3 oz (90 g) wholemeal or plain flour
pinch of salt
8 teaspoons margarine
approximately 1 tablespoon ice-cold water
1 tablespoon wholemeal or plain flour for rolling out the pastry
2 teaspoons skimmed milk
pinch of salt
8 teaspoons margarine
approximately 1 tablespoon ice-cold water
1 tablespoon wholemeal or plain flour for rolling out the pastry
2 teaspoons skimmed milk
For the filling
12 oz (360 g) cooked turkey
1/4 pint (150 ml) skimmed milk
4 fl oz (120 ml) chicken or vegetable stock
4 teaspoons cornflour
9 oz (270 g) cooked diced mixed vegetables such as carrots, peas, swede
2 tablespoons chopped spring onion salt and pepper
1/4 pint (150 ml) skimmed milk
4 fl oz (120 ml) chicken or vegetable stock
4 teaspoons cornflour
9 oz (270 g) cooked diced mixed vegetables such as carrots, peas, swede
2 tablespoons chopped spring onion salt and pepper
method
1. first of all, make the pastry. Stir the flour and salt together in a small bowl.
2. Add the margarine which, if possible, has been stored in the freezer. Rub it into the flour using the tips of your fingers and thumbs until the mixture resembles fresh breadcrumbs.
3. Using a round-bladed knife, mix the cold water into the pastry to form a dough. if time allows, wrap in clingfilm or foil and chill for 20-30 minutes.
4. Meanwhile, prepare the filling. Cut the turkey into cubes. Blend the milk and stock gradually into the cornflour and bring to the boil, stirring all the time. Reduce the heat and stir in the turkey, cooked vegetables and spring onion. Season to taste.
5. Transfer the turkey sauce to a 1 1/2 pint (900 ml) pie dish and place a pie funnel in the centre to support the pastry crust.
6. Sprinkle the rolling pin and a sheet of non-stick baking parchment with the remaining flour and roll out the pastry a little larger than the pie dish.
7. Cut a strip from all the way round the pastry, moisten the rim of the pie dish with a little water and press the pastry strip onto it. Brush the pastry rim with a little water and cover with the pastry lid. Press the edges firmly together.
8. Trim the edge, press together once again and using the back of the knife 'knock' the two pieces of pastry together. if there are sufficient pastry trimmings, re-roll them and use to decorate the pastry lid.
9. Brush the pastry lid with the remaining milk and bake at Gas Mark 6, 200°C, 400°F for 15 minutes, then reduce the heat to Gas Mark 4, 180°C, 350°F for a further 25 - 30 minutes.
2. Add the margarine which, if possible, has been stored in the freezer. Rub it into the flour using the tips of your fingers and thumbs until the mixture resembles fresh breadcrumbs.
3. Using a round-bladed knife, mix the cold water into the pastry to form a dough. if time allows, wrap in clingfilm or foil and chill for 20-30 minutes.
4. Meanwhile, prepare the filling. Cut the turkey into cubes. Blend the milk and stock gradually into the cornflour and bring to the boil, stirring all the time. Reduce the heat and stir in the turkey, cooked vegetables and spring onion. Season to taste.
5. Transfer the turkey sauce to a 1 1/2 pint (900 ml) pie dish and place a pie funnel in the centre to support the pastry crust.
6. Sprinkle the rolling pin and a sheet of non-stick baking parchment with the remaining flour and roll out the pastry a little larger than the pie dish.
7. Cut a strip from all the way round the pastry, moisten the rim of the pie dish with a little water and press the pastry strip onto it. Brush the pastry rim with a little water and cover with the pastry lid. Press the edges firmly together.
8. Trim the edge, press together once again and using the back of the knife 'knock' the two pieces of pastry together. if there are sufficient pastry trimmings, re-roll them and use to decorate the pastry lid.
9. Brush the pastry lid with the remaining milk and bake at Gas Mark 6, 200°C, 400°F for 15 minutes, then reduce the heat to Gas Mark 4, 180°C, 350°F for a further 25 - 30 minutes.
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