next level turkey ham pie

Strategy
Stage 1
In the first place, make the sauce. Heat the margarine in a pot, add the leeks and thyme and cook delicately for 10-15 mins until delicate however not hued. Mix in the flour and cook to a sandy glue, then, at that point, sprinkle in the vinegar and air pocket briefly. Pour in the stock and bring to the bubble, then add the cream and stew until you have a thick sauce. Mix through the mustard, tarragon and cleaved turkey, switch off the intensity and pass on to cool. Put away. Can be made a day ahead.

Stage 2
To make the cake, tip the flour into a food processor with the savvy and 1 tsp salt. Add the spread and suet, and whizz to fine scraps. With the engine running, gradually pour in 150ml virus water until the baked good meets up. Tip onto a gently floured surface and unite into a batter. Cut a little more than 33% of the baked good and cover while you carry out the rest to line an oiled 20cm springform tin, leaving a shade.

Stage 3
Layer some cut ham or turkey on the base, then spoon and spread over a far layer of sauce and rehash the layers until you get to the highest point of the tin, wrapping up with a last layer of meat, then push down delicately. Remove one more little chunk of cake from the excess third. Carry out the bigger part until adequately large to cover the pie with a shade. Brush the edge of the pie with egg yolk, then, at that point, lift on the cake top and press the edges to seal prior to managing. Crease as far as possible round. Cut a little opening in the cake to allow steam to get away. Brush done with additional yolk and utilize the last piece of baked good to adorn the top. Can be arranged a day ahead and chilled until prepared to cook.

Stage 4
At the point when you're prepared to prepare, heat broiler to 200C/180C fan/gas 6 with a baking sheet in it. Sit the pie on the hot sheet and heat for 45-50 mins. Leave until warm, eliminate from the tin and cut into thick wedges or cool and eat cold.