400g plain flour, plus extra for dusting
pinch of salt
225g chilled butter
1 tbsp chia seeds
cold water, approx 150 ml
1 large leek, sliced
1 large onion, diced
1 orange, juice and finely grated zest only
3 tbsp plain flour
500ml chicken stock
1 tsp wholegrain mustard
600g leftover turkey meat, cut into 1.5-2 cm pieces
250g/9oz cooked ham, cut into 1.5-2 cm pieces
2 tbsp tarragon, chopped
200ml pouring cream
1 egg, beaten
black & white pepper
For the pastry, mix flour, seeds salt in bowl.
Rub in the chilled butter using your fingertips.
Gradually add cold water to form dough and knead until there is a bit of spring.
Rest in the fridge for 30 minutes before using.
For filling, melt butter in large pan over a medium heat and saute onions and leeks. Add orange juice, zest and sherry. Cover and cook gently until leeks are just tender. Remove lid and increase heat, reducing liquid to a few spoonfuls. Sprinkle flour and mix evenly. Stir in stock and simmer briefly until sauce thickens. Mix in mustard, turkey and ham. Pour in cream and tarragon, then season with salt and pepper.
Preheat the oven to 200C/180C Fan/Gas 6.
Pour the pie filling and sauce into casserole or pie dish and cool.
Roll out pastry on lightly floured work surface to about 5mm. Cut 2cm strip of pastry. Brush rim of pie dish with beaten egg, then place pastry strip onto rim and brush top with more egg.
Cut remaining pastry a little larger than dish and lift into place (use rolling pin or spatula to assist). Seal edges and trim excess. Re-roll trimmings to make decorations. Brush with egg.
Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving.