Leftovers Pie

Perfect for Boxing Day, this recipe will neatly clear you out of turkey, the king of leftovers. If you have used other fowl, such as goose, pheasant of swan (if you’re reading this, your Majesty), then feel free to pie them up.

 

Serves 6

500g leftover cooked turkey

300g leftover cooked ham

About 300g leftover cooked vegetables

About 300g leftover stuffing, if you have it

1 quantity of rough puff pastry (see page 10 of the cookbook for recipe) or 500g puff pastry

1 free-range egg, lightly beaten, to glaze

For the velouté sauce

125g butter

115g plain flour

600ml hot ham stock (or giblet, chicken or turkey stock)

600ml double cream

2 heaped tbsp. wholegrain mustard

Sea salt and black pepper

First make the sauce. Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes. Gradually stir in the hot stock, then bring to the boil, stirring all the time. Simmer for a few minutes, pour in the cream and bring back to the boil. Simmer for a few minutes longer, until you have a smooth sauce. Stir in the mustard, then taste and season as necessary – if you have used ham stock you probably won’t need any salt.

Roughly shred the leftover turkey and dice the ham. Put the meat in a large pie dish with the vegetables and the stuffing, if using, pour over the sauce and mix well so everything is coated in the sauce. Push a pie funnel into the centre of the mixture, if you have one.

Preheat the oven to 180⁰C/350⁰F/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick. Brush the edges of the pie dish with a little of the beaten egg. Lift up the pastry on the rolling pin and use to cover the pie. Trim off the excess pastry, leaving a little overhanging the sides, then tuck under to give a neat edge. Press down with your thumb all around the edge to seal.

Brush the pastry with beaten egg and sprinkle with black pepper. If you haven’t put a pie funnel in the pie, make a couple of small slits in the centre of the pastry with a sharp knife. Place in the oven and bake for about 40 minutes, until the pastry is golden brown and the filling is piping hot. If you have any cranberry sauce and gravy left over, you could mix them together, heat thoroughly and serve with the pie.