1. Preheat the Oven

• • Preheat your oven to 200°C (400°F).

2. Cook the Leeks and Garlic

• • In a large frying pan, heat the olive oil or butter over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add the Turkey and Flour

• • Stir in the shredded turkey, coating it with the softened leeks. Sprinkle the flour over the mixture and stir well, cooking for 1-2 minutes. The flour helps thicken the sauce.

4. Pour in the Stock and Cream

• • Gradually pour in the chicken or turkey stock, stirring to combine. Add the cream and bring the mixture to a gentle simmer, allowing it to thicken for about 5 minutes. Stir in the Dijon mustard and season with salt and freshly ground black pepper to taste.

5. Prepare the Puff Pastry

• • Roll out the puff pastry to fit the size of your pie dish. Set it aside while you prepare the filling.

6. Assemble the Pie

• • Transfer the turkey and leek filling to a pie dish, spreading it out evenly. Carefully place the puff pastry over the top, trimming any excess. Press the edges down to seal, and use a fork to create a decorative edge. Cut a few small slits in the pastry to allow steam to escape.

7. Brush with Egg Wash and Bake

• • Brush the beaten egg over the puff pastry for a golden finish. Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.

8. Serve

• • Allow the pie to cool slightly before serving. Pair it with a simple salad or steamed vegetables for a complete meal.