Meat pies are a traditional way to finish up with leftovers. Leftovers such as turkey.
Step 1) (Day before) boil the bones and less desirable parts of meat. (back & wings). I break it up and cover it with water. Then I boil for 4-5 hours until the fluid is dark and slightly viscous. Doesn’t that sound delightful? That’s the collagen dissolving to give the stock body.
Step 2) Filling. Precook by boiling two or three potatoes. Do it with the skin on. I’ll also cut up three or four carrots and add them to the mixture. Once they are cooked, drain and let cool (you can overlap this step with making the rest of the filling).
In a deep frying pan saute (tablespoon olive oil, tablespoon +- butter) two onions and 5-6 stalks of celery. Cut up the turkey while these are cooking. Add about 1 1/2 cups of the cooled stock to the frying pan and start the reduction process. Put the turkey and carrots (if they’re done) in the frying pan while you’re reducing. Reduce the stock by about 1/2.
Step 3) Crust. 2 cups flour, 1 stick margarine, teaspoon salt, teaspoon sage, teaspoon thyme leaves (I suppose you could used “mixed spice” in the UK). Cut the margarine into the flour mix. Then when you’re ready to roll it out mix in about 1/3 cup cold water. I add the water in smaller amounts as it’s easy to add more and dashed hard to remove it. Divide into 2/3 and 1/3. Roll the 2/3 out and line a 9 inch glass pie dish.
Step 4) Assembly. De-skin and cut up 1/2 the potatoes and place on the bottom crust. Add the rest of the filling from the frying pan. Then skin and put the remaining potatoes on top. Roll out the remaining crust and cover/seal with the lower one.
Bake at 375 F (210 C – slightly hotter than moderate) for about an hour. Since fluids may leak from the pie, it is a good idea to put the pan on a baking sheet with sides to catch the liquid before it messes up the oven.