Directions

1. Bring poultry stock to a low boil in a medium-sized pot.
2. Add turkey pieces and simmer for 15-20 mins or until the internal temperature of the largest piece hits 165°F.
3. Transfer meat to a tray with slotted spoon; once cooled cut turkey breast into 1cm cubes; pick meat from the thighs and cut into 1cm cubes.
4. Skim any fat off of simmering stock and add potatoes, celery, onion, and carrot; simmer for an additional 10 minutes on low till vegetables are tender.
5. Strain vegetables and reserve stock in a separate bowl.
6. ln a medium pot melt butter on medium heat; add flour and cook out for 2-3 minutes.
7. Slowly add stock back into the roux mixture and whisk till smooth and thickened; add cream, peas and herbs then cook for 2 minutes.
8. Season with salt and pepper.
9. Combine all ingredients – liquid mixture, vegetables and turkey cubes – and cool in the fridge.
10. Once cool distribute equal amounts of filling into 10 separate shell bottoms.
11. Make an egg wash by adding cracked eggs and 25ml of water, and whisk.
12. With a pastry brush dip into egg wash then lightly moisten the top of the pie edge.
13. Add pie tops over the filling and base and crimp edges with the teeth of a fork.
14. Transfer to the baking sheet and bake in a preheated oven at 350°F for 18-20 minutes convection till golden.
15. Serve after 5 minutes.

• Do not add hot filling to pie shells as it will break down butter in the shell and the pie will begin to melt.
• Always use very cold pastry dough since it will hold its shape well when topping and crimping edges.
• Always cook in a pre-heated oven, the pastry needs to start cooking as soon as it enters the oven to lift the dough and become light and airy. Ensure pastry is well cooked and golden before removing it from the overbaking should take approximately 18-20 mins.
• Do not overcook potatoes they should be tender but have shape.