Preheat the oven to 180°C.

Line a large baking sheet with greaseproof paper.

In a medium saucepan, over medium heat, melt the butter and oil together.  Fry the onion and garlic together for 2 minutes or until softened.  Add the mushrooms and cook for another 2 minutes.  Sprinkle in the curry powder and stir together.  Add the flour and cook for 1 minute, stirring constantly.

Remove from the heat.  Slowly whisk in the milk.  Add the chicken stock and turkey, then return to the heat.  When the sauce has thickened, remove the pan from the heat and leave to cool slightly.

Lay out a sheet of pastry on the prepared baking sheet.  Spoon the slightly cooled filling onto it and then top with the second layer of pastry.  Press the pastry edges together, sealing the filling within - make sure there are no gaps!  With a very sharp knife, cut two slits in the top of the parcel, so that steam can escape.

If you have extra pastry it can be fun to make some decorations for the top.  You could fashion some ribbons and a bow, and turn the pie into a Christmas present.  Seasonal cookie cutters are handy for producing quick and easy holly leaves or bells.

Brush the top of the puff with milk and bake in the preheated oven for 25-35 minutes, or until golden brown and gloriously puffy.

Runner-up recipe in 2009 National Leftovers Day competition