A spicy recipe for Turkey Turnovers from Sophie Grigson.
Heat the oil and half cook the onion. Add any raw vegetables and saute until they brown and soften. Add the cooked vegetables, peas and turkey and stir well.
Stir in the curry paste and cook for 30 seconds, add the butter and salt then remove from heat and leave to cool.
Divide the pastry into 4 and roll out each piece to a large circle about 1/8 of an inch thick.
Divide the turkey mixture between the four circles. Brush the edges with egg and fold the pastry over the filling to form a semi circle, crimping the edges together firmly. Rest for 30 minutes in the fridge.
Brush with the egg and bake at 220 C Gas 7 for 15 minutes, until nicely puffed and well browned.