An Irish horseshoe is a symbol of good luck; the old stables always had a horseshoe nailed to the door This dish has that same lucky look, and is very satisfying besides.

Serves:	4-6
Preparation time:	20 minutes
Cooking time:	30-35 minutes
Oven temperature:	gas 6, 200°C, 400°F
Ingredients:	8oz shortcrust pastry 225g 2 cups
	1oz margarine 25g1 1/2 level tablespoons
	3-4 skinned and sliced tomatoes
	1 teaspoon sage
	1oz flour 25g 1/4 cup
	5fl oz milk 150ml 1/2 cup
	4oz cooked turkey or chicken 100g 1/2 cup
	2oz cooked vegetables 50g 1/2 cup
	seasoning
	a little milk
	finely chopped parsley

Method: Melt the margarine in a saucepan, fry the onions lightly, add tomatoes and sage, beat in the flour and cook for a minute. Add the milk, then the turkey and vegetables, and bring to the boil. Season to taste. Allow to cool. Turn pastry onto a floured board. Roll into a rectangular shape 10 by 14 inches. Arrange filling on the pastry (avoid putting filling too close to the edge). Dampen edges with water and roll up. Shape into horseshoe, place on a baking sheet. Brush pastry with a milk, and put in preheated oven.

Serve hot or cold garnished with chopped parsley.

From The Irish Country Kitchen by Mary Kinsella. Click here for more information on the book.

Further reading:
A Little Irish Cookbook by John Murphy. Click here for more information.