Turkey, leek and thyme pie

When all is said and done, and the excess, jollity, frivolity, and ever-more-complex mealtimes of the festive period are over, you may find that your festive cheer starts to subside. What you need is a dish that calms and encourages you to "take the weight off". This pie will do just that, and furthermore, it will use up all those scrappy bits of leftover turkey. If all you need is a bear hug and a much needed rest, then this is the pie for you.

Turkey, leek and thyme pie 

Turkey, leek and thyme pie 

Serves 6
1 tablespoon olive oil
5 pancetta or streaky bacon slices, roughly sliced
½ small bunch of thyme, leaves picked
3 leeks, roughly sliced
3 tablespoons plain flour
1 glass of white wine
500ml warm turkey or chicken stock or watered-down gravy
3 tablespoons crème fraîche
600g leftover brown and white turkey meat, torn into large pieces
500g shop-bought puff pastry
1 egg, beaten

Warm the olive oil in a large pan over a medium heat and add the bacon. Cook, stirring for a few moments until it begins to colour, then stir in the thyme and the leeks. Season generously, then turn the heat down to low, place a lid on top and leave to cook for 10 minutes until softened.

Turn the heat up under the leeks and stir in the flour. Add the white wine and as soon as it reduces by half, slowly start pouring in the stock, stirring as you go to prevent lumps. Bring to the boil and cook for 2 minutes before stirring in the crème fraîche and taking off the heat. Stir in the turkey meat, season to taste, then leave to cool.

Preheat the oven to 200C/400F/gas 6. Cut the pastry in half and on a lightly floured surface, roll out one half so that it’s large enough to cover the base and sides of an approx. 22cm x 28cm x 1.5cm pie dish. Spoon in the filling and place a pie bird or upturned egg cup in the middle of the dish. Roll out the remaining piece of pastry so that it’s large enough to cover the top, then drape over the pie, crimping the edges of the pastry sheets together to seal. Use any offcuts to decorate. Cut a hole in the top, then brush the top with the beaten egg. Place in the oven for 25-30 minutes until golden, then leave to rest for 5 minutes before serving.