Method
Before you start cooking, have a 1.5 litre baking dish ready to hand. Place a large pan over a medium heat and add the olive oil and butter. Heat gently until the butter melts, then add the prepared onion and fry for about 10 minutes, or until soft. Crush in the garlic and continue to fry for another minute or so, stirring every so often, then add the turkey and ham to the pan and cook for a further three minutes. If you are using white wine (see note in ‘ingredients’), add it to the pan and turn up the heat a little; allow the wine to cook away until it has reduced by about half, then add the sage, sun-dried tomatoes and mustard to the pan and mix well. Next, reduce the heat, then add the double cream and slowly pour in the stock, stirring gently to combine. Season the mixture with plenty of freshly ground black pepper, then taste it to see if you think it needs any extra salt (the stock, ham and sun-dried tomatoes will already be providing quite a bit). Add salt if you want to, then leave the mixture to cook for 3-4 minutes, stirring gently from time to time. Take the pan off the heat, then stir in the lemon juice and the parsley. Empty the pan carefully into your baking dish and set it aside to cool completely. When the pie filling is almost cool, pre-heat the oven to 200°C (Gas Mark 6). Dust your work surface lightly with the flour, then roll out the pastry to about 3mm thick (it will need to be a little bigger than the baking dish, so that it will ‘sit’ on the top. Dust your rolling pin with flour, then gently roll the pastry lid around it. Lift the rolling pin and pastry up, then sit them on one edge of the dish and carefully unroll the lid across the pie. Pinch the edges of the pastry against the side of the dish with your thumb and forefinger, then use a fork to prick three or four sets of holes in the pastry. Finally, brush the pastry all over with the beaten egg, then put the pie into the hot oven and bake for 30-40 minutes, or until golden on top and piping hot inside. Serve with mash and peas or your favourite veg.