Created by ImPat on November 20, 2014
Step 1: Preheat oven to 220C or 200C fan-forced.
Step 2: Line 2 baking trays with non-stick baking paper.
Step 3: Heat oil in a large frying pan on medium, cook leek for 3 minutes until soft but not coloured and then add mushrooms and bacon, increase the heat to high and cook for 4 to 5 minutes until mushrooms are soft and bacon crisp and then add the turkey, cream and mustard and season with salt and pepper to taste and simmer for 3 to 5 minutes until sauce thickens slightly.
Step 4: Remove from heat, stir through cheese and parsley and cool.
Step 5: Cut 4 x 14cm rounds and 4 x 17cm rounds from pastry.
Step 6: Lay smaller rounds on prepared tray and top each with a quarter of turkey filling leaving a 2cm edge around pastry and then rush edges lightly with beaten egg and then top with remaining pastry, folding edges over to seal and then cut a small steam hole in the top and brush with the egg wash (at this stage you could make shapes such as leaves from the pastry scraps and use them to decorate your pies and then brush with egg wash).
Step 7: Bake for 20 minutes until puffed and golden.