What you need
For the Pastry:
- 250g Odlums Cream Plain Flour
- 125g cold unsalted butter, diced
- 4-5 tbsp cold water
For the Filling:
- 2 leeks
- 50g butter
- 300g cooked turkey, shredded
- 300g cooked ham, diced
- 50g unsalted butter
- 50g Odlums Cream Plain Flour
- 500ml fresh cream
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- Sea salt and cracked black pepper to taste
- 1 egg yolk (for glazing)
- Fresh thyme, sea salt, and cracked black pepper for garnish
Recipe Steps
- Make the Pastry: Weight and measure all ingredients. In a bowl, rub the butter into the Odlums Cream Plain Flour until it resembles breadcrumbs.
- Add water gradually, mixing until it forms a dough. Wrap in parchment paper and chill for 30 minutes.
- Prepare the Filling: Wash and dry the leeks. Top and tail them, then shred finely.
- Bechamel sauce: Melt the butter in saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the cream until smooth and thickened. Add Dijon mustard, thyme, salt, and pepper. Stir in the turkey and ham, then set aside to cool slightly.
- Assemble the Pie: Preheat the oven to 180°C fan. Spoon the filling into a pie dish. Roll out the pastry and place it on top, trimming any excess. Press the edges to seal.
- Glaze and Bake: Brush the pastry with egg yolk, sprinkle with sea salt, black pepper, and a few thyme leaves. Bake for 35-40 minutes until golden and crisp.
- Serve: Allow to rest for 5 minutes before serving. Perfect with a simple side of greens or roasted vegetables!
