leftover turkey

Ingredients
25g plain flour
25g butter plus a knob
1/2 pint vegetable stock
100g mix vegetable
100g sprouts, sliced
50g chestnut chopped 325g cooked turkey, in bite-sized chunks
375g puff pastry
1 egg, beaten

Put the flour, butter and stock in a pan. Heat gently, stirring, until the, until the mixture thickens.
In another saucepan, melt the knob of butter. Sauté the sprouts and chestnuts for 10 minutes. Add to the sauce and stir in the turkey.
Add the mix vegetable, stir well and place into a pie dish
Roll out the pastry on a lightly floured work surface and lay over your mixture.
Brush the top of the pastry with the beaten egg and place in a hot oven 200°C/Fan
180°C/Gas mark 6 for 40 minutes.