Pre-heat the oven to 200°C.
Fry the streaky bacon in 1tbsp oil until crispy.
Then remove with a slotted spoon and set aside.
Add the leeks and mushroom and fry gently until softened (about 5 minutes).
Next add the bay leaf, stock, cream and freshly ground pepper.
Bring to a simmer and add the turkey and bacon and heat through for a few minutes.
Unroll the pastry sheet and cut out a lid for the pie and stripes to line the rim of your deep pie dish.
Moisten the pastry strips with water using a pastry brush and stick them to the rim of your deep pie dish.
Ladle the turkey pie filling into the dish.
Top the pie with the pastry lid using more water and crimp the edge with your fingers.
Then “knock up” the edge with a sharp knife all the way round to give a puffed up looking edge. (Making lots of little cut marks up the edge).
Make decorations with the remaining pastry if wished and pierce a hole in the centre with a knife to allow the steam to escape.
Brush the egg wash over the pie and bake in the oven for 20 minutes until golden.
Serve with petite pois and carrots.