Supper Lunch

Roasted Piccolo Parsnip & Chicken Pie with Stilton

15 prep, 40min cook

Serves 4

Ingredients

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 of bacon, chopped, or any leftover ham

500g chicken or turkey, cooked and diced

1 garlic clove, peeled and crushed

2 tbsps sage leaves, chopped

75ml white wine

300ml chicken stock

150ml double cream

120g Colston Bassett Stilton

Sea salt and freshly ground black pepper

375g sheet of puff pastry

1 free-range egg, beaten

Method

Boil the Piccolo parsnips for 5 minutes in boiling salted water, then drain well. If you have leftover cooked parsnips, skip this step.

Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the butter and oil in a large frying pan, add the shallots and bacon and cook for 3-4 minutes or until soft. Stir in the cooked chicken or turkey, parsnips, garlic and sage leaves and cook for a further 3 minutes, then pour over the wine and allow to bubble for 1 minute. Add the stock and cream and warm through gently, then remove from the heat and stir in the Stilton and season.

Divide the turkey mixture between 4 individual pie dishes or 1 large pie dish. Unroll the pastry and cut into 4 lids, or keep whole for a big pie. Wet the rim of the dishes with water, then press the pastry into 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. Bake for 20-25 minutes or until golden and serve.