Leftover Turkey and Stilton Pies Recipe at MyDish

Leftover Turkey and Stilton Pies

5 stars based on 1 reviews Rate this Recipe


  • Heat butter and oil in a large frying pan and fry the sweet potatoes over a low heat for 8-20 minutes until beginning to soften.
  • Stir in the mushrooms, cooked turkey, garlic and half of the thyme and cook for a further 4-5 minutes.

  • Preheat oven at 200 degrees C/ 400 degrees F/ gas mark 4.
  • Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm through gently.
  • Remove from heat and stir in the Stilton.

  • Unroll the pasty.
  • Cut 4 pastry lids, slightly larger than the 400ml dishes you are using.
  • Divide the filling between the 4 dishes.
  • Wet the rim of the dishes with water.
  • Lay the pastry circles over the top and press to the rim firmly.
  • Brush with beaten egg and scatter with the rock/sea salt and remaining thyme.
  • Bake for 20 minutes until golden.

  • Enjoy! :))
  • Tips

    • Serve with my triple fried chips! (see my other recipe) and baked beans! :P


    • 50g butter
    • 1 tablespoon extra virgin olive oil
    • 3 sweet potatoes, cut into chunks
    • 225g chestnut mushrooms
    • 400g leftover turkey meat, cut into chunks
    • 2 crushed garlic cloves
    • 2 sprigs fresh thyme, leaves only
    • 1 tablespoon brandy
    • 100ml chicken stock
    • 150ml double cream
    • 75g Stilton, crumbled
    • 375g pack ready rolled puff pastry
    • 1 medium egg, beaten
    • pinch rock or sea salt

    By Views 1924  Added Thu Jan 20 2011

    Turkey is one of those meats that can be very dry unless cooked perfectly. This recipe cooks it perfectly so it is tender beyond belief, and THAT is how turkey is meant to taste


    My mad friend Professor Paul Miller first cooked me this recipe when I went to see him at Christmas this year! But in the very final stage he made a terrible mistake! Instead of brushing egg over the top of the pies he brushed Jif cream cleaner ove Read More