directions

1. 1. Melt the butter in a saucepan, add the onion and celery and cook until soft but not brown. Stir in the curry powder, mustard, flour and some seasoning and cook for a minute or two, stirring. Gradually stir in the milk and jellied concentrated stock, bring up the boil and simmer for a few minutes. Stir in the crème frâiche or cream and check the seasoning. It should be very well seasoned. Add the turkey and gently incorporate into the sauce. You may need to thin the mixture with a little stock or water if the sauce is on the thick side. It should be a luscious creamy consistency but not too runny. Transfer to the ovenproof dish and leave to cool. You may like to put a pie funnel in the middle of the dish first to help keep the pastry crisp, but this isn’t vital.

2. 2. Preheat the oven to 200°C. Unroll the pastry, peel off its paper and put onto a floured worktop. Roll out roughly 5cm / 2in larger than the dish. Brush the rim or edge of the dish with some beaten egg. Lift the pastry from the work top, wrap around the rolling pin and carefully unroll over the pie, aiming to leave an equal amount overhanging all round. Trim off any extra long bits. Either leave the pastry overhanging as it is (my preferred, if lazy, option!), or trim off all the excess pastry, press down to seal onto the rim, and crimp between finger and thumb, or ‘knock-up’ the edges with a knife.

3. 3. Brush the top with egg wash. Cut leaves or shapes from the trimmings to decorate, brush with egg wash and arrange on top of the pie. Sprinkle with nigella seeds and sea salt flakes and cut a small hole in the middle of the pie to let the steam out.

4. 4. Cook for 35 – 40 minutes until deep golden brown and crispy, checking occasionally that it’s not browning too fast. Cover loosely with tinfoil if it is. Serve with a green vegetable or salad.