Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Creamy turkey turnovers recipe

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Ready in 35 minutes

425g pack frozen ready-rolled puff pastry, thawed
200g leftover cooked turkey meat (or buy some from the supermarket deli counter)
25g frozen peas
3 tbsp fresh mushroom pasta sauce taken from a 300g tub
1 egg, beaten
Poppy seeds, to sprinkle

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1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the 2 sheets of puff pastry. Cut each in half to give 2 rectangles.
2. Cut up the turkey meat and divide between the 4 sheets of pastry. Divide the peas between each pastry parcel. Spoon the pasta sauce over each parcel and season. Brush the pastry edges with a little egg. Fold over the pastry and seal the edges using the prongs of a fork.
3. Brush with beaten egg and sprinkle with the poppy seeds. Bake for 25 minutes until golden. Serve with new potatoes and green beans.

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