To kick off the start of our Britain's Best Pie competition, Dean Edwards is here to cook up some creamy and delicious turkey and leek versions.
400g lean turkey breast, cubed
2 large leeks, shredded
2 cloves garlic, crushed
150g chestnut mushrooms, halved
100ml white wine
250ml chicken stock
1 tsp English mustard
1 heaped tbsp plain flour
1 tbsp fresh tarragon
2 tbsp half fat crème fraiche
500g pack of ready to roll short crust pastry
250g tenderstem broccoli
2 large carrots
1. Fry the mushrooms over a very high heat along with a dash of oil for 5-6 minutes or until golden. Season with salt and pepper.
2. Cook the turkey until browned in a pan along with a small dash of oil, remove and set aside. In the same pan sweat off the leeks and garlic for a couple of minutes. Add the flour and cook out for a minute. Add the wine and cook over a high heat until reduced by half then add the stock.
3. Return the turkey along with the mushrooms and mustard then bring up to the simmer, place on a lid then cook for a few minutes until the sauce thickens slightly. Add the crème fraiche, tarragon and season with salt and pepper. Divide the mixture between the pie dishes.
4. Meanwhile roll out the pastry until it's around the thickness of a £1 coin, and cut into discs a bit larger than your pie dishes (Dean uses a pastry cutter to get the pretty edges). Wet the edges of the dish with a little water or egg then lay over the pastry lid, crimp down to the edge of the pie dish. If you havent used a pastry cutter, cut round your pie dish making your circle a little bigger then crimp the edges down to make a pretty pattern.
5. Brush with some of the beaten egg then transfer to a preheated oven set at 200C / 180C fan for 30-35 minutes.
6. Serve your pie with broccoli and carrots.