Using leftover roast turkey & leg of ham
1½ cups plain flour
180g butter, cut into cubes and chilled
½ cup sour cream
1 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 tbsp plain flour
1½ cups chicken stock
¼ cup pure cream
2 tsp Dijon mustard
2 cups diced cooked turkey
2 cups diced cooked ham
½ cup parsley leaves, roughly chopped
1 egg, whisked
Place flour and butter into a food processor; process until mixture resembles fine breadcrumbs. Add sour cream and pulse until mixture comes together and forms a dough. Turn on to a lightly floured surface and lightly knead until smooth. Form into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes or until firm.
Preheat oven to 200°C. Grease a 24cm pie pan. Heat butter and oil in a frying pan over a medium heat. When butter has melted and mixture is sizzling, add onion and carrot. Cook for 8 minutes or until vegetables are tender. Sprinkle flour over vegetables and stir until combined. Cook for 1 minute. Slowly add chicken stock and cream to pan, stirring constantly until well combined and mixture comes to the boil and thickens. Remove from heat and cool. Stir mustard, turkey, ham and parsley into sauce.
Roll ²/₃ of pastry out until large enough to line prepared pie pan. Spoon filling into pastry shell. Roll remaining pastry out until large enough to cover surface of pie. Seal pastry; trim edges. Cut a diamond pattern over surface of pastry, if desired, taking care not to cut through pastry. Brush surface of pie with egg wash. Bake for
30-35 minutes or until golden and pastry is cooked through.