Prep Time:10 mins
Method
- Preheat the oven to 190°C / 375°F / Gas Mark 5
- Heat the margarine in a pan. Add the onion, garlic, leek and mushrooms and sauté for 2 to 3 minutes until softened but not coloured
- Stir in the flour and cook for 2 minutes, stirring continuously
- Gradually pour the stock into the pan followed by milk stirring until smooth after each addition
- Add the bay leaf, bring to the boil and then reduce the heat and simmer for 5 minutes until thickened and slightly reduced, stirring occasionally
- Stir in the parsley, season to taste and set aside to cool
- Cover with a greased circle of non-stick parchment paper to prevent a skin forming
- Place the cooked turkey into a 1¾ litre / 3 pint pie dish and ladle over the leek sauce
- Stir gently to combine
- Roll out the pastry into an oval shape the size of the dish; it should be ½ cm / ¼ inch thick on a lightly floured work surface - make sure that it is large enough to hang over the edges of the dish
- Place the pastry lid on top of the pie, trimming it down to fit and brush around the edges with a little water to help it stick, then press down along the sides to seal
- Cut a small slit in the pie lid to allow the steam to escape and with the trimmings of the pastry you could cut out a few leaves to decorate the top
- Brush with the beaten egg and bake for 45 minutes to 1 hour or until the pastry is puffed up and golden brown
