Easy recipe Turkey Pie

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one tbsp vegetable oil (Recipes by ingridients vegetable oil) two hundred g cup mushrooms, halved and chopped three rashers rindless, bacon (Recipes by ingridients bacon) chopped about two cups cooked turkey meat, chopped one cup cream about two tsp Dijon mustard (Recipes by ingridients mustard) one third cup grated parmesan (Recipes by ingridients parmesan) cheese (Recipes by ingridients cheese) one quarter cup, parsley (Recipes by ingridients parsley) chopped six sheets frozen puff, pastry (Recipes by ingridients pastry) thawed one, leek (Recipes by ingridients leek) halved and chopped one egg, lightly beaten Heat oil in a large frying pan on medium. Turkey Pie. Cook leek (Recipes by ingridients leek) for three mins until soft but not coloured. Add mushrooms and. bacon (Recipes by ingridients bacon) Increase heat to high and cook for four-five mins until mushrooms are soft and bacon (Recipes by ingridients bacon) crisp. Turkey Pie. Add turkey, cream and. mustard (Recipes by ingridients mustard) Season with salt (Recipes by ingridients salt) and pepper to taste and simmer for three-five mins until sauce thickens slightly. Remove from heat, stir through cheese (Recipes by ingridients cheese) and parsley (Recipes by ingridients parsley) and cool. Turkey Pie. Preheat oven to two hundred and twenty °C or two hundred °C fan. Turkey Pie. Line about two baking trays with non-stick baking paper. Turkey Pie. Cut four x fourteencm round and four x seventeencm rounds from. pastry (Recipes by ingridients pastry) Lay smaller rounds on prepared tray. Top each with a quarter of turkey filling leaving a about twocm edge around. pastry (Recipes by ingridients pastry) Turkey Pie. Brush edges lightly with beaten egg. Top with remaining, pastry (Recipes by ingridients pastry) folding edges over to seal. Cut a small steam hole in the top. Brush with egg. Bake for about twenty mins until puffed and golden. .