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1
Heat the oil in a Dutch over over medium heat.
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2
Add the onion, leeks, celery and carrot.
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3
Cook stirring occasionally until softened for about 5 minutes or so.
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4
Add the mushrooms and garlic; cook stirring once in a while until mushrooms start releasing their juices, about 7 minutes.
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5
Add flour, salt, thyme, pepper and savory and cook stirring for one minute.
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6
Increase heat to high and slowly pour in the stock while stirring and scrape up and browned bits of flavor from the bottom of the pot.
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7
Bring to the boil and reduce heat.
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8
Simmer for about 10 minutes.
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9
Stir in the roughly chopped turkey meat and peas.
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10
Remove from heat.
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11
Carefully pour into an 1 1/2 to 2 quart (liter) casserole.
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12
On a lightly floured surface roll out the flaky pastry dough to fit the top of the casserole dish.
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13
Place on top of the casserole and press down on the edges then trim to leave 3/4 inch of overhang.
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14
Flute the edges of the pastry as desired.
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15
Brush the top with water and cut 3 steam vents into the top of the pastry.
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16
Bake in a preheated 400 degree F oven for 15 minutes.
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17
Reduce heat to 350F (180C) F and bake until the pastry is golden and the filling is bubbly, about 20 minutes.
