Delicious turkey, leek and stilton pie recipe

Rachel Walker 

Not only does this tasty recipe use up leftover turkey, but it also sees off any dry, crumbly bits of blue cheese that might be lingering from the Christmas Day cheeseboard. 

There’s nothing more magical than turning turkey leftovers into a comforting dish to soothe during the post-Christmas slump.

This recipe serves 4. 


  • 40g butter
  • 40g plain flour
  • 400ml turkey stock (or chicken/vegetable stock)
  • 1 large leek, sliced and thoroughly rinsed
  • 200-400g leftover turkey pulled off the carcass
  • 320g ready-made puff pastry
  • 40g blue cheese, crumbled
  • 1tbsp creme fraiche or double cream (optional)
  • 1/2 tsp freshly ground pepper
  • 1 egg, beaten 


Top tip: There's no need to season this recipe with salt. Blue cheeses like stilton already have a very high salt content. 



  1. Preheat the oven to 200C.
  2. Melt the butter in a pan, on a medium heat. Add the plain flour and stir, to create the base of a roux. 
  3. Stir on a low-medium heat for 1 minute, until the colour changes from a pale, buttery yellow to a slightly darker straw colour—don’t let it brown though!
  4. Add one ladle of stock and stir it vigorously with a wooden spoon until it’s all been absorbed. 
  5. Now add the rest of the stock, ladle by ladle, stirring constantly until you have a smooth sauce.
  6. Once all the stock has been added, heat it until just below simmering, always stirring. This will slightly thicken the sauce. Now remove it from the heat. 
  7. Start the leeks cooking by putting them in a covered, microwavable dish with a splash
  8. of water for 1 minute. Alternatively, steam them in a covered pan for 1 minute. 
  9. Drain the leeks and add them to the sauce, along with the blue cheese, leftover turkey, pepper and cream or crème fraîche, if you’re using it. 
  10. Divide the pie filling between four ovenproof dishes, or tip it into a four-person pie dish. 
  11. Roll the pastry and cut it to form a lid for the dish or dishes. Lay it on top and use your fingers to crimp the edges. 
  12. Brush the pastry with the egg and put in the oven for 20 minutes, until the puff-pastry lid is risen and golden. 


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