Creamy Leftover Turkey and Leek Pie

Prepare the pastry: In a large mixing bowl, combine the flour and mustard powder. Coarsely grate the frozen butter directly into the flour, stirring occasionally to ensure the butter pieces are well-coated. Pour in 90-100ml of ice-cold water and mix quickly with a cutlery knife until a soft dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Cook the base: Place a deep frying pan over low heat and sauté the chopped bacon for 5-10 minutes until the fat has rendered and the bacon is golden. Add the butter, sliced leeks, and thyme leaves. Cover the pan and sweat the leeks for 15-20 minutes until they are completely soft and translucent.

Thicken the sauce: Stir the flour into the leek and bacon mixture, cooking for 2-3 minutes to toast the flour. Gradually pour in the stock while stirring constantly. Simmer the mixture until it thickens into a smooth sauce. Transfer the mixture to a large bowl and allow it to cool completely.

Assemble the filling: Preheat your oven to 200°C (180°C fan/gas 6). Once the leek mixture is cool, fold in the double cream, wholegrain mustard, and the shredded or chunked turkey meat. Pour the entire filling into a 23cm pie dish.