Roasted Piccolo Parsnip and Chicken Pie with Stilton


Preparation time Not specified

Cooking time 20-25 minutes


200g Piccolo parsnips, washed, trimmed and cut in half lengthways
50g butter
1 tbsp rapeseed oil
3 medium shallots, peeled and finely chopped
4 rashers bacon, cut into small pieces or leftover ham
500g cooked chicken or turkey diced into large bite size pieces
1 clove garlic, peeled and crushed (optional)
2 tbsp chopped sage leaves
75ml white wine
300ml chicken stock
150ml double cream
120g Colston Bassett Stilton
Sea salt and black pepper
375g ready rolled puff pastry sheet
1 egg, beaten


Preheat the oven to 180°C/350°F/Gas 4

Boil the Piccolo parsnips for 5 minutes in boiling salted water. Drain well.

Heat the butter and rapeseed oil in a large frying pan, add the shallots and bacon and cook for 3-4 minutes or until soft. Then stir in the cooked chicken or turkey, parsnips, garlic (if using) and sage leaves and cook for a further 3 minutes, pour over the wine 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, thicken with a little cornflour if necessary then season with sea salt and black pepper.

Divide the turkey mixture between 4 individual pie dishes or one large pie dish.

Unroll the pastry and cut into four pastry lids (slightly larger than the individual pie dishes). Then wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Make a small slit with a knife to allow the steam to escape. Brush with beaten egg and place on a baking sheet and bake for 20-25 minutes or until golden.


Nutritional Information: Per serving (based on serves 4)

1043kcal, 53.3g protein, 75.5g fat, 38.4g saturates, 38g carbs, 5.5g sugar, 2.6g fibre, 4.3g salt