Turkey and Ham Leftover Turnovers

Serves 2

Ingredients
250g (8oz) flaky or puff pastry
250g (8oz) cooked leftover turkey
50g (2oz) cooked leftover ham
1 small tin of cream of chicken soup

Method
1. On a lightly floured board, roll out the pastry. Using a 3-4″ round cutter, stamp out 4 circles of pastry. Leave to stand whilst preparing the filling.
2. Remove any skin, gristle or bone from the turkey and ham and chop finely. Moisten with 1 tbsp of chicken soup.
3. Spoon the chicken and ham filling into the centre of each pastry circle.
4. Moisten pastry edge on one half of each circle, fold over and press edges together. Prick the tops and place on a baking tray. Brush with a little milk. Bake for 20 mins at 210ºC or gas mark 7 until golden brown.
5. Serve hot with the remaining soup heated through and served as a sauce.