Turkey and ham pie

1) Preheat the oven to 200C/180C Fan/Gas 6.
2) Remove the pastry from the fridge now.
3) Melt the butter in a large frying pan over a medium heat and add the leeks to the pan. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender.
4) Sprinkle the flour over the leeks and stir to mix evenly.
5) Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly.
6) Add the turkey and ham and stir.
7) Add the cream and season to taste with white pepper and salt.
8) Pour the pie filling and sauce into a pie dish and allow to cool.
9) Cut the pastry a little larger than the dish and lift it into place (use a rolling pin to help you).
10) Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess.
11) Pierce the top of the pie a few times to allow the steam to escape when cooking.
12) Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.
13) Bake for 35-40 minutes until the pastry is risen and golden-brown.
14) Allow to cool slightly before serving.