Turkey & Leek Filo Pie

• 2 tbsp Vegetable Oil
• 750g skinless, boneless Turkey Breast, cubed
• 2 Leeks, sliced
• 2 Celery sticks, sliced
• 1 Onion, sliced
• 2 small Carrots, peeled and sliced
• 2 tbsp Flour
• 150ml Dry Cider
• 300ml Chicken Stock
• 1 tbsp Dijon Mustard
• 2 tbsp Crème Fraîche
• Freshly ground Black Pepper
• 6 sheets Filo Pastry
• 1 tsp Sesame Seeds

Preheat the oven to 200ºC/Gas Mark 6.

Heat 1 tablespoon of the oil in a large lidded saucepan and fry the turkey in batches until golden brown. Set aside.

Add the vegetables to the pan and gently sauté for 4–5 minutes.

Sprinkle over the flour and cook for 1 minute.

Gradually stir in the cider and stock, followed by the mustard, and bring up to the boil, stirring to allow the sauce to thicken.

Return the turkey to the pan.

Reduce the heat, cover the pan and simmer gently for 15–20 minutes until the vegetables are tender.

Stir in the crème fraîche and season with black pepper.

Transfer the mixture to a shallow ovenproof dish.

Take one sheet of filo pastry at a time, spread it out on a clean work surface and lightly brush with the remaining oil.

Crumple each sheet slightly and arrange on top of the turkey mixture to cover it completely.

Sprinkle over the sesame seeds.

Cover the top with foil if the pastry appears to be browning too quickly and serve immediately.