This is an indulgent yuletide meat feast that you’ll thank yourself to find in the freezer come late Feb when the nights are still so cold and long. Plus, it certainly gives any lonely Boxing Day pigs in blankets a call to arms. By Tom Aikens (Tom's Kitchen).

Ingredients (Serves 6)

1 x 8 inch pie dish

Approximately 150g Puff pastry, rolled out to approximately 3mm thick

260g chopped leeks, washed in cold water

120g onion, finely diced

4g fresh thyme

40g butter

100g or 8 rashers smoked bacon, already cooked and sliced thinly

3g salt

4 leftover cooked sausages, sliced into 1cm pieces

15 turns of milled black pepper

20g plain flour

250ml turkey stock (made from the turkey bones)

250ml double cream

1 tbsp of chopped parsley

500g cooked, left over roast turkey meat (can be leg, breast or both), roughly flaked in large pieces.

Method

  1. Place a shallow pan onto a low to medium heat and add the butter. When it has melted add the onion, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour.
  2. Cook them for 8-10 minutes slowly with no colour, stirring them now and again. Add the bacon and sausage, cook for 1-2 minutes slowly still with the lid on the pan and then remove the lid and add the flour. Cook out for 1 minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further 2-3 minutes.
  3. Add the turkey pieces and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into the pie dish. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and place into the oven for 30 minutes at 180˚c.

Recipe provided by Tom's Kitchen.