For this recipe... I've preroasted the meats, seasoned with just thick caramel soy, molasses and a little oil. You can always season it anyway you like.
1 cup dice roasted turkey meat
1 cup diced roasted duck meat
1 cup diced roasted chicken meat
1 1/2 - 2 cups finely chopped leaks, white parts only
1 1/2 cups milk
1/3 cup flour
1 cup diced parboiled waxy potatoes
1 tbs dijon mustard
1 cup grated cheese (I used a mix of 3/4 cup grated strong cheddar and 1/4 cup grated mozarella)
puff pastry (I used store bought stuff), or you can use shortcrust (see Spike post)
salt and pepper to taste (depending on how salty your cheddar is and if you used salted bacon)
lightly beaten egg for eggwash
grapeseed oil and butter for frying
Ingredients I'd love to have put in but didn't due to fussy eaters and 'non-kosherness' :
chopped cooked bacon
freshly grated nutmeg
Heat butter & oil in pan.
Saute chopped leeks over medium heat until soft.
Stir in flour and stir until lightly browned.
Add milk to the leeks, stirring constantly until mixture is smooth and thickened.
Remove from heat and stir in mustard and cheeses.
Stir in meats and potatoes. Also add in bacon, if using, herbs and spices.
Season to taste.
Leave to cool.
Meanwhile, preheat oven to 200 C, roll and cut out pastry to desired size (you can make hand held sizes like what I did here or make bigger ones).
Press cutout pastry into muffin/pie pans. Fill pastry, brush edges with eggwash, cover with more pastry.
Brush the tops with eggwash, poke a teeny hole on top for it to breathe and bake for 18- 20 mins or until golden.
Serve warm. That's when the cheese gets all sticky, melty, gooey and yummy!