50g / 2oz butter
1 onion chopped
3 carrots diced
1 parsnip diced
20 g /1.25 oz. plain flour
350 ml/12fl oz. chicken stock
75ml/5 tbsp medium sherry
75 ml/ 5 tbsp dry white wine
175ml/6 fl oz whipping cream
115g/4oz frozen peas thawed
350g/ 12 oz. cooked Old Castle Farm left-over turkey meat cut into chunks
5ml/1 tsp thyme
15ml/1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 egg beaten with 2 tbsp milk to glaze
1 pack ready made shortcrust pastry
Preheat the oven to 200 C/400 f / gas mark 6. Heat half the butter in a saucepan. Add the onion, carrots and parsnip and cook for 10 minutes until softened. Remove from the pan with a slotted spoon.
Melt the remaining butter in the pan. Add the flour and cook for 2 minutes, stir constantly. Stir in the stock, sherry and the white wine. Bring the sauce to the boil and cook for 1 minute, stirring constantly.
Stir the cream, peas, turkey, thyme and parsley into the sauce. Season, then transfer the mixture to a 2 litre/3.5-pint pie dish.
Roll out the pastry, cover the pie and trim off the excess pastry. Dampen the rim of the dish. With a fork, press the pastry to the rim to seal. Cut decorative shapes from the pastry trimmings. Brush the pastry all over with the egg glaze. Arrange the pastry shapes on top.
Brush again with the egg glaze. Make one or two holes in the crust so steam can escape during baking. Bake the pie for about 35 minutes until the pastry is golden brown. Serve hot.
TOP TIP: use a tin of Campbell’s condensed cream of chicken or mushroom soup instead of the cream