Rough puff pastry
200g strong plain flour
100g block butter
1tsp lemon juice
Sufficient cold water to bind
100g chunks of cooked turkey
150g vegetables – I used mushrooms, leeks, broccoli and a spring onion (what was in the fridge)
About 1 tsp chopped parsley
Salt and pepper
Sauce: 100ml milk /cream/ half and half – whatever is in the fridge
1 tsp cornflour
Salt and pepper
Flour to dust, cold water to seal, milk to glaze
- Make pastry- sift flour and salt into a mixing bowl, roughly cut fats into 1 cm dice, add to flour, add lemon juice, add 4tbs cold water, mix well with a blunt knife. Add water gradually mixing well between each addition to form soft NOT STICKY dough. Roll dough into a rectangle 30cm by 10cm on a well floured surface. Fold the bottom up 2/3 and the top down 1/3. Turn the dough a 1/4 turn to the left, repeat the roll, fold and turn process 7 times to pack layers into the pastry. Leave to rest in the fridge approx 30 mins
- Prepare filling ingredients- finely chop parsley and spring onion, roughly dice turkey, broccoli into baby florets, slice leek.
- Sauce- blend cornflour with milk / cream, gently heat stirring all the time, to a soft boil. Add prepared fillings, season, allow to cool.
Preheat oven 200C
- Roll relaxed pastry to approx 3-5mm depth, cut 6 circles, mine were approx 12 cm diameter. Roll 3 slightly thinner / bigger to allow coverage of filling. Place sufficient filling on bases, wet edges with cold water, place tops over fillings and gently apply a little pressure to the edges to seal them. Glaze with milk, apply decorative finish- downward arc cuts from centre top, piercing the top slightly to release steam and prevent it bursting out the sides. Using a sharp knife cut a decorative edge into the sides of the pastry to exaggerate the pastry layers.
- Place on a lightly floured baking tray and allow to rest 20 mins. Oven-bake 20-25 mins until golden brown, remove from oven and serve.
There is enough pastry to make 4 portions; I only needed 3 so made the leftover pastry into cheese straws.
Contributed by: Jack Owen