On the second day of Christmas my true love made for me…
A Simply Super Turkey Pie!
Clear the table and save the leftovers for this amazingly simple pie recipe! Forget Jamie, and ditch the BBC – here is how to make a fast, crowd-pleasing pie.
Time to make: 30 mins
Cooking time: 40 mins
Ingredients: Leftovers plus pastry, half an onion, an egg, chicken or turkey stock and 150ml cream.
Pre-heat your oven to 200 degrees Celsius. In a large, deep frying pan, soften half a roughly chopped white onion in a dollop of olive oil then, stirring to prevent burning.
Toss in your meat-based leftovers, chopped into roughly the same sizes: chunks of turkey and ham, pigs in blankets, stuffing balls – they’re all great Christmas Pie ingredients.
Cook the meat and onion together on high for at least 5 minutes, but be careful not to burn.
When the meats are thoroughly cooked, add in any leftover veg, also chopped into chunks – carrots, brussel sprouts, parsnips, even roast spuds.
Now for the magic… turn down the heat and add 200ml of turkey or chicken stock. Cover and bring to the boil for 5 minutes then remove the pan lid and continue simmering to reduce the stock, stirring occasionally. The pie mixture must be reduced until it is no longer thin or sloppy.
Line your pie dish (I prefer the quick release type) with your preferred pastry. I prefer puff pastry – shop-bought is fine! Ensure the bottom and sides are well lined and that you have enough pastry left over to make a lid, or at least a lattice.
Back to the pie mixture: turn down the heat and add 150 – 200ml of cream, stirring in really well.
Spoon your mixture into your pie dish and fit the lid/lattice. If lid, prick a few holes in the centre to release steam. Either way, glaze with some beaten egg.
Bake for 40 minutes, rest for 10 minutes then serve. You’re very unlikely to have any leftover leftovers, so enjoy!