The best leftover turkey & ham pie

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof casserole dish (ideally the one you will make your pie in, approx 25cm diameter) and add the leeks. Sauté over a low heat with a pinch of sea salt flakes for 5-6 minutes, until slightly softened.

Unroll the filo pastry and cut the rectangles in ½ to form squares. Brush each one with a layer of melted butter using a pastry brush. Scrunch each sheet into a loose ball, gathering it from the middle so it looks like a flower. Arrange in a separate cake tin or pie dish about the same size as your casserole. Nestle the balls together until the whole tin is filled, then ‘paint’ the top with the remaining butter. Sprinkle with the oregano, then bake for 20-25 minutes, or until crisp and turning golden.

Meanwhile, add the white wine to the casserole and let it bubble for 2 minutes, then pour in the stock. Make a paste in a small ramekin using the cornflour and 1-2 tbsp cold water, then pour into the pan, stirring well. Cook for a few minutes more, stirring until thickened slightly, then reduce the heat and add the crème fraîche.

Shred or slice the leftover turkey into small pieces and do the same with the ham. Add to the creamy mixture with the parsley and peas, then stir well and continue cooking until the filling mixture, including the petits pois, is piping hot throughout. Season and add the lemon juice.

Using tongs, transfer the pastry to the top of the hot turkey filling. Return the whole pie to the oven for 5 minutes. Allow to stand for 5 minutes, then serve with greens and piping hot leftover roast potatoes, if liked.