Turkey parcels

Serves: 4

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Total Time: 80

Prep Time: 25

Cook Time: 55

• 40 gram(s) (1½oz) butter
• 125 gram(s) chestnut mushrooms, roughly chopped
• 400 gram(s) turkey breast, cut into bite-size pieces
• 40 gram(s) (1½oz) peas
• 25 gram(s) plain flour
• 50 ml white wine
• 150 ml (¼ pint) hot chicken stock
• 2 tablespoon(s) chopped tarragon
• 1 tablespoon(s) lemon juice
• 375 gram(s) pack puff pastry
• 1 medium egg, beaten

Method

1. Melt 15g (½oz) butter in a frying pan and cook mushrooms on a high heat for 5min or until softened. Tip into a bowl and set aside. In the same pan, gently fry the turkey for 10min until cooked through. Stir in peas, then add to the bowl with the mushrooms. Cool completely.
2. Next, make a sauce. Melt the remaining butter in a pan, stir in the flour and cook for 1min. Take the pan off the heat and gradually add the white wine, then the chicken stock. Return to the heat and cook gently for 5min, stirring, until thickened. Add the tarragon, lemon juice and turkey mixture. Season with salt and black pepper and cool.
3. Roll out the puff pastry into a 35.5cm (14in) square and cut into quarters. Spoon a quarter of the turkey mix on to each square and brush the edges with water. Gather the edges and crimp to seal. Put on a baking sheet and chill for 15min. Preheat the oven to 200°C (180°C fan) mark 6.
4. Brush the parcels with the beaten egg and cook for 20-25min or until the pastry is risen and a deep golden colour. Serve with a green salad.

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