1. For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls.

Short Crust Pastry

1. Place the flour into a medium large bowl. Grate the butter into the flour. Add the chopped herbs. Use your fingertips to gently coat the butter evenly with flour, breaking it up so that it looks like sand.
2. Add one tbsp of water, and stir through with your fingertips or a fork. Continue doing so, one tbsp at a time, till the flour holds together when pressed between your fingers. Depending on the humidity of the kitchen, and your flour, you may need 3-4 tbsp of water.
3. Press the flour into a ball in the bowl, finishing it up on a counter top. Shape into a disk and wrap with cling film and chill till needed. Can be made a day or two in advance. When ready to use, you will roll out the pastry on a well floured surface to about 1/8- 1/6 inch thick. Cut out either circles or squares that will hang over the edges of the bowls you are using by a good one inch.

Filling

1. Preheat the oven to 425°F and set an oven rack to the centre position. Line a baking sheet that can hold the bowls with foil to catch any filling that may bubble up while baking.
2. In a large sauté pan melt the butter over medium heat. Add the onion, garlic, celery, and carrots. Sauté, stirring occasionally, until the carrots are just softened nicely, about 8 to 10 minutes.
3. Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for about 2 minutes. You want to see the flour bits turning golden, this will let you know you have cooked out the rawness from the flour.
4. Add the broth, apple cider, salt, and white pepper. Bring everything to a boil, stirring with a wooden spoon and scraping the bottom and edges of the pan to lift up the flour. Simmer until thickened, a few minutes.
5. Remove the pan from the heat. Stir in the heavy cream, sage, turkey, and peas. Taste and adjust seasonings if desired.
6. The filling can be prepared and left to cool while you work on the pastry if you haven't already.

Assembly

1. Ladle the filling into 4 large or 6 smaller oven-safe soup bowls. The filling should come up to about or just over three-quarters of the way to the top of the bowls. Do not overfill, or you will have filling bubbling over the pastry onto the baking sheet.
2. Whisk the egg with 1 tbsp of water. Brush the outside edges of each bowl with the egg wash.
3. Place the pastry rounds or squares over the bowls, easing the pastry down the sides, and pressing firmly around the edges so that the pastry adheres to the bowls.
4. Transfer the bowls to the foil-lined baking sheet. Brush the pastry with the egg wash. Using a sharp knife, make a few small one inch slits in the top of each pie. Sprinkle the tops of the pies with Maldon salt if using.
5. Place the baking sheet into the oven and bake for 35-45 minutes, or until the pastry is a rich golden brown. If the filling is bubbling up gently, then the filling is warmed through. If you want more colour on the pastry, turn on the broiler. Keep an eye on it, it may only take a few minutes to get that final burnish on the crust.
6. Let the bowls cool for about 10 minutes, then use oven mitts to carefully transfer the hot bowls to serving plates.
7. See blog post for more details and serving suggestions.