Leek, Turkey and Ham pie

About

Use up that stuff from Christmas in this seasonal January dish.

I always make sure I have turkey and ham left over for this dish.

Ingredients list

500g cooked meat, Turkey and ham, best torn or sliced and torn (better than cubes)

1 kg leeks, cleaned and sliced (Slice the green bit finer as its tougher)

2 tbs Crème fraiche

2-3 heaped table spoons ready “white sauce mix” (bisto) or 250 ml of made white sauce

1 pint chicken stock (use half to start with and add more if needed)

1 pack rolled puff pastry

How to

1/ If frozen, remove cooked meat to thaw, (maybe gently warm in the microwave)

2/ Chop leeks into 2 cm rolls and 1 cm for the tougher green part.

3/ Boil the leeks until soft, (this may take 30 mins) Drain, add ½ chicken stock and white sauce mix, stir and mix well, add more stock if needed.

4/ Add the meat and heat through until all combined

5/ Stir in the crème fraiche

6/ Season to taste (Should not need any though)

7/ Tip into pie dish and cover with the puff pastry (can brush with milk)

Cook for 30 mins at 180 or until pastry is golden brown.

Notes

My Pie dish is 16 x 24 x 5cm internally and fills it nicely.

This does 3x Sundays meals (Fresh) and 4x smaller week day meals (Freeze) for the smaller meals I remove the remaining crust and freeze in a separate tub, This will do 2 of the smaller meals and I save two 8 x 6cm portions of the raw left-over puff pastry to cook and pop the on the top of the other two meals when serving.