Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat.
Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown.
The Ideal Pairing
Feudo Montoni, Colle del Mandorlo Insolia The Colle del Mandorlo is comprised of 100 percent Insolia, a grape variety believed to be indigenous to Sicily. Once used primarily as a component of Marsala, today it is recognized for its ability to produce delightfully satisfying dry white wines. This bright, juicy oﬀering from the 2010 vintage leads with aromas of melon, green apple, citrus blossom and a whiﬀ of white pepper. Oﬀering welcome structure and weight on the palate, this harmonious charmer is layered and intricate, with ﬂavours of slightly under-ripe peach, white ﬂowers, Asian pear and lemongrass. It ﬁnishes with a pleasing, dusty sensation that is reminiscent of the volcanic soils in which it is grown.