Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 leeks
• Chunk of butter
• Leftover turkey
• Leftover ham
• English mustard
• Leftover stuffing
• 250 ml Stock
• 1 sheet shortcrust pastry
• 1 beaten egg

Instructions

1. Slice the leeks thinly and wash well.
2. Select Sauté on the instant pot and melt the butter, add the leeks, stirring to coat. Season with salt and pepper.
3. Put on the lid and select Manual High Pressure and set for 10 minutes followed by Quick Pressure Release.
4. Once finished, select Sauté again, and add the meat, mustard, stuffing and stir in the stock a little bit at a time.
5. Thicken with the flour, and add any extra mustard, salt or pepper to taste.
6. Pour in the pie dish, cover with the pastry and trim the edges. Brush the pastry with the beaten egg and cook in a preheated oven at 200℃ (180℃ fan) for 15 minutes.