By Rachel Jeffries, Turkey Farmer www.newboldturkeys.co.uk near Staverton, Daventry, Northamptonshire

• 1kg leftover turkey meat chopped into small pieces, removing skin/bone 
• 1 packet ready rolled puff pastry, remove from fridge 10 mins before use
• 100g onions or shallots chopped
• 200g mushrooms, chopped       
• 300g frozen peas, defrosted and drained or leftover greens, chopped
• 75g plain flour plus extra for dusting
• 75g butter, melted slowly
• 300ml milk
• 500ml leftover gravy/pan scapings/stock, top up with more milk if needed            
• 1 tsp freshly ground pepper
• 1 tsp freshly ground nutmeg
• 1 tsp mustard powder
• Salt to taste
• 1-2 tbsps Lea and Perrins Worcester sauce (optional)
• Beaten egg for glaze

1   Pre heat oven to 200C, 190C Fan, Gas Mark 6. Strip the meat from your leftover turkey. Use your fingers to pull the meat from the bones, turn the bird over to find delicious bits under skin on other side too. Use a mug of hot water to salvage juices and any onions used under the bird from the roasting / carving dish. Chop the onions, discard herbs and any chewy bits.

2   Use a 2.5 litre rectangular pie dish, around 29cm x 20cm x 5cm. Place onto a larger metal tray, this pie will leak - it will also be lusciously full. Put turkey, mushrooms, vegetables and onion into the pie dish. If using raw onions cook until soft in the butter before using a slotted spoon to remove, saving the butter in the pan.   

3   In a 1.5 litre saucepan, make a pale roux sauce by melting the butter over a low to medium heat. Turn down heat and stir in flour, cook for 1-2 mins before gradually adding milk first then gravy/Worcester sauce. Beat well with a whisk, bring to a gentle bubbling simmer, allow sauce to thicken gently. Do not leave or it will thicken and lump. When ready sauce should cover the back of the spoon. Turn off heat and stir in nutmeg, pepper and mustard powder. Taste and add salt/more seasonings if preferred.

4   Pour sauce over turkey mix and stir in. Pie will be overly full, but the mushrooms will release more juices and the whole mix will settle. If preparing in advance stop now, refrigerate and make the pastry 1.5 hrs before you want to serve - if you plan to decorate your pie creatively this takes time.

5   Place a pie bird in centre of mix, if you don’t have one make a few extra fork holes in pastry to let out steam. Brush edge of pie dish with egg to help pastry stick. Unroll pastry and cut a cross in centre if using a pie bird. Lift over the top of the pie mix and gently push down around the edges and around the neck of the pie bird. With a blunt knife trim around edge of pie. Make decorations with offcuts, dust with plain flour, use pastry cutters or blunt knife. Brush pie top with egg and stick decorations onto pie, brush these with egg too. Fork a few holes in pie crust.

6   Cook the pie on a larger tray for 50 minutes or until golden brown. Check after 30 mins and rotate pie to even up colour. Serve with British green vegetables. Enjoy.