200g leftover cooked turkey meat (or buy some from the supermarket deli counter)
25g frozen peas
3 tbsp fresh mushroom pasta sauce
1 egg, beaten
Poppy seeds, to sprinkle
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.
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.
Brush with beaten egg and sprinkle with the poppy seeds. Bake for 25 minutes until golden. Serve with new potatoes and green beans.