recipe

Turkey Pie

Ingredients:
1 tbsp vegetable oil
1 leek, halved and chopped
200g cup mushrooms, sliced
3 rashers rindless bacon, chopped
2 cups chopped cooked turkey meat
1 cup cream
2 tsp Dijon mustard
1/3 cup grated parmesan cheese
1/4 cup chopped parsley
6 sheets frozen puff pastry, thawed
1 egg, lightly beaten

1. Heat oil in large frying pan on medium. Cook leek for three minutes, until soft but not coloured. Add mushroom and bacon. Increase heat to high and cook for four to five minutes, until mushrooms are soft and bacon crisp. Add turkey, cream and mustard. Season with salt and pepper to taste and simmer for three to five minutes, until sauces thickens slightly. Remove from heat, stir through cheese and parsley and cool.

2. Preheat oven to 220 degrees C or 200 degrees C fan forced. Line 2 baking trays with non-stick baking paper.

3. Cut 4 x 14cm rounds and 4 x 17cm rounds from pastry. Lay smaller rounds on prepared tray. Top each with a quarter of turkey filling, leaving a 2cm edge around the pastry. Brush edges lightly with beaten egg. Top with remaining pastry, folding edges over, to seal. Cut a small steam hole in the top. Brush with egg.

4. Bake for 20 minutes, until puffed and golden.

From the Coles Christmas Magazine