CORONATION TURKEY PIE

The most hilariously satisfying old-school flavours make for a delicious Boxing Day pie.

2 tablespoons butter

1 brown onion, peeled, chopped

3 stalks celery, halved lengthways, chopped

1 tablespoon regular curry powder

1 teaspoon garam masala sea salt and ground pepper 1 tablespoon tomato paste

⅓ cup apricot or mango chutney, plus extra to serve

⅓ cup good-quality mayonnaise

2 tablespoons plain flour

200ml whole milk

1 cup seedless green grapes, halved or roughly chopped if very big

¼ cup chopped spring onions

¼ cup chopped parsley leaves

⅓ cup lightly toasted sliced almonds

450 grams leftover shredded turkey spray oil

180 grams savoury shortcrust pastry

280 grams puff pastry

1 large egg, size 7, whisked with 1 teaspoon milk

2 teaspoons sesame seeds

Preheat the oven to 180°C.

Heat the butter in a large heavy-bottomed saucepan and add the onion, celery, curry powder, garam masala, salt and pepper. Stir well to combine then leave to cook over a gentle heat for 10 minutes or until the onion is softened.

Add the tomato paste, chutney and mayonnaise. Sprinkle over the flour, stir well, then add the milk and cook, stirring, over a medium heat until the sauce is thickened and creamy. Remove from the heat, add the grapes, spring onions, parsley, almonds and turkey. Cool.

TO ASSEMBLE: Spray a pie dish with cooking oil and line with the shortcrust pastry. Spoon in the pie filling and cut a circle of the puff pastry and place over the filling. Use your thumb or the tines of a fork to seal the edges and brush with egg wash. Sprinkle with sesame seeds and decorate with leftover pastry as desired. Bake for about 40 minutes until golden. Serve with a little extra chutney on the side. SERVES 4-6