INGREDIENTS
2 pints
Turkey, organic
800 g
Turkey meat torn into big chunks, cooked white
2 kg
Leeks
2
sprigs Sage leaves picked, fresh
1/2
bunch Thyme leaves picked, fresh
1
Egg, free-range
1
Black pepper, freshly ground
2
heaped tbsp Plain flour plus
1
Sea salt
1
Olive oil
500 g
Puff pastry
2 tbsp
Creme fraiche
12
Jarred or vac-packed chesntnuts roasted and peeled
2
Rashers higher-welfare smoked streaky bacon roughly chopped