Turkey and cannellini pie recipe

Method

1. Heat the oil in a large saucepan over a high heat. Add the onion and leek and fry, stirring regularly, for 6-8 mins until the edges have caramelised. Reduce the heat to medium, add the sage and garlic and fry for 2 mins. Stir through the turkey and mustard to heat through.
2. In a jug, mix the cornflour with 1 tbsp hot stock until smooth, then stir in the rest of the stock. Add this to the turkey mixture with the beans and cook for 2-3 mins until piping hot. Season; remove from the heat. Leave to cool for at least 30 mins. Stir in the parsley.
3. Preheat the oven to gas 5, 190°C, fan 170°C. Roll out two-thirds of the pastry to 5mm thick and large enough to cover the top of a 2ltr ovenproof dish. Transfer the turkey mixture to the dish, brush the edges of the dish with beaten egg and lay the pastry over the top, cutting away any excess. Press down the edges to secure, then brush the surface with beaten egg. If you like, use some of the remaining pastry to make festive decorations, such as holly leaves, stars or a Christmas tree (use cookie cutters if you have them). Place on top of the pie and bursh with beaten egg.
4. Using the tip of a sharp knife, make a small slit in the surface of the pastry for the steam to escape. Place on a baking tray and bake for 25-30 mins until golden on top.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.