Turkey & sprout pot pie

Step by Step

Step 1

Heat the butter in a large heavy-based casserole or saucepan. Add the turkey, cooking over a medium heat for 5-6 minutes, until evenly browned. Add the leeks, cover and cook for 3 minutes. Uncover, stir in the flour and cook for about 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan throughout, for 4-6 minutes, until the mixture thickens.

Step 2

Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and sprouts and transfer to a large pie dish, at least 1.5L in size (to make smaller pies see our tip, right). Leave to cool.

Step 3

Preheat the oven to 220 degrees C, gas mark 7. Roll out the pastry on a floured work surface until large enough to cover the pie dish with plenty overhanging. Cut 1.5cm strips from the outside of the pastry. Brush the rim of your dish with egg, place the strips on top and brush these with more egg.

Step 4

Lay the pastry sheet on top of the pie and make a couple of cuts in the centre to let steam escape. Crimp the edges, brush with more egg and decorate, if liked, using the pastry trimmings. Bake for 5 minutes, then reduce the oven temperature to 200 degrees C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot.