© Jesús Maicas. 980510 ~ 990525

INGREDIENTS: Serves 12.

• 2 lbs (900g) cold turkey meat.
• 1 lb (450g) cold ham or bacon.
• 1 oz (30g) butter.
• 1 clove garlic.
• 30 fl.oz (900ml) well flavoured turkey stock or 20 fl.oz (568ml) turkey gravy.
• 8 oz flat mushrooms or buttons if flats are not avalaible.
• 1 tablespoon chopped parsley.
• 1 tablespoon chopped chives.
• 2 teaspoons fresh marjoram or tarragon (optional).
• 1/4 (150ml) pint cream.
• 1 lb (450g) puff or flaky pastry or 2 lbs (900g) Duchesse Potato.
• 12 oz (340g) chopped onion.

Cut the turkey and ham into 1 inch approx. pieces.
Melt the butter in a heavy saucepan, add the chopped onions, cover and sweat for about ten minutes until tey are soft but not coloured.
Meanwhile wash and slice the mushrooms.
When the onions are soft, stir in the garlic and remove to a plate.
Increase the heat and cook the sliced mushrooms.
Season with salt and freshly ground pepper and add to the onions and garlic.
Toss the cold trukey and ham in the hot saucepan, using a little extra butter if necessary; add to the mushrooms and onion.
De-glaze the saucepan with the turkey stock.
Add the cream and the chopped herbs.
Bring it to the boil, thicken with roux, add the meat, mushrooms and onions and simmer for 5 minutes.
Taste and correct the seasoning.

Fill into the pie dishes, and pipe rosettes of potato all over the top.
Bake in moderate oven, 190C/375F for 15-20 minutes or until the potato is golden and the pie is bubbing.
Serve with a green salad.