With so many people being left with extra food this year, try turning it into delicious meals of their own. This is made using all the usual leftover foods I have from Christmas Day.
This leftover turkey pie recipe can be used all year round, replace the turkey with leftover roast chicken, swap the sprouts for leeks, carrots, spinach, broccoli or even asparagus; anything goes. You could even swap the turkey stock for leftover turkey gravy.
This also works with meat substitutes for those wishing to make a vegetarian version of this pie.
- 1 large onion, sliced
- 30g butter
- 125g mushrooms, sliced
- 250g Brussel sprouts, sliced
- 4 rashers of bacon or 2 slices of ham
- 50g plain flour
- 300g turkey, chicken or vegetable stock
- 150ml double cream
- 5 sprigs of thyme, leaves stripped
- 15g chives, finely chopped
- 300g cooked turkey
- 250g frozen peas
- 300g puff pastry
- 1 egg, beaten
- Gently fry the onions with the butter in a large pan for 2 minutes before adding the mushrooms and cooking for a further 5 minutes.
- Add the sprouts and bacon cooking for a further 5 minutes.
- Add the flour and coat all of the vegetables and bacon. Slowly add the stock with 100ml of water, stirring constantly to create a smooth sauce. Add the double cream, herbs, turkey and peas.
- Allow the mixture to cool completely.
- Preheat the oven to 180°C fan/200°C convection.
- Add the turkey mix into a large ovenproof dish.
- Roll the pastry to fit the size of your dish.
- Pain the edge of the dish with the beaten egg before laying the pastry lid over the top. Gently press down to create a seal.
- Cut a hole in the top to allow the steam to escape and glaze the pie with the egg.
- Bake for 35-40 minutes till puffed up and golden brown.
Per sixth: 556kcal/ 37.2 fat/ 20.7g saturated fat/ 27.3g carbohydrates/ 4.3g fibre/ 26.0g protein