1. Pre-heat oven to gas mark 5 or 190C.
2. Heat the olive oil in a large pan and add the garlic, mushrooms and leeks. Gently fry for 10 minutes over a low heat until the leeks are soft.
3. Add the turkey meat.
4. Add the flour and continue to cook for 1 minute.
5. Slowly add the stock and keep stirring to prevent the flour from going lumpy. Season with black pepper, wholegrain mustard and herbs. Bring to the boil and simmer for 10 minutes, stirring occasionally.
7. Remove from the heat and stir in the creme fraiche. Pour the turkey and vegetable mixture into a medium sized ovenproof dish. Leave to one side.
8. Dust the worktops with flour and roll out the puff pastry, making sure it is slightly larger than the dish. Cover the dish with the pastry and trim off the excess and press down the sides. Score the pastry top.
9. Brush the top with beaten egg and bake in the oven for approximately 30 minutes until the puff pastry is golden brown.
10. Serve with plenty of veggies.
- For a healthier alternative to puff pastry, use mashed potato or sliced potato as a topping instead.
- Use broccoli instead of leeks if you prefer.
1 tablespoon olive oil.
2 cloves garlic, peeled and minced.
6-8 mushrooms, sliced.
2 leeks, topped and tailed, sliced. Washed to remove any grit and drained well.
350g (12½ oz) leftover turkey meat - white and/or brown meat, without the skin, torn into strips or chopped into chunks.
1 heaped tablespoon plain flour.
425ml chicken or vegetable stock.
1 teaspoon wholegrain mustard.
1 tablespoon fresh herbs/1 teaspoon dried herbs.
1 tablespoon half-fat creme fraiche.
300g ready made puff pastry, defrosted
1 egg, beaten (for egg wash)