Salix Farm Turkeys

Turkey Jalouise

Serves 3

Ingredients

8oz frozen puff pastry
A little egg wash
3oz chopped streaky bacon
1 small onion, peeled and chopped
4oz chopped mushrooms
6oz cooked free range turkey
1oz butter
½ oz plain flour
¼ pint milk
Pinch mixed herbs
Seasoning

Method

  1. Divide pastry in half. Roll each portion thinly into a rectangle 31cm x 23cm. Place one half onto a dampened baking tray. Fold the other in half and make diagonal cuts at regular intervals down the fold to within 3cm of the edge. Put aside.
  2. Melt ½ oz butter in a frying pan and add the onion and bacon. Cook for a few minutes then add the mushrooms and sauté gently.
  3. Make the white sauce by melting ½ oz butter over a medium heat. Stir in the flour, then add the milk bit by bit until the sauce is smooth.
  4. Add the bacon, onion and mushroom mix to the sauce, add mixed herbs and seasoning and stir well. Place the filling evenly on the pastry base, leaving a gap around the edge. Brush the edges with water.
  5. Unfold the cut pastry, lift carefully and place on top. Press the edges well together and knock up with a knife.
  6. Brush the jalousie all over with lightly beaten egg.
  7. Place in a preheated oven at 200C, Gas mark 6 for about 30 mins.