Makes enough for 6 good portions

• 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

1. Finely chop onion
2. Finely chop garlic
3. Slice leek
4. Slice red pepper
5. Fry onion, garlic, leek and pepper gently in a little oil
6. When softened, add the ham and turkey
7. After they've warmed through, add the condensed soup
8. Bring to a gentle simmer
9. We are looking for a fairly thick and creamy overall consistency. Add a little water if it feels a bit too thick
10. Meanwhile..
11. Oven at 180c Fan
12. Grease a 28cm (ish) pie dish
13. beat the egg in a small bowl
14. We are going to blind bake the pastry base
15. 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)
16. 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
17. Scrunch up some baking parchment, then smooth out a bit and place it into the pie dish covering the pastry
18. 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
19. Bake in oven for 5-10 minutes
20. Roll out the rest of the pastry to form a lid
21. When the blind baking is done, remove all beans and parchment
22. Pour turkey mix into the pie
23. Coat the rim of the pastry with beaten egg where the top will adhere to it
24. Place pastry lid on the top
25. Seal lid down with a fork pressed around the edges
26. Cut a couple of holes in the pastry lid once on to allow steam to escape
27. Glaze pie lid with the beaten egg
28. Bake in oven for 20-30 minutes
29. Serve with chips