Turkey or Chicken with Hartington Blue Stilton Leek & Mushroom Pie

This is an exceptionally indulgent and tasty pie that uses our wonderful Blue Stilton to add a rich depth of flavour. The following ingredients are our own suggestions and you should omit and add them to suit your preference, but just don’t leave out the Stilton ;-).  We have used puff pastry for a light crisp crunchy top but shortcrust pastry would work equally as well.

• 2tbsp vegetable oil
• 500g (18oz) diced British chicken or turkey breast (cooked leftover is good)
• 200g Wedge of Hartington Blue Stilton Cheese broken into small pieces
• 50g diced bacon lardons or chorizo sausage
• 2 leeks, washed and thickly sliced
• 150g (5oz) mushrooms, wiped and quartered
• Tarragon a fresh sprig or teaspoon of dried
• 15g (½ oz) butter
• 1tbsp plain flour
• 300ml (½ pt) milk
• Splash of Double Cream
• Chicken stock cube
• Black pepper
• 1 teaspoon garlic granules or 1 clove crushed
• Pack ready-made puff pastry
• Little milk and beaten egg for glazing

The Method

• Preheat oven to 200°C Fan /Gas 7. Heat the oil in a frying pan and brown the diced chicken or turkey and diced bacon or chorizo, if you are using pre-cooked omit this part and add the meat at the end of this process. Add the leeks, mushrooms and tarragon leaves and fry on medium heat for 10 mins until softened and slightly caramelised. Do not add any salt as the sauce and the cheese will create the seasoning.
• Make a white sauce: melt your butter in a saucepan and then add the flour, use a whisk, stirring well to make a paste. Cook the flour out for 1 minute to avoid an after taste on medium heat stirring all of the time. Slowly pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.
• Mix the chicken and turkey mixture in with the sauce and pour filling into a deep pie dish.
• Crumble the Hartington Blue Stilton over the top of the pie contents in the dish.
• Grease the edges of the pie dish with a little butter or oil. Roll out the puff pastry and transfer it to the pie dish to make a lid. Trim off the pastry from around the edges and crimp down to seal.
• Brush the top with milk or egg all over the pastry to glaze it. Prick or score it with a fork and place in the oven at 220°C/200°C fan (425°F, gas mark 7) for 15-20 mins. The pastry should be risen and golden brown when you take it out.
• Allow the pie to stand for 5-10 mins, then serve with your choice of chips or vegetables.

Recipe by Simon Spurrell