Recipe by Nadette Mifsud

Ingredients:

For pie pastry:

• 2/3 cup Remia Gold margarine
• 2 cups flour
• 1/2 tsp salt
• 1 tsp celery
• salt
• 1 tsp poultry seasoning
• 1 tsp paprika

For the filling:

• 4 pork sausages
• 200 g mushrooms
• 1 onion
• Pre-cooked turkey (I made brodu yesterday so it was cooked in it)
• 1/2 cup flour
• Salt & pepper to taste
• 1 & 1/3 cups condensed milk
• 4 cups chicken stock
• 1/2 cup Remia Gold margarine

Recipe for salad:

• A handful rocket leaves
• 1/2 cucumber
• 6 strawberries
• Stilton cheese
  For the dressing:
• 100 ml balsamic vinegar
• 100 g caster sugar
• 25 g Cadbury Bournville 

For the dressing:

• 100 ml balsamic vinegar
• 100 g caster sugar
• 25 g Cadbury Bournville 

Instructions: 

For pie pastry:

1. Cut margarine into the dry ingredients until the consistency of small peas.
2. Mix in about 4 tbsps cold water until dough clings together.
3. Form into a small ball and set aside.

For the filling:

1. Saute onion and sausages into a bit of Remia Gold margarine, when browned add the pre cooked turkey for a couple of minutes.
2. Pour into a bowl and add a little more Remia Gold margarine to the pan and saute mushrooms.
3. When cooked add them to turkey mixture.
4. In the same pan now add 1/2 cup Remia Gold margarine and blend in flour and seasonings.
5. Add chicken stock and condensed milk.
6. Bring to a boil, stirring constantly, and boil for 1 minute.
7. Pour this into the turkey mixture and leave to cool.
8. Roll out pastry and cut to fit a muffin pan, cut bases, pour in filling, cut tops, secure and bake in a hot oven for about 25-30min or until nicely browned.

For the  salad:

1. Divide rocket between the plates.
2. Slice the cucumber lengthways.
3. Arrange the Stilton, cucumber and strawberries on the rocket.
4. Drizzle dressing on top.

For the dressing:

1. Place balsamic vinegar in a saucepan, add castor sugar and dissolve over a gentle heat.
2. Remove from heat and stir in the Cadbury Bournville chocolate.
3. Leave to cool at room temperature.

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