How To Turn Christmas Day Leftovers Into A Superb Pie – Recipe | Food

VSChristmas is a time when leftovers take on their full meaning. For the lucky ones, majestic festive tables topped with roast turkey, crispy roasted potatoes, caramelized root vegetables, Brussels sprouts and all our favorite toppings. But while we can try, it is unlikely that we will devour everything all at once.

The big roast isn’t just for Christmas Day, it should allow for leftovers, making it easier to cater to a crowd on Boxing Day and beyond. Turn leftover turkey into pilaf, roasted veggies make a shiny frittata, and uncooked sprouts are delicious grated into a super fresh coleslaw. If you want rich, decadent meals to keep flowing, this leftover Christmas roast pie will be perfect: leftovers to glory, it’s satisfying to both make and eat – salty, flavorful, and decadent.

Leftover Christmas Roasted Pie

This pie elevates the humblest Christmas leftovers into the most glorious meal. If you don’t have enough turkey or ham, top up the weight with more roasted veg (I especially like it with roasted parsnips and carrots, but anything will work). I’ve included a recipe for a complete rough puff pastry that’s rich, buttery, flaky, and short, but any pastry will work here, including ready-made ones. (Every time I bake, I usually double the amount and freeze half for later use, anyway.) And, if you have 200ml of thick sauce left, use that as a sauce instead. roux and broth mixture.

Preperation 15 mins
Bake / cool 1h30
Serves 4

For filling
300g roast turkey or chicken, shredded
200g roasted ham
, torn into strips
150g leftover roasted vegetables
, diced
60g butter
130g green leek tops
40g of cheddar
4 sprigs of parsley
, finely chopped, stems and all
30 ml double cream
1 teaspoon of ready-to-use English mustard
40g wholemeal flour

150 ml-220 ml turkey (or chicken) broth, or water
50 ml whole milk, for glazing

For the rough puff
65 g of wholemeal flour (or plain)
45 g cold butter
, cut into 1 cm cubes
35 ml of cold water

Combine the grated roast turkey, ham strips and leftover diced roasted vegetables in a large bowl (if you have less than one of the ingredients, replace it by weight with more than one of the others).

Melt half the butter in a medium skillet, then soften the leek tops over low heat for eight minutes. Pour this into the turkey mixture and add the grated cheddar, finely chopped parsley, double cream and mustard.

In the same pan, make a roux (unless you have 200-220 ml of thick turkey sauce left, in which case skip to the piece where you add the sauce to the topping mixture). Melt the remaining 30g of butter over medium heat, then add the wholemeal flour and cook for one minute, stirring constantly with a whisk. Add the 150ml of broth little by little, whisking constantly to avoid lumps, then cook, stirring all the time, until the sauce begins to thicken – if it seems too thick, stir in more broth. Pour the sauce (or remaining sauce) into the turkey bowl and toss to combine.

To make the dough, weigh the flour in a bowl, add the cold diced butter and chop with two butter knives. Measure the water, mix with the mixture, then collect everything into a ball. Roll out into a large rectangle, then fold from one short edge by a third; repeat from the other short edge. Roll out the sheet again into a rectangle, then repeat the folding and rolling process two more times. Place the dough on a large plate, cover and refrigerate for 30 minutes.

Heat oven to 200 C (180 C, fan) / 390 F / gas 6. Pour the filling mixture into an 8-inch deep pie dish (mine is a basic rectangular Falcon dish; if using a pan. round, you may need to make as much as one and a half times the amount of dough above). Roll the dough into a rectangle 3 to 5 mm thick and place it on top of the filling. Press all the way around with the back of a fork to seal, then brush the top with the milk paste and cut two small holes in the top so that the steam can escape during cooking.

Bake for 25-30 minutes, until the pastry is golden, then remove and let stand for 10 minutes. Serve hot – the mash and veg would make a storm on the side, as would a spoonful of English mustard.

Fiona Beckett’s drink match Since we’re on the subject of leftovers, maybe you should drink something you’ve already opened with that, but otherwise just any easygoing red like a Côtes du Rhône or an immensely gluggable from Aldi. Specially Selected Costières de Nîmes 2020 (£ 5.99, 13.5%) would rub very well.

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