- 1 tbsp vegetable oil
- 200 g cup mushrooms, halved and chopped
- 3 rashers rindless bacon, chopped
- 2 cups cooked turkey meat, chopped
- 1 cup cream
- 2 tsp Dijon mustard
- 1/3 cup grated parmesan cheese
- 1/4 cup parsley, chopped
- 6 sheets frozen puff pastry, thawed
- 1 leek, halved and chopped
- 1 egg, lightly beaten
Method
- Heat oil in a large frying pan on medium. Cook leek for 3 mins until soft but not coloured. Add mushrooms and bacon. Increase heat to high and cook for 4-5 mins until mushrooms are soft and bacon crisp. Add turkey, cream and mustard. Season with salt and pepper to taste and simmer for 3-5 mins until sauce thickens slightly. Remove from heat, stir through cheese and parsley and cool.
- Preheat oven to 220 °C or 200 °C fan. Line 2 baking trays with non-stick baking paper.
- Cut 4 x 14cm round 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 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.
- Bake for 20 mins until puffed and golden.
