2 2008-07-24T00:02:08+01:00 A classic pie makes a classic solution to Christmas leftovers. 128 * [[90g]] [[butter]] * [[25g]] [[flour]] * [[litre]] turkey [[stocks|stock]] * A pinch of [[salt]] * [[Black peppercorns|Black pepper]] * 1 tablespoon English [[mustard]] * [[350g]] cooked turkey or chicken cut into chunks or strips * [[125g]] cooked ham cut into chunks * 6 leeks, cleaned and chopped * 2 tablespoons chopped [[herbs|parsley]] * 1 lightly beaten [[eggs|egg]] # Preheat the oven to 220°C (425°F) mark 7. # Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard. # Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce. # Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. # Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes. If apple pie is the mother of sweet pies, then turkey and chicken must be the mother of all savoury pies. A traditional turkey or chicken pie contains lots of vegetables and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans. This recipe makes use of the turkey stock from Christmas dinner, but you can make it richer if you prefer by adding cream or crème fraiche to the sauce. true true false false false true false false false 3.0227694383538539382695226851071 5929 17922.0 2 false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson Ideal for quick pies 60 Pastry Ready rolled puff or shortcrust