Easy Leftover Turkey Pie
This easy leftover turkey pie uses all the ingredients you will have left over after an epic Christmas dinner. Don't let your leftover turkey go to waste! Give your leftovers a mouthwatering makeover by creating an irresistible pie that will make you forget the original meal. Christmas dinner in a tasty pie including roast turkey, a mixture of cooked vegetables, gravy and a bit of cream.
Equipment
- Pie Dish (approx 20cm)
Ingredients
Pie Filling
- olive oil
- 1 Onion
- 2 Bacon rashers
- 350 g Leftover vegetables (I used Brussels sprouts and carrots but you can use anything you like)
- 500 g Leftover turkey
- 4 tbsp double cream / heavy cream (you could use any cream you have leftover like single cream or even creme fraiche)
- 400 ml chicken gravy (I used our leftover gravy but you can also use turkey gravy)
Pie Top
- 1 sheet Puff pastry
- salt and pepper to taste
- 1 egg
Instructions
- Remove the puff pastry from the fridge and allow it to reach room temperature.
- Preheat the oven to 220ºC / 428ºF.
- Heat the olive oil in deep frying pan over a medium/low heat. Add the chopped onions and chopped bacon. Allow them to soften but not brown.
- Once the bacon is cooked add the leftover (or freshly cooked) vegetables.
- Once the vegetables are in and warm, chop the leftover turkey and it to the pan.
- Add the gravy, cream and season with salt and pepper.
- When it's bubbling nicely remove from the heat and add it to the pie dish. Leaving about 1cm from the top.
- Roll out the pastry and drape it over the pie dish.
- Trim off any excess and crimp the edges.
- Brush a beaten egg over the pastry and cook straight away.
- Bake in the oven for 20-30 minutes until golden brown.
Making the pie filling in advance
- Once you've made the filling you can allow the filling to cool, store it in the fridge and make the pie later or even freeze it for another meal.
- If the filling is cold you can add the puff pastry to the bottom of the pie dish first as the heat will not melt the puff pastry before it cooks.
Notes
- The pie filling can be made in advance and chilled or frozen.
- You can use leftover cooked vegetables or cook fresh to add to the pie filling.
- Gravy made stock is best but bisto chicken gravy works just as well.
Nutrition
Calories: 821kcalCarbohydrates: 48gProtein: 47gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 209mgSodium: 856mgPotassium: 613mgFiber: 5gSugar: 4gVitamin A: 5115IUVitamin C: 11mgCalcium: 68mgIron: 4mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.