Serves 2-3 

Ingredients:

• 1 pack (550-600g) diced turkey thigh 
• A little vegetable oil for frying 
• 2 leeks 
• 150g closed cup mushrooms, quartered 
• 300ml semi skimmed milk
• 1 cube powdered chicken stock 
• 1 tablespoon flour
• 170-200g puff pastry
• salt and pepper 
• A little more milk for glazing

1. Trim the leeks and slice into rounds. Quarter the mushrooms. 
2. Brown the turkey in the oil over a high heat.
3. Add the leeks and mushrooms to the pan and cover with milk. Bring to a gentle simmer and allow to cook for 10 minutes or until the leeks are soft.
4. In the mean time roll out the puff pastry so it is big enough to cover your pie dish.
5. Crumble the stock cube into the turkey mixture and stir well. Sprinkle the flour over the mixture a little at a time and stir it in. Keep stirring as you allow the sauce to thicken.
6. Transfer the pie filling to the pie dish and cover with the rolled pastry. Trim the pastry so it just comes over the edge of the dish. Make decorations from the trimmings if you like!
7. Brush milk over the pastry to glaze it. Prick it with a fork and place in the oven at gas mark 7 for 15-20 minutes. The pastry should have risen and be golden brown when you take it out.
8. Allow the pie to stand for 5-10 minutes and then serve either on its own or with a simple boiled vegetable accompaniment.

Price £1.50 per person