Ingredients

The following ingredients have 4 Servings
  • 2 cups leftover turkey ((shredded))
  • 1 cup frozen mixed vegetables
  • 1 onion
  • 3 cloves of garlic
  • 2 tbsp vegetable oil
  • 1 tbsp cornflour ((cornstarch))
  • 3 tbsp milk
  • 2 ready-rolled puff pastry
  • salt and pepper to taste
  • 3 bay leaves
  • 1 egg ((to brush the pies))
  • 1/2 cup chicken stock (broth) ((or leftover gravy))

Instruction

  • In a pan, heat up the oil over a medium heat, add the peeled and chopped onion, and fry until golden.
  • Add the peeled and chopped garlic, frozen vegetables and shredded cooked turkey together with the bay leaves and chicken stock.
  • Leave to cook until the liquid is evaporated.
  • In a small bow, mix the cornflour with the milk, and pour it over the turkey and vegetables.
  • Stir until it thickens into a sauce that coats well the turkey and veggies.
  • Season with salt and pepper to taste, remove the bay leaves and leave to cool completely.
  • Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • Roll the puff pastry, and cut it into 6 squares.
  • Add one tablespoon of the turkey filling in the centre of the pastry square, bring the corners of the pastry together to form a triangle, and press with a fork to seal the edges. Repeat with all the pies.
  • Beat the egg, and brush each pie with it, then make 2 small cuts on top to allow the steam to be released while baking.
  • Line 2 or 3 baking trays with non-stick paper and bake for about 25 minutes until golden.