Ham, Turkey and Brussels Sprout Pie

• onion↗1

  diced

• celery stalk↗1

  diced

• butter↗50g g
• all-purpose flour↗50g g
• turkey or chicken broth500ml ml

  (or 100 ml/3 ½ fl oz leftover sauce mixed with 400 ml/14 fl oz water)

• single, double, whipped or sour cream175ml ml

  or crème fraîche – or mixture

• Dijon or wholegrain mustard↗1 tbsp tbsp
• mature cheddar↗100g g

  or Stilton, grated, plus 25g/1oz extra for topping

• turkey↗400g g

  or chicken, cut into bite‑size pieces

• ham↗200g g

  diced slightly smaller than turkey/chicken

• Brussels sprouts↗100g g

  halved

• sheet of ready shortcrust pastry↗320g g
• a little milk or beaten egg

  for glazing

• mashed potatoes

  and herbs, for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. In a large skillet melt the butter and sauté the onion and celery for about 10 minutes. Add the flour to the vegetables and stir until fully incorporated, then gradually pour in the broth. Simmer until the sauce reaches the right consistency, then add the cream, mustard and cheese, followed by the turkey or chicken, ham and Brussels sprouts. Remove from heat and season well.

2. 2

   Place the filling into a baking dish. Roll out the shortcrust pastry sheet and, if needed, slightly roll it out until large enough to cover the dish. Divide the dough into 6 pieces, pricking lines with a fork. These holes also serve as steam vents, so a pie funnel is not required. Transfer the dough into the dish. Tie or pinch the edges to secure the pastry, and brush the top with a little milk or egg. Sprinkle with the remaining cheese and bake for 30‑40 minutes until golden and crisp.

3. 3

   Allow the pie to cool for 5‑10 minutes, then serve it with mashed potatoes and herbs, if desired.