5 one-dish wonders

This is great for making in advance and leaving in the fridge or freezer until ready to bake. For a special touch, make small, individual pies using 6 x 200ml glass ramekins.

Prep time: 25 minutes
Cooking time: 35 minutes

Ingredients:
500g diced turkey thighs
1 thick slice of ham (about 175g) from a supermarket deli counter, cut into bite-size chunks
5 tbsp flour
salt and pepper
3-4 tbsp light oil
1 onion, chopped
250ml chicken stock
150g frozen peas
2 tsp chopped fresh tarragon
2 tsp chopped fresh chives
2 tbsp creme fraiche (half-fat is fine)
375g ready-rolled puff pastry
1 egg, beaten

Directions:
1. Place the flour in a bowl, season with salt and pepper and toss the turkey chunks until coated. Shake off any excess flour, retaining it in the bowl. Heat about one or two tablespoons of the oil in a large frying pan and brown the turkey on all sides, working in batches and adding more oil as needed, then remove from the pan.

2. Heat the rest of the oil in the same (unwashed) pan and fry the onion until soft, about 10 minutes. Stir in the remaining flour (about one tablespoon) and cook for one minute. 3. Pour over the chicken stock, bring to the boil and simmer until thickened, about 5 minutes. Return the turkey to the pan, add the ham, peas and herbs and simmer for another 5 minutes. Stir in the creme fraiche, if using. Transfer the mixture to a pie or baking dish, approximately 23-25 cm/9-10 ins in diameter (or equivalent in square, rectangle or oval) and allow to cool.

4. Preheat the oven to 200C/400F/gas mark 6. Lay out the puff pastry, rolling if necessary, to a size just larger than the top of your baking dish. Brush the edge of the dish with a little of the beaten egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the egg and use the leftover pastry to cut shapes and decorate, if desired. Brush the decorations with more egg and make small slits in the top for steam to escape.

5. Bake for 30-35 minutes or until the filling is completely heated through and the pastry golden brown.