Christmas Leftovers Pot Pie
If you’re running low on recipe ideas, here’s our newest favourite. Take all those delicious leftovers (turkey, roast potatoes, Brussels sprouts and – yep – even the gravy!) and transform them into a mouthwatering pot pie. Check out the video here.
Tip: If you’re getting tired of Christmas food, you can always make a pie and freeze it for a later date.
Christmas Leftovers Pot Pie Recipe
Active time: 30 minutes
Total time: 1 hour 30 minutes
320g ready-rolled puff pastry
1 egg, beaten
For the filling
400-500g cooked turkey meat, torn into bite-size pieces
400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts
200-300g cooked ham, diced
1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped
For the sauce
2 leeks, washes and roughly chopped
2 tbsp plain flour
250ml leftover gravy and 250ml chicken stock or 500ml chicken stock
3 tsp dijon mustard
200ml pouring cream
Salt and freshly ground pepper
Step 1: Preheat the oven to 180ºC (fan).
Make the sauce
Step 2: Melt the butter in a large saucepan over a medium heat, and add the leeks and a little salt.
Step 3: Cook, stirring regularly for about 7 minutes until the leeks have softened.
Step 4: Add the flour and stir for another minute .
Step 5: Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy. Then bring to a simmer, stirring continuously for 2 minutes until slightly thickened.
Step 6: Remove from the heat, add the pouring cream and season to taste. Then set aside to cool.
Not having turkey this year? Check out our 10 Tips For A Merry Vegan Christmas
Step 7: Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through.
Step 8: Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish.
Step 9: Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish.
Step 10: If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape.
Step 11: Place the pie on a baking tray and bake for 35-45 minutes until the pastry is well risen and golden.
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