Neven Maguire's Turkey & Ham Pie

INGREDIENTS

• 400g Simply Better Ready to Roll All Butter Puff Pastry
• 450g Leftover Simply Better Heritage Bronze Irish Reared Turkey, cut into bite sized pieces
• 275g Leftover Simply Better Cooked Ham, cut into bite sized pieces
• 250g Simply Better Irish Made Poultry Gravy
• 150ml Simply Better Single Source Irish Jersey Cream
• 1 Simply Better Corn Fed Egg, beaten with a splash of milk
• 120ml Dry White Wine
• 75g Butter
• 1 Large Onion, finely chopped
• 2 Carrots, diced
• 2 Celery Sticks, diced
• 2 Small Leeks, trimmed and finely sliced
• 100g Button Mushrooms, halved
• 2 Tsp Dijon Mustard
• 2 Tsp Fresh Thyme Leaves
• 50g Plain Flour, plus extra for dusting
• Sea Salt and Freshly Ground Black Pepper

METHOD

1. Heat 25g of the butter in a large skillet pan set over a medium heat. Add the onions, carrots, celery and thyme and sauté for 6-8 minutes, until tender but not coloured. Add the rest of the butter and allow to melt, then stir in the flour and cook for 1 minute. Whisk in the poultry gravy and the wine until the sauce is thickened and smooth.
2. Bring to a simmer, then add the leeks and mushrooms and cook for 3-4 minutes, until tender. Stir in the jersey cream and mustard and cook for another minute or two, stirring. Season to taste, then remove from the heat and fold in the turkey and ham. Transfer to an ovenproof dish and leave to cool.
3. Preheat the oven to 180°C (350°F / Gas Mark 4).
4. Roll the puff pastry on a lightly floured board until it’s the thickness of a €1 coin and large enough to easily cover the ovenproof dish. Brush the edge of the pie dish with the egg wash, then cover with the pastry. Use a sharp knife to trim down as necessary and use a fork to lightly press around the edges to crimp it. Stamp or cut out leaves from the pastry leftovers if liked. Brush with more egg wash and make a small hole in the middle to allow the steam to escape.
5. Bake in the oven for about 40 minutes, until the pastry is cooked through and golden brown.