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Ingredients: (serves 6)
•    40 grams butter
•    120 grams onion, finely diced
•    260 grams leeks, chopped
•    4 grams fresh thyme
•    3 grams salt
•    15 turns of milled black pepper
•    100 grams or 8 rashers cooked smoked bacon
•    4 leftover cooked sausages
•    20 grams plain flour
•    250 millilitres turkey stock made from the turkey bones
•    250 millilitres double cream
•    500 grams cooked, leftover roast turkey meat, flaked
•    1 tablespoon chopped parsley
•    150 grams puff pastry

Method:
1.    Preheat the oven to 180 celsius.
2.    Place a shallow pan on a low to medium heat and add the butter. When it has melted, add onion, leek, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour. 
3.    Cook for 8-10 minutes slowly, stirring them now and again.
4.    Slice the bacon thinly and slice the sausages into 1cm pieces. Add the bacon and sausage to the pan and cook for 1-2 minutes still with the lid on and then remove the lid and add the flour.
5.    Cook out for 1 minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further two to three minutes.
6.    Add the turkey pieces to the pan and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into a 20cm pie dish.
7.    Roll out the puff pastry to approximately 3mm thick. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and bake for 30 minutes.

Recipe provided by Tom Aitkens of Tom’s Kitchen for #FoodSavvy Norfolk & Suffolk