- Preheat the oven to 200c fan. Heat a large non-stick frying pan over a high heat. Add the pancetta. Leave for a minute or until the fat starts to render and then cook, stirring occasionally, for 6-8 minutes until crispy. Remove with a slotted spoon and set to one side.
- Add the oil to the pan and chuck in the leaks. Season well with salt and pepper and cook, stirring occasionally, for 5-6 minutes or until wilted right down. Add the garlic and cook, stirring occasionally for 30 seconds.
- You might need to transfer everything to a bigger saucepan at this stage. Heat it up over a medium heat and add the leeks and bacon. Mix well. Add the flour and mix. Pour in 150ml of water and stir together. Cook this for 1-2 minutes for the water to thicken. Add the turkey, cream, mustard and lemon zest. Mix well. It should be getting thicker but still nice and moist. Check the seasoning, adding salt and pepper to taste.
- Transfer the mixture to a pie dish, little baking tin or oven proof pan. Top with the pasty. Keep it very rustic and don’t waste any. Brush over the egg wash and season with salt. Bake for 20-25 minutes until golden. Serve immediately.
130g cubed pancetta or bacon
1 tbsp olive oil
2 large leeks, thinly sliced
4 cloves garlic, crushed
2 tbsp plain flour
300ml double cream
2 tsp English mustard
The zest of 1/3 a lemon
500g leftover turkey shredded
320g pack ready rolled puff pastry
Salt and pepper