Turkey, leek and bacon pie

Put the stock in a pan and bring up to the boil. Reduce the heat, add the diced turkey breast and simmer gently for 10 mins, stirring occasionally – the turkey should still be slightly pink at the centre. Drain and allow to cool, saving the stock.

Meanwhile, melt the butter in a wide, deep pan over a low-medium heat. Sweat the onions and garlic for 6-8 mins or until soft, then add the bacon, cooking until bright pink. Add the leeks, cook for a further minute, then add the flour, stirring until the mixture is thick and the flour has created a paste. Gradually add the wine, deglazing the pan, reducing until thick, then slowly add the reserved stock, continuously stirring and cooking until smooth and shiny. Add the reserved diced turkey and shredded turkey leg. Add the cream and finish with the tarragon. Season to taste, then leave to cool.

Heat the oven to 190C/170C fan/gas 5. Butter the inside of a rimmed 25cm x 17cm baking dish. Roll out the shortcrust pastry until 4mm thick. Use it to line the base and sides of the baking dish, pushing out any air bubbles and trimming off any excess. Fill with the turkey filling, egg-wash the rim and cover with one of the puff pastry sheets, pressing to seal and again trimming away any excess. Use a lattice rolling tool on the second puff pastry sheet and use that to decorate the top of the pie. Alternatively, cut strips from the second puff pastry sheet and use to decorate the top of the pie. Finish with egg-wash, then bake for 45-50 mins or until deeply golden.

Serve with your sides of choice, such as gravy, glazed carrots and stuffing.