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Individual Turkey and Stilton Pies

Here is a delicious way to finish up leftover turkey after the big roast on Thursday: these personal pies are topped with puff pastry (no need to make a crust) and filled with creamy Stilton, mushrooms, and sweet potato to compliment the turkey. They are a cinch to prepare and fun to eat — everyone loves having their very own pie!

Individual Turkey and Stilton Pies

2 oz. butter (4 tbs.)
1 tbs. olive oil
3 sweet potatoes, cut into chunks
1½ cups sliced mushrooms
2 cloves garlic, crushed
4 sprigs fresh thyme, leaves only
1 tbs. brandy
3 fl. oz. chicken stock
5 fl. oz. heavy cream
4 cups cooked turkey, cut into chunks
½ cup crumbled Stilton
frozen puff pastry, defrosted
1 egg, beaten
sea salt

Heat the oven to 400°F.

Heat the butter and oil in a large skillet and add the sweet potato. Cook over low heat for 8-10 minutes until beginning to soften. Stir in the mushrooms, garlic, and two-thirds of the thyme. Cook for a further 4-5 minutes. Pour in the brandy and allow to bubble 1 minute, then add the stock and cream. Remove from the heat, then stir in the turkey and the Stilton.

Divide the filling between 4 ovenproof dishes. Unroll the puff pastry and cut into 4 rounds a bit larger that the mouths of the baking dishes. Brush a little water on the rims and place the pastry on top, pressing lightly to adhere. Brush with beaten egg and sprinkle with the remaining thyme and sea salt. Bake for 20 minutes until golden.

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