Method:

  • Add the olive oil to a deep pot and fry the bacon pieces.
  • Finely chop the dark green end of the leek and roughly chop the lighter end and rinse out.
  • Add to the bacon pieces on a medium heat and cook for 1/2 hour with lid on.
  • Add the cooked turkey.
  • Add the tablespoons of flour and cook for 1 minute.
  • Add the stock and bring to a boil them simmer for 3 mins.
  • Add the tablespoon of Creme Fraiche.
  • Remove the turkey and leek mixture from the pot into a sieve to drain the juice into a pot to use as gravy.
  • While the mixture is draining roll out the pastry.
  • Once the mixture has been drained of the gravy cover with the pastry and egg wash.
  • Cook at 180 until the pastry is golden brown.
  • Put the gravy into a dish for serving.