Delicious turkey, leek and stilton pie recipe
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.
- Preheat the oven to 200C.
- Melt the butter in a pan, on a medium heat. Add the plain flour and stir, to create the base of a roux.
- 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!
- Add one ladle of stock and stir it vigorously with a wooden spoon until it’s all been absorbed.
- Now add the rest of the stock, ladle by ladle, stirring constantly until you have a smooth sauce.
- 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.
- Start the leeks cooking by putting them in a covered, microwavable dish with a splash
- of water for 1 minute. Alternatively, steam them in a covered pan for 1 minute.
- 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.
- Divide the pie filling between four ovenproof dishes, or tip it into a four-person pie dish.
- 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.
- Brush the pastry with the egg and put in the oven for 20 minutes, until the puff-pastry lid is risen and golden.