• 1 egg, whisked
• Splash of milk
• 1 x 320g sheet of jus rol short crust pastry
• 1 x 400ml tin of coconut milk
• 1 x 500g jar of tomato sauce
• u00bc tsp ground black pepper
• 200g leftover turkey, shredded
• 200g leftover ham, chopped
• u00bd tsp salt
• 1 large garlic clove, peeled and finely chopped
• 1 onion, chopped
• 100g chorizo, diced
• u00bd tbsp olive oil

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Heat half a tablespoon of oil in a large pan over a medium heat. When hot, add the chorizo and cook for 2-3 minutes, until the oil has turned red from the chorizo. Add the onion to the pan and cook for five minutes, stirring occasionally until it starts to soften. Add the garlic and a pinch of salt and cook for three minutes, stirring so the garlic doesn’t burn.
3. Add the ham, turkey and a pinch of salt and pepper to the pan and coat in the onion and chorizo. Add the tomato sauce and tinned coconut milk and simmer for five minutes.
4. Transfer the tomato mixture from the pan to a large pie or lasagne-style oven-proof dish and allow to cool.
5. On a lightly floured surface, roll the sheet of pastry to increase it’s size a little. Using the rolling pin, transfer the pastry to cover the pie dish, and trim the excess pastry, allowing a little overhang as the pastry will shrink when baking. Whisk the milk into the egg and using a pastry brush, brush the pastry all over.
6. Bake for 25 minutes until the pastry is golden brown and the centre of the filling is hot.