The big day is over and all across the UK plenty of families are left with mountains of Christmas dinner leftovers in their fridges.
We often over buy things like turkey, sprouts and carrots just to make sure we have enough for all out guests. And, those who have had to cancel their plans in the pandemic could be left with half a bird or more!
So, what do you do with the leftovers rather than throwing them out? Luckily, there's a tried-and-true recipe which can use up plenty of the festive fallout – turkey pie.
You can buy pre-made pastry to make cooking this dish a doddle (we don't judge a shortcut!). And, there's very little extra you'll need to buy so long as you have some store cupboard staples like flour, an egg and spices.
So long as you have some leftover turkey, uneaten vegetables – sprouts, leeks and carrots work great – then you're on your way to a great Christmas pie.
You can even throw in the leftover cream from pudding (not brandy cream, mind) and the last of the cranberry sauce! Plus, chuck in the stuffing and even chopped up pigs-in-blankets if you like.
Give our Christmas turkey pie a try this Boxing Day…
Leftover Turkey & Vegetable Pie
- Leftover turkey
- Leftover vegetables and/or stuffing
- Cranberry sauce
- Fresh thyme (or herb of preference)
- One onion
- Two pints of stock (you can use cubes)
- 2tbsp plain flour
- Puff pastry
- 1 egg
- Salt and pepper
- Cook your onions in the butter until softened and then add the flour, herbs and seasonings and cook for two minutes on low.
- Slowly whisk in the stock (you can also add a splash of milk or cream here) until smooth. It will start out thick, but loosen up to your desired texture as you stir. bring to a boil and simmer for a minute or two. If you find it's too think coat your vegetables in some flour before adding them to the sauce.
- Stir in the turkey, vegetables, leftover cranberry sauce and any extras like stuffing or bacon.
- Pour into a pie dish or casserole dish and top with the puff pastry. Stab some holes in the top with a fork. Brush the top with an egg wash.
- Bake the pie for around 20 minutes at 200C or until golden brown.
You can serve this delicious, creamy pie up on its own or with a side of your choice – we like to pair it with some Cavolo Nero cooked in a pan with some garlic and wholegrain mustard.
If you don't think there's enough leftover veg to make your pie remember you can always throw in some extra frozen veg. Just give it a few minutes in the microwave to defrost first.
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