SERVES 4
PREPARATION 25 MINS
COOKING 30 MINS
850g (1lb 12oz) cooked turkey, chicken or ham, diced
1tbsp olive oil
2 leeks, sliced
50 g (1¾oz) butter
2tbsp plain flour
250ml (8fl oz) stock
125ml (4fl oz) single cream
1tbsp chopped fresh chives or parsley
425g (14oz) frozen ready-rolled puff
pastry, thawed
1 egg, beaten
1. Place the turkey, chicken or ham in a large bowl. Heat the oil in a pan and fry the leeks, stirring, for 4-5 minutes, or until tender. Add to the meat in the bowl.
2. Add the butter to the frying pan and melt over a medium heat. Stir in the flour and cook, stirring well, for 1 minute. Whisk in the stock and cream. Bring to the boil and continue to whisk until the mixture is thickened and smooth. Season well.
3. Add enough of the sauce to the leek and chicken mixture to moisten it. Stir in the chives or parsley. Add extra seasoning to taste. Allow to cool.
4. Heat the oven to 200°C (gas mark 6). Spoon the mixture into a large pie dish. Cut the pastry to fit the lid (allow the edges to hang over a little) and top the pie with the lid. Brush with beaten egg and bake for 30-40 minutes, or until golden and risen.
The filling can be made up to 24 hours ahead and kept in the fridge. 120g (4oz) of mushrooms, sliced and cooked with the leeks, make a good addition.