Turkey & Mango Pie


600 gms diced turkey leg meat
2 red onions
1 knob ginger
1 clove garlic
2 sticks celery
1 red capsicum
2 calypso mangoes
1 long green chilli, de-seeded
1 bunch chives
1 bunch coriander
1 bunch parsley
1 liter brown chicken stock
corn flour
salt and pepper
2 bay leaves

(1kg) ruff puff pastry
1 yolk for glazing


Crush the garlic and slice the ginger, celery, onions and the chilli. In a medium heated pan with olive oil, saute the garlic, ginger, celery and chilli.

Brown the turkey in a separate pan, heated with olive oil. Add salt and pepper, and stir. Once the turkey is browned, add it to the sauteed garlic, chilli pan.

Add the diced red capsicum and simmer in chicken stock for 15 minutes. Add corn flour to thicken the stew, and add 2 bay leaves for extra flavour.

Once the mixture has cooled, add the herbs and mango cut into large slices. Place the puff pastry on top and put into the oven at 220C for 15-20 minutes, or until golden brown