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