January Pie

Everybody loves a pie. Steak and kidney, chicken and mushroom, or as in this case, turkey and ham. If you had a nice big turkey at Christmas, and possibly a ham, you will by now have had the remains safely stashed away in the freezer for some time. Enough time for the Not Turkey Again feeling to have worn off somewhat, and anyway this pie has such a lovely savoury flavour that it makes it an entirely different offering. You can of course always use a packet of ready made short pastry, but I like the flavour and home made-ness of, well home made. Judge the amounts of turkey etc, according to the size of your pie plate and how much turkey you have leftover. Leftover roast chicken does just as well.

January Pie
For thepastry (this amount will be too much but use the rest to make a few old fashioned treats like jam tarts, or just cut some saucer sized circles and freeze them between greasproof paper ready for making pasties another time)
1 lb/500g  plain flour
pinch salt
4oz/125g lard
4oz/125g butter
cold water

Put everything in the food processor and blitz to breadcrumb stage. Add just enough cold water to make a dough and roll out to line a deep 8 inch metal pie/flan tin. Use the rest to make a top and put in the fridge while you make

the filling
Remains of cooked turkey chopped into generous bite size chunks
handful of cubed cooked ham
2 large leeks
1oz /30g/flour
half pint/300ml milk
quarter pint150ml of stock
2oz/50g butter
4oz/50g g cheddar cheese
handful of chopped parsley

Wash the leeks well then slice and fry them in a little oil or butter until soft but not browned
Place the flour, milk, stock and butter in a saucepan and place over heat. Stir continuously with a whisk until the sauce thickens and comes to the boil. This is a quick and easy way to make a flour thickened sauce, and is foolproof. Just remember to stir briskly with the whisk until it thickens. Season generously with salt and pepper and add the cheese.

Stir in the ham, turkey, leeks and parsley and turn into the pastry case, cover with the lid, brush with a little beaten egg, and bake in a moderate oven  gas 5 190C bottom shelf Aga, until the pastry is cooked and golden. About 40 minutes.