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60g Ghee

1 onion

1 carrot

4 cloves garlic

1 thumb size piece of ginger

Half tsp salt

1 tsp turmeric

1 tsp cumin

1 tsp coriander

1 tsp chilli powder

2 tsp curry powder

Half tsp Chinese 5 spice

1 star anise

1 bay leaf

1 tbsp mango chutney

600ml turkey stock

1 tsp cornflour mixed with cold water

500g shredded leftover turkey meat

Pie shells

Egg wash

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Hot water crust

Hot water crust:

300g plain flour,

150g boiling water,

135g lard,

1 t salt

1 egg for egg washing.

Asian style Turkey Stock:

Turkey carcass,

1 onion,

2 carrots,

2 sticks celery,

3 cloves garlic,

thumb size piece of ginger sliced,

green tops off a bunch of spring onions,

roots of a bunch of coriander,

1 hot red chilli,

2 star anise,

a cinnamon stick,

1 tsp coriander seeds,

1 tbsp fish sauce,

1.5 litres water.

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Stock instructions

Cook in pressure cooker for 1 hour or on the hob for 2-3 hours (adding an extra half litre of water) Strain and store in the fridge.

1. Blitz onion, carrot, garlic, ginger, and salt in food processor

2. Melt ghee and sauté the onion and carrot mix

3. Add turmeric, cumin, coriander, chilli powder, curry powder, Chinese 5 spice, star anise, and bay leaf, cook until fragrant

4. Add turkey stock and mango chutney, simmer for 20-30 minutes

5. Season to taste and remove star anise and bay leaf

6. Blitz mixture to a puree and pass through a sieve into a clean pan

7. Add cornflour slurry and heat gently until thickened

8. Mix 2-3 ladle fulls of sauce with shredded turkey until well coated

9. Cover and refrigerate until ready to use

10. Fill pie shells with curry mixture using an ice cream scoop (Dissolve the lard in the boiling water and add to the flour and salt. Mix well, divide into 3, saving one piece for the lids. Work one piece at a time, cover the others. Knead till smooth with extra flour then divide into balls. Butter a muffin tin and roll the balls into discs to line the tin. Use a cookie cutter to neaten the tops. Use the last third to make the lids, roll out and use a cookie cutter to cut discs.)

11. Make a hole in the lids before placing on top of each pie

12. Brush edges with egg wash

13. Use an upturned cookie cutter to seal lid to base, then invert and cut edges to neaten

14. Egg wash over the tops

15. Bake in preheated oven at 180°C for about 25 minutes until golden and bubbling