Turkey and ham pie

Method

• step 1

  Melt the butter in a large pan over a medium heat. Once foaming, add the spring onions with a pinch of salt, and cook for 10 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another 2 minutes until turning sandy, then gradually pour in the stock until smooth. Simmer for 10-15 minutes or until thickened.

• step 2

  Remove from the heat and stir in the turkey meat, ham, crème fraîche, mustard and some seasoning. Set aside to cool to room temperature, then stir through the parsley.

• step 3

  Spoon the filling into a 20cm x 30cm baking dish, then brush all of the edge of the dish with the beaten egg. Unroll the pastry and lay on top of the dish. Use a serrated knife to trim any overhanging pastry, then use a fork to crimp all of the edges of the pastry, pushing to seal it to the dish. Use the back of a knife to lightly score the surface of the pastry in a diamond design, then cut a 2cm cross in the middle to let any steam out. Brush with the beaten egg, then chill for 20 minutes or until ready to bake.

• step 4

  Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 25-30 minutes or until the pastry is a deep golden brown. Serve with greens on the side.