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.
|Sprigs Fresh Thyme, Leaves Only||2|
|Crushed Garlic Cloves||2|
|Leftover Turkey Meat, Cut Into Chunks||400g|
|Sweet Potatoes, Cut Into Chunks||3|
|Extra Virgin Olive Oil||1 Tablespoon|
|Pack Ready Rolled Puff Pastry||375g|
|Medium Egg, Beaten||1|
|Rock Or Sea Salt||Pinch|
Serve with my triple fried chips! (see my other recipe) and baked beans! :P
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Light, soft with black orchard fruits, easy drinking Cotes du Rhone