Leftover Turkey and Stilton Pies
Over a year ago
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Ingredients
- 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
Accompaniment
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Description
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
-
1
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! :))
Chef's Tips
Serve with my triple fried chips! (see my other recipe) and baked beans! :P
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