• 2 rashers smoked streaky bacon, the best quality you can afford, roughly chopped • ½ bunch of fresh thyme, leaves picked • olive oil • a large knob of butter • 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced • sea salt and freshly ground black pepper • 800g cooked white turkey meat, torn into big chunks (brown too if you want) • 2 heaped tablespoons plain flour, plus extra for dusting • 2 pints turkey, chicken or vegetable stock, preferably organic • 2 tablespoons of sour cream • 2 - 3 sheets puff pastry • 1 egg, preferably free-range or organic, beaten
Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the sour cream then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Get a deep pie dish roughly 22 x 30cm. Line the pie dish with 1 - 2 sheets of puff pastry and brush with egg mixture. Bake in oven for 10 minutes and remove.
Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay remaining pastry on top, then gently score the pastry diagonally with your knife. Paint the egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!