Created by Peter Stonard, head chef at Siemens Frimley
250g unsalted butter
1.5kg cooked gammon (preferably smoked), cut into 1.5cm pieces
3kg cooked turkey, shredded into bite size pieces
3 trimmed leeks (about 300g), washed and cut into 2cm rounds
500g chestnut mushrooms
150g plain flour, plus extra for dusting
1.5l chicken stock
25g wholegrain mustard
500g crème fraîche
½ 20g pack tarragon, leaves only, roughly chopped
200g cooked brussels sprouts, sliced
Puff pastry sheets, as required for the size of the dishes
3 free range egg yolks, beaten
Heat the butter in a large heavy-based pan. Add the gammon and turkey, cooking over a medium heat for 5-6 minutes, until evenly browned.
Add the leeks and chestnut mushrooms, cover and cook for 3 minutes.
Uncover, stir in the flour and cook for approx. 1 minute. Pour in the stock and bring to a brisk simmer, stirring and scraping the base of the pan, for about 4-6 minutes, until the mixture thickens.
Set aside to cool for 30 minutes before stirring in the mustard and crème fraîche. Mix in the tarragon and transfer to pie dishes. Leave to cool.
Preheat the oven to 220˚C. Top chosen pie dish with puff pastry. Brush the rim of your dish with egg yolk. Cut a couple of slits in the pastry.
Crimp the edges, brush with more egg and decorate if you wish using the pastry trimmings.
Bake for 5 minutes and then reduce the oven temperature to 200˚C, gas mark 6. Cook for a further 30-35 minutes, until golden and piping hot.