Turkey, sprout and stuffing pasties

Method

1. Heat the oil in a frying pan over a low heat and gently fry the onion for 10 minutes or until soft. Add the garlic and fry for 30 seconds. Add the sprouts and fry for 4-5 minutes.
2. Add the stuffing, turkey and stock. Season, then cook until all the stock has been absorbed (see tip). Stir in the cream and parsley, then remove from the heat and set aside to cool.
3. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick, then cut into 8 x 12cm circles (use a saucer as a template).
4. Spoon an eighth of the turkey mixture onto the centre of each of the circles, then brush the edge of each with a little water. Fold in half to form a pasty shape, then press and crimp the edges to seal.
5. Transfer to a baking sheet and brush each pasty with beaten egg. Bake for 15-20 minutes until puffed and golden. Serve straightaway.