1 Knorr chicken stock pot gel/actual chicken stock
1 pack of ready to roll puff pastry
3 tbsp milk
Instructions
Then you need to:
Make the stuffing according to the pack instructions and make into small bite size balls and cook in the oven for about 15 minutes
Add a glug of oil to a pan and brown the sausages and bacon for about 5 minutes and transfer to a slow cooker
Add another glug of oil and brown the turkey for about 3 minutes and then add the carrots, leeks and onions and cook for a further 10 minutes.
Transfer the turkey and vegetables to your slow cooker.
Add the chestnuts
Make the gravy and add the cranberry sauce and stir well and add some black pepper for seasoning and the chicken stock*
*(I normally add a Knorr stock gel but I had some chicken stock left from a roast I did a few days earlier)
Pour the gravy into the slow cooker and mix well and then place the stuffing balls on the top.
Cook on the lowest setting for about 6 hours
*alternately cook in a conventional oven (180oC/160oC fan) for an hour - to an hour and half*
Once cooked, make your pastry lids by rolling out your puff pastry and cutting out 4 circles (I use the largest scone cutter I have, which you might find too small but it's enough for me)
Place onto a lightly greased baking tray and brush each one with milk and cook for 25 minutes as per the cooking instruction on the pastry packet
Then simple plate up your pie mix and top with the pastry lids and serves with roasted and vegetables
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2012/06/christmas-pie.html