Preheat the oven to 200°C (400°F/Gas 6). Place a large saucepan on the stove on a medium heat. Add the Kerrymaid Buttery and the sliced leeks. Cook for 10 minutes until the leeks are soft and translucent. Next add the turkey and bay leaves. Season with sa
Turn up the heat and add the Kerrymaid Double and the stock. Bring to the boil and reduce by half before removing from the heat. Divide the mixture evenly between 4 small pie dishes and allow to cool.
Cut 4 strips of the pre-rolled pastry and lay the strip around the rim of each pie dish. Brush these with beaten egg. Cut 4 rounds from the remaining pastry, using a saucer slightly bigger than your pie dishes as a template. Lay a pastry disk on top of ea
Press down well around the rim and trim off any excess. Make a small hole in the top of each pie, brush well with the remaining beaten egg and sprinkle with salt.
Put the pies in the oven for about 30 minutes or until golden brown. Serve immediately.
Mix flour and salt in a bowl, add the Kerrymaid Buttery and Kerrymaid Lard, mix lightly to a fine breadcrumb. Pour in water and mix till smooth. Wrap in cling film and keep in a fridge till needed. This is a very crumbly mix and time spent in the fridge w
Preheat water bath to 85c. Prepare asparagus by peeling and place in a vacuum pouch along with the peelings and Kerrymaid Buttery salt and truffle oil, vacuum seal and place pouch in the water bath for 15 minutes. Line a tart case with the pastry and rest
Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally
Heat the Kerrymaid Buttery in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper
After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about
Mix together all the ingredients in a bowl, until they are well blended
Leave to rest in the fridge for at least ½ hour
Before cooking, remove from the fridge, and divide into 4 equal sized patties
Cook on a hot BBQ, for at least 5-6 minutes on each side (until cooked through), turning just once. Alternatively, they can be cooked for the same amount of time in a frying pan with a little olive oil, or under a grill
Once cooked, place immediately in a bun, top with a Kerrymaid Original Slice and serve