This is a delicious way of using up excess turkey after a roast, however, it is delicious enough to be worth buying turkey especially for it. Using mushroom soup as the sauce makes it a very quick and easy meal to prepare, as does using ready-made puff pastry. It is possible to make your own pastry, but it is so time-consuming that I don't find it worth it. This can either be made as 4 separate pies, or one large family pie. The quantities shown in this recipe serve 4, serve with mashed potatoes and a selection of steamed vegetables.

Ingredients

• 1 Onion, chopped
• 2 cloves Garlic, finely chopped
• 200g Mushrooms, sliced
• 1 tbsp Fresh thyme, chopped
• 600g Mushroom soup
• 400g Turkey, cooked and diced
• 350g Puff pastry
• Milk, to glaze

Method

1. Gently fry the onion and garlic over a medium heat for 5 minutes until softened.
2. Add the mushrooms and cook for a further 5 minutes.
3. Add the thyme, soup and turkey pieces and heat through.
4. Roll out the pastry to cover the pie dish(es).
5. Place the turkey mixture into the pie dish(es) and wet the rim of the dish(es) with water.
6. Lay the pastry over the top, and press the pastry to the sides to seal the pie.
7. Cut a small slit in the centre of the pastry.
8. Place the pie(s) into an oven at 190 degrees C for 20 - 25 minutes, or until the pies are risen and golden brown.
9. Serve immediately.