Turkey and Ham Pie

30g unsalted butter

1/4 cup (35g) plain flour

1 cup (250ml) chicken stock

1/4 cup (60ml) dry white wine

1/2 cup (125ml) thickened cream

2 cups (320g) chopped cooked turkey

1/2 cup (90g) chopped leg ham

10g dried porcini mushrooms, soaked in boiling water for 10 minutes, chopped

2 tbs chopped flat-leaf parsley

2 tbs chopped chives

2 spring onions, finely chopped

375g block frozen puff pastry, thawed

1 egg yolk, beaten

Cranberry sauce, to serve

Salt and pepper to season

• Preheat the oven to 180°C. Line a baking tray with baking paper.
• Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham, chopped porcini, parsley, chives and spring onion. Remove from the heat and allow to cool completely.
• Meanwhile, roll out the pastry on a lightly floured surface and use half the pastry to form the shape and size of your pie tin, covering the base and sides. Place the pastry sheet in the lined baking tin and spread with the cooled turkey mixture.
• Shape and score remaining pastry and place over the filling, pressing the edges to seal. Trim the edges if necessary, then brush all over with the beaten egg.
• Bake the pie for 25-30 minutes until puffed and golden. Slice the pie and serve with cranberry sauce.