Heat the oven to 220C/425F/Gas 7.

Roll out the pastry on a lightly floured surface to a shape slightly larger than the circumference of an 850 ml (1 1/2 pint pie dish. Cut off a long narrow strip all round edge. Reserve with other trimmings.

Mix the turkey and ham together in the pie dish and arrange the quartered eggs on top.

Make the sauce: melt the margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until it is thick and smooth.

Remove from the heat and stir in the lemon zest and juice, and the parsley. Season to taste with salt and pepper and allow to cool. Pour evenly over the turkey and ham in the pie dish.

Brush the rim of the pie dish with water, and then press the narrow strip of pastry all around the rim. Brush the strip with a little more water, then place the large piece of pastry on top. Trim the edge of the pastry, then knock up and flute.

Make leaves with the pastry trimmings, brush the undersides with water and place on top of the pie. Brush with beaten egg and make a small hole in the centre of the pastry lid.

Bake in the oven for 25 - 30 minutes until the pastry is well risen and golden brown. Serve hot or cold.