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Left over Turkey Pie

Ingredients

300g Turkey meat leftovers - any kind (leg, wing, breast meat, doesn't matter)

100g Bacon or Ham (cooked or uncooked)

75g Mushrooms

An Onion or a Leek

350ml Stock (can be made from turkey carcass or a cube if you didn't make stock)

75ml Cream

500g Packet of ready made pastry (blätterteig)

1 tbsp Chopped herbs - parsley or tarragon are nice

25g Butter

25g Flour

Some beaten egg (or left over egg yolks if you happen to have some e.g. if you made royal icing for a cake)

Method

Melt the butter in a pan and cook the onions, bacon and mushrooms until they are just soft. Add in the flour and stir it for a minute or two until all the juices are soaked up and you end up with a stodgy looking mess (!) Then add the stock, a little at a time, continue stirring, until you have a nice thick sauce. Add the cream and herbs and then leave it to one side to cool. You can do this part in advance if you want to - just pop the sauce in the fridge and then make the pie the following day (or of course you can just make it straight away).

Roll out the pastry into a big rectangle - twice as long as it is wide and place it on a lined baking tray. Then mix the chopped up turkey meat into the sauce and spoon it onto one side of the rectangle. Fold the other side over the top, moisten the edges with some beaten egg and then pinch the edges together (like a Cornish pasty or an apple turnover). Brush the top with the rest of the beaten egg.

Bake in the oven for 30 minutes at 220 deg C (or look at the pastry packet to see what it says for a pie - sometimes it might take longer.)