Ingredients (for a 1.2 litre – 1.5 litre pie dish)

Shortcrust Pastry

• 200g plain flour
• 50g block of margarine (cold from fridge)
• 50g lard (cold from fridge)
• Pinch of salt
• 2-3 tablespoons of cold water

Filling

• 45g butter
• 2 leeks, washed and sliced
• 50ml medium sherry
• 15g plain flour
• 500ml chicken stock
• 5g wholegrain mustard
• 600g cooked turkey meat, diced
• 250g cooked ham, diced
• 15g tarragon
• Salt and pepper
• Beaten egg to glaze

Method

1. Half fill a cup with cold water and add a couple of cubes of ice to it. Set aside.
2. Place the flour and salt in a bowl and add the lard and margarine which has been cut up into small pieces.
3. Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm.  If you have a food processor you can use that.
4. When the mixture resembles breadcrumbs, add 2 tabkespoons of the water (not the ice) and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
5. Wrap in cling film and place the pastry in the fridge for at least 20 minutes to rest.

For the filling

1. Melt the butter in a large frying pan and add the sliced leeks and sherry. Cover and cook gently for 5-6 minutes on a low heat – do not allow to burn, stir occasionally.
2. When they are soft, turn up the heat and stir, allowing some of the liquid to evaporate. When you have about 2 tablespoons of liquid left, sprinkle on the flour and stir to mix evenly.
3. Gradually add the stock, stirring all the time to make a sauce.
4. Add the mustard, tarragon, chopped turkey and ham. Season to taste and place in the pie dish.
5. Preheat the oven to Gas mark 6, 200°C or 400°F
6. Lightly dust your worktop and rolling pin with flour and, using about one third of the pastry, roll out a rectangle.  Use this to cut a 2cm strip and place it around the rim of the pie dish. Roll out the remainder of the pastry to slightly larger than the pie dish.  Brush the pastry rim with beaten egg and place the pastry lid on the top.  Cut a hole in the centre to let steam escape.
7. Cut away the excess pastry from the edge and using your fingers create a fluted edge to seal the pie.
8. You can use the off-cuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
9. Brush all over with the beaten egg.Bake in the centre of the oven for approximately 35 – 45 minutes until golden brown.