Phil Vickery’s turkey and stilton pies are a lovely spin on an old classic. With garlic, mushrooms, double cream and Stilton all blending delicious flavours together, topped with a crunchy puff pastry lid, this is one awesomely scrumptious meal.
If you’re just cooking for two, or simply don’t want the hassle of cooking a roast dinner, these lovely turkey pies by Phil are just the thing.
Love Phil’s recipes? We’ve got loads more delicious treats by Phil Vickery right here.
- 50g butter / 1 tbsp olive oil
- 450g British turkey breast fillets, cut into chunks
- 3 sweet potatoes, cut into chunks
- 225g chestnut mushrooms
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme, leaves only
- 1 tbsp brandy
- 100ml chicken stock
- 150ml double cream
- 75g Stilton, crumbled
- 375g pack ready rolled puff pastry
- 1 small egg, beaten / rock salt
Heat the butter and oil in a large frying pan and fry the turkey for 2-3 minutes until lightly browned. Stir in the sweet potatoes and cook over a low heat for 8-10 minutes until just beginning to soften. Stir in the mushrooms, garlic and half the thyme and cook for a further 4-5 minutes.
Preheat the oven to 180oC/Gas mark 6. 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 the heat and stir in the Stilton.
Unroll the pastry. 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 rock salt and remaining thyme. Bake for 20 minutes until golden.
Top tip for making Phil Vickery’s turkey and stilton pies
You can freeze the filling for the pie. Defrost in the fridge for 24 hours and then proceed with step 3.