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