Instructions: Make the pastry in the usual way.

Fry the shallot without colouring and add spinach, sweat until cooked and set aside.

Line a small 4 inch buttered muffin ring with the pastry. Leave a little over the top of the ring. Add the cooked spinach to the pastry case. Place the turkey that has been cooked with a small amount of shallot. Finally place in a small circle of the ready made stuffing. Close the excess pastry over the top of the ring and brush with egg yolk. Roll out a circle of pastry to form the croustade, rest in the fridge for 1 hour then brush with egg yolk and bake in the oven at 180C/gas 7 for approximately 20 minutes.

Meanwhile, prepare the garnish, saute the baby onions which will have been pre-blanched in boiling salted water for 1 minute. Add the button mushrooms and set aside. Heat the veal stock and take the croustade from the oven and put on a plate. Place the mushrooms and onions around and pour on the veal stock to complete the dish.

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