
• 1 Carrot(s) (sliced)
• 1 Leek(s) (sliced )
• 200ml Double cream
• 200ml Chicken stock (or turkey stock)
• 500g Turkey (strips)
• 150g Ham (strips)
• 1 tbsp Thyme (chopped)
• 1 Egg(s) (free range)

Method

1. Preheat the oven to 200°C (fan 180°C, gas mark 6).
2. To make the pastry, put the flour and salt into a large bowl and add the butter. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.
3. Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes. While the pastry is chilling you can make the filling.
4. Melt a knob of butter in a large pan and gently fry the onion until soft. Add the carrots and leek and cook for about 5 minutes until the carrots start to soften. Pour in the cream and stock and simmer until the sauce starts to thicken.
5. Next add the turkey, ham and thyme and season to taste, then remove the pan from the heat. Pour the filling into a pie dish.
6. On a lightly floured surface, roll out the pastry to make a lid for the pie. Moisten the edges of the dish with water and cover the dish with the pastry. Brush the surface with beaten egg.
7. Bake in the oven for twenty minutes until golden brown.