For the pastry, put the flour and butter into a mixing bowl and use your fingertips to rub the flour and butter together until the mixture looks like rough breadcrumbs and there are still visible lumps of butter.

Whisk together the egg, the balsamic vinegar and the sea salt in a small bowl.

Add this to the butter and flour along with the cheese and using two forks gently toss through until the dough begins to come together. Add a little cold water to bring the dough to a rough ball.

Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.

Preheat the oven to 180°C/350°F/Gas Mark 4. Peel and chop the carrots and celery.

Peel and chop the onion.

Chop the leftover turkey and ham into bite size pieces and set aside.

Melt 25g of the butter in a large sauté pan, add the onions, carrots and celery and fry for 6-8 minutes or until tender.

Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.

Gradually add the stock mixing briskly with a wooden spoon until it thickens. Reduce the heat and simmer for 3–4 minutes.

Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through, allowing to cook for a further minute.

Add the turkey, ham and thyme to the sauce and stir well.

Transfer the mixture to an ovenproof baking dish, 20cm diameter and 5cm (2in) deep.

Roll the pastry out onto a floured work surface large enough to fit the top of the dish.

Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie.

Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.

Allow to cool a little before serving.