NEVEN MAGUIRE’S TURKEY, HAM AND POTATO PIE

The main event hasn’t even begun yet but there’ll no doubt be plenty of leftovers. Safefood (safefood.net) has some delicious recipes to make the most out of them, including this hearty pie.

SERVES 6

1 tbsp oil

1 tbsp butter

1 medium red or white onion, sliced

3 leeks, finely sliced

2 large potatoes, peeled and cut into small cubes

2 tbsp of plain flour, plus extra for dusting

300ml chicken stock

METHOD

H Preheat oven to 220°C / 425°F / Gas Mark 7. Heat a large frying pan, melt the butter and oil, then add the sliced onion and leeks. Cover and cook very gently.

H After 5 minutes, add the cubed potatoes and cook for a further 10 minutes until the onion, leeks and potatoes are soft.

H Stir in the flour, turn up the heat, then gradually add the stock, stirring until the mix thickens a little.

H Take off the heat, then stir in the crème fraîche, mustard

100ml low-fat crème fraiche 1 tsp wholegrain mustard

1 tsp Dijon mustard

200g cooked turkey, cubed 200g cooked ham, shredded 1 bay leaf

375g puff pastry ready rolled – use the frozen variety

1 egg, beaten, to glaze

1 tbsp fresh parsley, chopped, or 1 tsp dried parsley

and add the cooked turkey and ham.

H Season to taste, then cool if you have time.

H Spoon the mix into a large pie dish, add a bay leaf and the chopped parsley (this mix can be made up to a day ahead and kept chilled).

H Trim pastry to fit the top of the dish and brush around the edges with a little water to help it stick, then press down along the sides to seal.

H Cut a few slits to let the steam escape, then brush all over the top with beaten egg. Bake for 30 minutes until risen.