Serves: 4

Chicken and Stilton Pie

Calories: 229 kcal
729

Method

  • 1. Add 175ml of water to the dried stuffing. It should be slightly wetter than you would normally prepare.
  • 2. Crush a clove of garlic and add to the stuffing.
  • 3. Finely slice the peppers onions and add to stuffing.
  • 4. Grill the chicken and bacon slice finely.
  • 5. Brush a pie dish or 4 ramekins with butter.
  • 6. Use a large dinner plate to cut a circle of the spring roll and a second the same diameter of the pie dish. Or alternatively use a side plate to cut a circle of spring roll and also another circle the same diameter as the ramekins. Repeat for all 4 ramekins.
  • 7. Cut another 4 of the smaller diameter.
  • 8. Line the dish with the large piece of pastry spoon a quarter of the stuffing mix into the dish cover with a quarter of the chicken and bacon repeat until all of the mixture has been used and cover with stilton. If using ramekins; line the ramekin with the larger disc add 1 tablespoon of stuffing cover with chicken and bacon repeat this step once more. Place 15g of stilton on top.
  • 9. This is a bit fiddly but looks better. Take one of the small disks brush with butter and place on top of the mix butter side up. Fold over the outside of the lining pastry and brush with butter.
  • 10. Brush the top of the other disc with butter place on top on prod a bit to seal.
  • 11. Bake at 200C for 30 minutes until lightly browned.
  • 12. Remove from ramekins immediately with a very flexible palette knife or they will stick.