Turkey, Stilton & Broccoli Pie
The flavours of the turkey and broccoli melt into the creamy stilton sauce.
Ingredients
50g butter
2tbsp plain flour
600ml milk
400ml chicken stock
200g broccoli spears (cut into small pieces)
200g leftover turkey (divided into small chunks)
100g stilton
1 medium onion (chopped)
100g (approx) shortcrust or puff pastry
Method
Reduce the chicken stock until it is 1/3 to half it's original volume. Once done, add this to the milk.
Melt the butter in a pan, add the chopped onion and cook for a few minutes until it has softened, then stir in the flour until it's thoroughly mixed in. Gradually add the milk/stock mixture, stirring constantly.
When the mixture is starting to bubble, crumble in the stilton and stir until it has mostly melted. Then add the broccoli and chicken and some pepper to taste (don't be tempted to add salt, there's more than enough in the stilton).
Simmer for 5-10 minutes and then transfer to a pie dish. Cover with a layer of pastry and bake in the oven at 200°C for 30 minutes (or until the crust is golden brown). Perhaps serve with steamed broccoli and cranberry sauce.
Serves 4