Turkey, ham and stuffing pie recipe
 The Hairy Bikers' delicious turkey pie uses up your Christmas turkey and leftovers. It's a really creamy pie, made with leeks, tarragon and homemade pastry. 350g/12oz plain flour125g/4½oz butter, chilled and diced75g/2½oz lard, chilled and dicediced watersalt1 free-range egg, beaten, to glaze 350g/12oz plain flour 125g/4½oz butter, chilled and diced 75g/2½oz lard, chilled and diced iced water salt 1 free-range egg, beaten, to glaze 15g/½oz butter3 leeks, thickly sliced100ml/3½fl oz dry white wine500g/1lb 2oz leftover turkey, diced200g/7oz cooked ham, diced200g/7oz leftover stuffing, broken upfreshly ground black pepper 15g/½oz butter 3 leeks, thickly sliced 100ml/3½fl oz dry white wine 500g/1lb 2oz leftover turkey, diced 200g/7oz cooked ham, diced 200g/7oz leftover stuffing, broken up freshly ground black pepper 50g/1¾oz butter50g/1¾oz plain flour400ml/14fl oz turkey or chicken stock200ml/7fl oz full-fat milk100ml/3½fl oz single creamfew tarragon leaves, finely chopped 50g/1¾oz butter 50g/1¾oz plain flour 400ml/14fl oz turkey or chicken stock 200ml/7fl oz full-fat milk 100ml/3½fl oz single cream few tarragon leaves, finely chopped Method First make the pastry. Rub the flour, butter and lard together until it resembles fine breadcrumbs and add a good pinch of salt. Add just enough iced water to bind the pastry together without it being too crumbly, then form it into a ball, wrap it in cling film and chill it in the fridge.To make the filling, heat the butter in a casserole and add the leeks. Season with salt and pepper, then add the wine. Cover and leave on a low heat until the leeks are just tender, then remove the leeks with a slotted spoon and reserve any liquid.For the sauce, melt the butter in a separate saucepan and add the flour. Stir until you have a thick roux, then gradually add the stock, milk and cream, stirring thoroughly with each addition to make a creamy béchamel. Add the reserved liquid from cooking the leeks.Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up. Leave to cool completely.Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up.To assemble the pie, take two-thirds of the pastry. Roll it out to line a large pie dish – around 25cm/10in in diameter. Add the filling – it should more than fill the pie dish and give you a slightly domed top. Roll out the remaining pastry. Brush the edges of the bottom piece of pastry with beaten egg, then place over the top piece. Trim the edges and crimp together. Use the trimmings to make any decorations you like, then brush the whole thing with egg wash. Cut two small holes in the centre of the crust.Bake for 35–40 minutes, or until the pie is a rich golden-brown colour and the filling is piping hot. First make the pastry. Rub the flour, butter and lard together until it resembles fine breadcrumbs and add a good pinch of salt. First make the pastry. Rub the flour, butter and lard together until it resembles fine breadcrumbs and add a good pinch of salt. Add just enough iced water to bind the pastry together without it being too crumbly, then form it into a ball, wrap it in cling film and chill it in the fridge. Add just enough iced water to bind the pastry together without it being too crumbly, then form it into a ball, wrap it in cling film and chill it in the fridge. To make the filling, heat the butter in a casserole and add the leeks. Season with salt and pepper, then add the wine. Cover and leave on a low heat until the leeks are just tender, then remove the leeks with a slotted spoon and reserve any liquid. To make the filling, heat the butter in a casserole and add the leeks. Season with salt and pepper, then add the wine. Cover and leave on a low heat until the leeks are just tender, then remove the leeks with a slotted spoon and reserve any liquid. For the sauce, melt the butter in a separate saucepan and add the flour. Stir until you have a thick roux, then gradually add the stock, milk and cream, stirring thoroughly with each addition to make a creamy béchamel. Add the reserved liquid from cooking the leeks. For the sauce, melt the butter in a separate saucepan and add the flour. Stir until you have a thick roux, then gradually add the stock, milk and cream, stirring thoroughly with each addition to make a creamy béchamel. Add the reserved liquid from cooking the leeks. Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up. Leave to cool completely. Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up. To assemble the pie, take two-thirds of the pastry. Roll it out to line a large pie dish – around 25cm/10in in diameter. Add the filling – it should more than fill the pie dish and give you a slightly domed top. To assemble the pie, take two-thirds of the pastry. Roll it out to line a large pie dish – around 25cm/10in in diameter. Add the filling – it should more than fill the pie dish and give you a slightly domed top. Roll out the remaining pastry. Brush the edges of the bottom piece of pastry with beaten egg, then place over the top piece. Trim the edges and crimp together. Use the trimmings to make any decorations you like, then brush the whole thing with egg wash. Cut two small holes in the centre of the crust. Roll out the remaining pastry. Brush the edges of the bottom piece of pastry with beaten egg, then place over the top piece. Trim the edges and crimp together. Use the trimmings to make any decorations you like, then brush the whole thing with egg wash. Cut two small holes in the centre of the crust. Bake for 35–40 minutes, or until the pie is a rich golden-brown colour and the filling is piping hot. Bake for 35–40 minutes, or until the pie is a rich golden-brown colour and the filling is piping hot.