Leftover Turkey and Stilton Pies

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

Method

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! :))

Ingredients

Chicken Stock 100ml
Brandy 1 Tablespoon
Sprigs Fresh Thyme, Leaves Only 2
Crushed Garlic Cloves 2
Leftover Turkey Meat, Cut Into Chunks 400g
Chestnut Mushrooms 225g
Sweet Potatoes, Cut Into Chunks 3
Extra Virgin Olive Oil 1 Tablespoon
Butter 50g
Double Cream 150ml
Stilton, Crumbled 75g
Pack Ready Rolled Puff Pastry 375g
Medium Egg, Beaten 1
Rock Or Sea Salt Pinch

Hints 'n' Tips

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

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Accompaniment

Cobra Beer 330ml

Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.