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Leftover Christmas Pie

  • Prep Time
    20mins
  • Cook Time
    30mins
  • Total Time

This leftover pie is really the most flexible meal of all leftovers. Tailor it to your own leftover ingredients for ease - Chop up left over veggies, slice up any pigs in blankets or ham too and you can use as much or as little Turkey as you have left. If you’ve got a jug of gravy left – add that too! Here’s a list of ingredients that I’ve used in these pies but feel free to swap, change and add leftover veggies of choice. Honestly you can’t go wrong with this.

Serves: Serves 4 + - This mix easily makes 4 individual pies or one large.

  • Ingredients
  • Method

  • 600g Turkey shredded

  • 2 Carrots chopped into cm chunks

  • 1 Onion sliced fine

  • 2 Garlic Cloves Crushed

  • Few handfuls of Frozen Peas

  • Puff Pasty (I used jus-rol all butter puff pastry sheet)

  • Turkey Stock or left over gravy - make extra if needed, you don’t want these pies going dry.  I’d say around 2/3 of a pint, if you have more that’s ok…everyone loves gravy over a pie as well as inside it.

  • (Make sure that the sauce is lovely and thick - you could thicken with a little corn flour or even use gravy granules.)

  • Gently fry the onion and a little olive oil until it gets beautifully, soft and creamy. Then add in a garlic clove and gently cook that off for 1 to 2 minutes.

  • Add leftover gravy, veggies and Turkey at this stage making sure everything is coated and it’s all moist.

  • Then with a slotted spoon pop all the meat and veggies into an ovenproof dish. If you’ve got a lot of gravy reserve a little for pouring over the pie afterwards, failing that pop it all into the pie dish. Make sure everything’s covered in the gravy before topping with a shop bought puff pasty lid for ease.

  • Unroll the pastry and add lids to the pie. Make a few slashes in it so that the steam can escape. Fork the sides, then egg wash before popping in the oven.

  • If you’re not a pasty lover you could top this with mashed potatoes.

  • Bake in a preheated oven at 220°C (200°C for fan assisted ovens) /Gas Mark 7.

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff.

Recipe courtesy of Stephani Birkett @stephs_food_diary

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