Turkey, sage and onion pasties recipe
 We used chargrilled red peppers from a jar, cut up finely – they give a lovely sweet taste and pop of colour to these Christmassy pasties. 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced75g/2½oz mature cheddar, grated500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped 1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced 75g/2½oz mature cheddar, grated 500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well.Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds.Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Recipe tips You can use leftover turkey, just chop it up fine and add it to the end of the step 2 as it won't need cooking.