From starting to serving: 2 hours. Active Time: 1 hour 20 mins.
How the chefs explain it:
Soften leeks then incorporate into a white sauce, add cooked meats. Blind bake a pastry case, fill with cooled mix, top with pastry and egg wash, then bake. Serve slightly cooled.
Remove the pastry from the freezer to let it defrost.
Over a low flame, cook the leeks and thyme for 10-15 minutes, stirring occasionally until soft but not coloured.
Stir in the flour and cook for 2 minutes, add the vinegar and stir to mix.
Add the stock, bring to the boil, turn the heat back to low, add the cream and simmer until you have a thick sauce.
Remove from the heat, stir through the mustard, tarragon, turkey, ham and set aside to cool.
Preheat your oven to 180°C.
Line a well-buttered pie dish with the pastry, cover with buttered baking paper then fill with baking beans (or you can use any dried bean, rice, even coins).
Bake in the oven for 10 minutes, until the edges are dry but not coloured.
Remove the baking paper, fill the shell with turkey ham mix and cover with remaining pastry.
Mix the egg and milk and use a pastry brush to paint the top of your pie. Cut a little hole in the middle to let the steam escape.
Bake for 40-45 minutes, until the pie is golden.
Remove from the oven and leave to cool for 10-15 minutes before serving.