(serves 4-6 people)

¼ oz (15g) butter
1 lb (450g) turkey - boneless thinly sliced
4 oz (l00g) mixed mushrooms - sliced
¼ pt (l50ml) fresh milk
5 oz (150g) dried peaches, chopped
Salt and freshly ground pepper
1 onion, medium, peeled and chopped
2 oz (50g) flour
¼ pt (150ml) chicken stock
8 oz (225g) pkt puff pastry
1 egg - beaten

Melt butter in pan and fry onion until soft. Add turkey, cook for l0 mins. Add mushrooms and flour.

Cook a further 3 mins. Pour in milk and stock, stir until thickened, stir in peaches and season. Leave to cool.

Put filling in a pie dish. Roll our pastry on lightly floured board. Dampen rim of dish, put a strip of pastry around it. Dampen the pastry rim and lay remaining pastry over dish. Decorate with pastry shapes, brush the top with beaten egg. Make a small hole in top of pastry.

Bake for 23 minutes at 200°C, 400°F, gas mark 6.

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