You’ll Need
For the Filling
350g cooked roast turkey, diced
4 rashers smoked streaky bacon, cooked and chopped
1 small onion, finely diced, 1 carrot, finely diced
100g frozen peas, 40g butter
2 garlic cloves, crushed
2 tbsp plain flour, 300ml chicken or turkey stock
100ml double cream
1 tsp dried thyme
1 tsp dried sage
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
Pastry
1 sheet ready-rolled puff pastry
1 egg, beaten
Optional but Dangerous
Mature Cheddar
Cranberry sauce
Crispy fried onions
Fresh parsley
Extra hot turkey gravy
Method
Preheat your air fryer to 180°C.
Melt the butter in a saucepan and gently cook the onion and carrot for 5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Sprinkle over the flour and cook for 1 minute, stirring continuously.
Gradually whisk in the stock until smooth.
Stir in the double cream, thyme, sage, onion powder, salt and black pepper.
Add the diced turkey, bacon and peas, then simmer gently until the filling becomes thick and creamy.
Cut the puff pastry into four large circles and gently press them into individual ovenproof bowls or ramekins, leaving the edges overhanging slightly.
Spoon the hot turkey filling into each pastry-lined bowl.
Brush the pastry edges with beaten egg.
Place the bowls into the air fryer and cook for 14–16 minutes, until the pastry is beautifully puffed, crisp and deeply golden.
Leave to rest for 3 minutes before serving.
Finish with chopped parsley and serve with extra hot gravy if you're feeling particularly generous.