====== Christmas Turkey Pie ======

===== Serving =====
Makes enough for 6 good portions

===== Ingredients =====

  * 400g (ish) left-over Christmas turkey
  * 200g ham if you have any left..
  * 1 red pepper
  * 1 can Campbell's condensed cream of chicken soup
  * 1 onion
  * 1 leek
  * 1 clove of garlic
  * 1 400g pack of jus-roll or ready roll pastry
  * 1 sprig (or 1 tsp) of thyme
  * butter to grease a pie dish
  * 1 egg to glaze
  * salt and pepper to season

===== Method =====

  - Finely chop onion
  - Finely chop garlic
  - Slice leek
  - Slice red pepper
  - Fry onion, garlic, leek and pepper gently in a little oil 
  - When softened, add the ham and turkey
  - After they've warmed through, add the condensed soup
  - Add thyme
  - Season as required
  - Bring to a gentle simmer
  - We are looking for a fairly thick and creamy overall consistency.  Add a little water if it feels a bit too thick
  - Meanwhile..
  - Oven at 180c Fan
  - Grease a 28cm (ish) pie dish
  - beat the egg in a small bowl
  - We are going to blind bake the pastry base
  - Roll out a sheet of pastry about 5cm wider overall than the dish (if using the 400g jus-roll pack, this works with about 225g, a bit more than half of the pack)
  - Place pastry into pie dish and ease into the edges of the dish so that the pastry comes up and around the whole dish, overlapping the edges
  - Scrunch up some baking parchment, then smooth out a bit and place it into the pie dish covering the pastry
  - Using ceramic beans or some other heavy dry granular material (you can use rice, but it seems like a waste to me) fill the pie dish so that the beans hold down the parchment onto the pastry
  - Bake in oven for 5-10 minutes
  - Roll out the rest of the pastry to form a lid
  - When the blind baking is done, remove all beans and parchment
  - Pour turkey mix into the pie
  - Coat the rim of the pastry with beaten egg where the top will adhere to it
  - Place pastry lid on the top
  - Seal lid down with a fork pressed around the edges
  - Cut a couple of holes in the pastry lid once on to allow steam to escape
  - Glaze pie lid with the beaten egg
  - Bake in oven for 20-30 minutes
  - Serve with chips :-)