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