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You will need an 8" (20cm) pie dish

Ingredients:
500gm block of butter puff pastry
1 Large leek - cut into large chunks
120gm Button mushrooms
300gm Cooked turkey meat
1 Teasp dried thyme
1 Tblsp oil
50gm Butter
50gm Plain flour
1 pint milk
陆 Teasp Onion salt
White pepper
Beaten egg for glaze

Method:
Place the oil and butter in a pan and add the leek, gently sweat for 5 minutes but do not brown.

Add the mushrooms and thyme, cook for a minute.

Stir in the flour and gently cook for a minute.

Slowly add the milk until you have a nice thick sauce, add the turkey meat and cook for a couple of minutes.

Add the onion salt and a little pepper then pour into your pie dish.

Roll out the pastry and cover the pie, sealing well and fluting the edges.

Brush with beaten egg and cook for 30 minutes or until the pastry is well risen and golden brown.

N.B. If you are making the pie to freeze, do NOT add the turkey meat until the leek and mushroom sauce is completely cold. Use fresh puff pastry if you are freezing, not frozen!

Serves 2

Ingredients:
300 to 350gm Cooked turkey meat
2 small garlic cloves - crushed
1 Med onion - chopped
1 Med cooking apple - chunked
Small handful of sultanas
1 Med potato - cubed
120gm Creamed coconut
2 Heaped teasps
Curry powder (more or less according to taste)
Thumb of ginger - grated
About a pint of turkey stock
1 Tablsp lemon juice
2 Tablsp Green chutney
1 Tablsp Olive oil
30gm Butter

Method:
Melt the butter in a large pan and add the oil

Add the onion and garlic and sweat for a few minutes, add the turkey meat

Toss in the apple and sultanas and cook on a low heat for a further couple of minutes

Add the curry powder and stir well, cook for a minute or two

Pour in the stock, stir, then add the creamed coconut, lemon juice and chutney

Cook for 15 - 20 minutes

Serve with rice and a sprinkling of coriander