Leftover Turkey Pie

Ingredients

• Cooked leftover turkey breast, shredded — 400g
• Ready-rolled puff pastry — 320g
• Chicken stock — 400ml
• Double cream — 100ml
• Frozen garden peas — 150g
• Carrots, diced — 200g
• Plain flour — 30g
• Unsalted butter — 40g
• Dried thyme — 1 tsp
• Free range egg, beaten (for glazing) — 1 medium

Method

1. 1

   Preheat your oven to 200C/180C fan.

2. 2

   In a large pan, melt the butter over medium heat and sauté the diced carrots for 5-6 minutes until slightly softened.

3. 3

   Stir in the plain flour and cook for 1 minute to create a roux.

4. 4

   Gradually whisk in the chicken stock to prevent lumps, then add the double cream and dried thyme. Simmer until the sauce thickens.

5. 5

   Fold in the shredded turkey and frozen peas. Season with salt and pepper to taste.

6. 6

   Pour the mixture into a deep pie dish.

7. 7

   Unroll the puff pastry and place it over the pie dish, trimming the edges. Press down with a fork to seal the edges to the rim of the dish.

8. 8

   Brush the top of the pastry with the beaten egg and cut a small slit in the middle to allow steam to escape.

9. 9

   Bake for 20-25 minutes or until the pastry is golden brown and puffed.

10. 10

    Serve hot.