TOM’S LEFTOVER TURKEY PASTIE

To make the pastry

1: Firstly, add the flour, diced cold butter and salt into a mixer with the paddle fitted, Turn the mixer on slowly, then speed up as the butter incorporates into the flour.

2: Next pour in the egg and cold water, keep the paddle mixing to beat the pastry into a smooth dough for around five minutes. Once the dough is ready remove from the bowl and wrap in cling film, rest the dough in the fridge to rest up for an hour or so.

 

For the filling

3: Whilst the dough is resting, add all of the diced turkey, veggies and seasoning into a large bowl.

4: For binding for the meat and veg mix, bring the water up to the boil in a saucepan and dissolve in the gravy powder, cook out for thirty seconds, it will become a bit like wallpaper paste, this will be perfect to beat into the turkey mix.

5: Add this to the turkey and veg mix, along with the cranberry sauce, and stir.

6: Pop the turkey dish in the fridge to firm up for half an hour or so.

 

For the glaze

7: Separate the yolks from the whites and pop the yolks into a small bowl and beat with a small fork, then keep to one side.

 

Assembling the pasties

8: Line a baking sheet with non-stick parchment, keep to one side ready to place your pasties on once they are wrapped.

9: After the dough has been resting for an hour, take your dough from the fridge and cut into four equal portions. Dust the ball of dough with a little flour and roll out to a large disc around 25cm in diameter. Repeat this process for the other three balls.

10: With a large kitchen spoon, divide the meat and veggie mix into the middle of each pastry disc. You will end up with a good heap of filling.

11: Brush one of the edges of the pastry disc with egg glaze and then fold the dough over the top of the filling to seal in, make sure you press the edges down, with your thumbs crimp or twist the edge of the pasty, place onto the baking tray. Repeat the process for the other three pasties.

12: Brush the top of the pasties evenly with the remaining egg glaze, place into the fridge to rest and allow the pastry to firm up.

13: Pre heat the oven to 200c.

14: Put the tray of pasties into the oven and bake for 30 minutes on the middle self. Once baked remove from the oven and leave to cool slightly, ideally on a cooling wire for 5 minutes.