- 450g/1lb British turkey mince
- 100g/4oz smoked streaky bacon
- 3 spring onions, sliced
- 30ml/2tbsp chopped fresh sage
- 450g/1lb packet shortcrust pastry, thawed if frozen
- 1 medium egg, beaten
- Salt and freshly ground black pepper
Mix the turkey mince, bacon, onions and sage with plenty of freshly ground black pepper and a little salt in a large bowl. Set aside.
Preheat the oven to 200°C/Fan 180°C/400°F/Gas 6. Have ready a 12 hole deep muffin tin. Roll out two thirds of the pastry on a lightly floured surface and cut out 12 x 11cm/4.5in diameter rounds. Press the pastry rounds into the base and sides of each hole in the tin.
Divide the turkey mixture between the pastry lined holes, pressing it down. Roll out the remaining pastry and cut out 12 x 7cm/3in rounds. Place these on top of the turkey.
Brush the tops with the beaten egg and pinch the edges together. Bake for 20-25 minutes until golden.
Carefully remove the pies from the tin, place on a baking sheet and bake for a further 5 minutes or until golden brown all over. Leave to cool then chill before wrapping individually in wax or greaseproof paper.