Recipe: Turkey and Asparagus Pie

In my opinion, this is one of the best ways of using up cold turkey or chicken. The quantities are not exact as its a bit of a bung it all together recipe - the only important thing is to get the consistency of the turkey mixture right. Too sloppy and your pastry will submerge whilst in the oven. Not enough moisture and it will dry up in the oven.

Ingredients:
Cooked turkey for two people
About 5 asparagus spears, chopped into lengths
A few chopped mushrooms
A chopped onion
Some milk
Turkey gravy granules
1 crushed garlic clove
Parsley, sage and thyme
Salt and pepper
1/4 packet of bought puff pastry - basically a square about the size of a pack of playing cards

Method:
In a large saucepan, with some oil spray, fry the onion until golden.
Add the mushroom and the turkey and continue to fry until brown. Add more oil spray if needed.
Add the asparagus and crushed garlic.
Then add the milk to the pan - add enough to cover the mixture in the pan plus a little more.
Thicken the mixture with turkey gravy granules. If you prefer use a stock cube and cornflour.
Add the herbs and seasoning.
Simmer for about 10 minutes.
While it is simmering preheat the oven to 200C.
Get a suitable dish, a deep one is better than a shallow one.
Roll the pastry out to the size of the dish.
Spoon the turkey mixture into the dish and top with the pastry.
Poke a hole in the top of the pastry with a knife and brush the surface with milk.
Cook for 30 minutes in the oven.
While its cooking steam yourself a selection of veggies to go with it.
Sometimes I do a little mashed potato as well.