Leftover Turkey Pillow Pie

Preheat your oven to 180°C/356°F.

Finely slice the bacon and add to a large frying pan. Fry until beginning to get crispy.

Add finely sliced leeks to the pan with a tbsp of olive oil. Fry leeks on a medium heat until soft.

Once soft, add your leftover turkey meat and stir it in. Add a large handful of chopped tarragon. Mix again.

Add plain flour. Stir it into the mixture until it has all absorbed.

Start adding your milk, bit by bit, mixing as you go. After pouring in the full pint of milk, you should have a delicious thick pie filling.

Double cream time. Pour in double cream to make it extra creamy. Season very generously with lots of pepper and a good pinch of salt. Mix everything together.

Your filling should be very thick. If it is too loose, keep it on the heat until enough moisture has evaporated and the filling has thickened up.

Pie time. Lay out a sheet of baking paper on a baking tray. Roll out your first sheet of puff pastry and place it on the baking paper.

Spoon in your filling, keeping a 2cm border free around the edge. Smooth the filling out with a spoon. Brush egg yolk around the border and place the second pastry sheet on top (roll it out to make sure it fits with enough overlap).

Press the 2 sheets of pastry together around the edge. Cut off any loose bits. Go around the edges with a fork, pressing it down to create a seal.

With a knife, run diagonal lines across the top of the pie to create a lattice effect. Brush it all over with egg yolk. Sprinkle on some sea salt.

Place the pie in the oven for 35 minutes or until the pastry is golden.

Remove from the oven, slice it up and serve with a big dollop of mustard. Enjoy.