Leftover Turkey Pie
This simple yet indulgent Leftover Turkey Pie is an excellent way to make the most of your holiday leftovers. Whether you have roast turkey, ham, or bacon on hand, this comforting dish transforms them into a rich and satisfying meal. Perfect for Boxing Day, it is best enjoyed warm, accompanied by a classic Christmas movie.
Ingredients
- For the filling
- 1 tbsp butter – Adds depth and richness to the base.
- 1 yellow onion finely diced – Provides a mild sweetness and aromatic foundation.
- 2 celery ribs finely diced – Contributes a subtle crunch and flavor balance.
- 2 carrots peeled and diced – Infuses natural sweetness and color.
- 100 g scant ½ cup chopped bacon or leftover ham – Enhances the dish with smoky and savory notes.
- 1 tbsp Dijon mustard – Lends a tangy depth to the filling.
- 1 tsp garlic paste – Introduces a fragrant savory element.
- 1 tsp salt – Essential for seasoning and enhancing flavors.
- ½ tsp ground black pepper – Adds gentle heat and complexity.
- 1 tsp dried tarragon or mixed Italian herbs – Provides an aromatic herbaceous touch.
- 2 tsp flour or 1 tsp xanthan gum – Aids in thickening the sauce.
- 240 ml 1 cup hot chicken stock or leftover gravy – Forms the flavorful base of the sauce.
- 240 ml 1 cup cream – Enriches the filling with a velvety texture.
- 3 tbsp dried cranberries chopped – Offers a hint of sweetness and contrast.
- 2 tbsp grated Parmesan – Enhances umami and depth of flavor.
- 450 g 1 pound shredded roast turkey or chicken – The star ingredient, providing texture and substance.
- For the topping
- 2 packs ready-rolled puff pastry – Creates a crisp flaky crust.
- 1 egg lightly beaten – Ensures a golden, glossy pastry finish.
- 2 tbsp grated Parmesan – Adds a touch of savory sharpness.
- Pinch of grated nutmeg – Introduces a warm subtle spice.
Instructions
- Make the pie filling
- Preheat the oven to 200°C (400°F). In a large pan, melt the butter over medium heat until sizzling. Add the diced onion, celery, and carrots, sautéing gently until softened.
- Stir in the chopped bacon or ham, Dijon mustard, and garlic paste, allowing the flavors to meld for a couple of minutes.
- Sprinkle in the salt, black pepper, and dried herbs, followed by the flour or xanthan gum. Stir well to coat the ingredients evenly.
- Pour in the hot chicken stock (or leftover gravy) along with the cream, stirring continuously as the sauce thickens.
- Fold in the chopped dried cranberries, grated Parmesan, and shredded turkey, ensuring everything is well coated in the rich sauce.
- Add the topping and bake
- Transfer the mixture into a ceramic or pie dish, spreading it evenly.
- Cut the puff pastry into decorative shapes, such as stars, and layer them over the filling, slightly overlapping. Alternatively, use a whole sheet of puff pastry, ensuring to score the top to allow steam to escape. Brush with beaten egg.
- Sprinkle with grated Parmesan and a pinch of nutmeg for extra depth of flavor.
- Place the dish on a baking tray to catch any spills, then bake for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow to cool slightly before serving with a crisp salad or steamed greens.