Christmas is a time when leftovers come into their very own. For the lucky, majestic festive tables heave with roast turkey, crunchy roast potatoes, caramelised root greens, brussels sprouts and all our favorite trimmings. However though we would give it a superb go, it’s unlikely we’ll devour every little thing in a single sitting.
The massive roast isn’t only for Christmas Day, although – it ought to permit for leftovers, making it simpler to cater for a crowd on Boxing Day and past. Flip leftover turkey into pilaf, roast veg makes a superb frittata and raw sprouts are scrumptious shredded right into a super-fresh slaw. If you wish to hold the wealthy and decadent meals flowing, this leftover Christmas roast pie will hit the spot: from scraps to glory, it’s satisfying each to make and to eat – salty, savoury and decadent.
Leftover Christmas roast pie
This pie elevates the humblest Christmas scraps into essentially the most wonderful meal. In case you don’t have sufficient turkey or ham, make up the burden with extra roast greens (I notably prefer it with roast parsnips and carrots, however something will work). I’ve included a recipe for a wholemeal tough puff pastry that’s wealthy, buttery, flaky and quick, however any pastry will work right here, together with ready-made. (At any time when I make pastry, I normally double the quantity and freeze half for a later use, anyway.) And, should you occur to have 200ml thickened gravy left over, use that because the sauce as an alternative of the roux and inventory combination.
Prep 15 min
Cook dinner/chill 1 hr 30 min
Serves 4
For the filling
300g roast turkey or rooster, shredded
200g roast ham, ripped into strips
150g leftover roast greens, diced
60g butter
130g inexperienced leek tops
40g cheddar
4 sprigs parsley, finely chopped, stalks and all
30ml double cream
1 tsp ready-mixed English mustard
40g wholemeal flour
150ml-220ml turkey (or rooster) inventory, or water
50ml complete milk, for glazing
For the tough puff
65g wholemeal (or plain) flour
45g chilly butter, lower into 1cm cubes
35ml chilly water
Combine the shredded roast turkey, ham strips and diced leftover roast greens in a big bowl (if in case you have much less of one of many components, exchange it by weight with extra of one of many others).
Soften half the butter in a medium pan, then soften the leek tops on a low warmth for eight minutes. Tip this into the turkey combination, and add the grated cheddar, finely chopped parsley, double cream and mustard.
In the identical pan, make a roux (until you may have 200-220ml thick turkey gravy left over, during which case skip to the bit the place you add the sauce to the filling combine). Soften the remaining 30g butter over a medium warmth, then add the wholemeal flour and prepare dinner for a minute, stirring continuously with a whisk. Add the 150ml inventory just a little at a time, whisking continuously to stop lumps, then prepare dinner, stirring on a regular basis, till the sauce begins to thicken – if it appears too thick, incorporate extra inventory. Pour the sauce (or the leftover gravy) into the turkey bowl and blend to mix.
To make the pastry, weigh the flour right into a bowl, add the diced chilly butter and chop in with two butter knives. Measure out the water, stir into the combo, then convey every little thing collectively right into a ball. Roll out into a big rectangle, then fold in from one quick edge by a 3rd; repeat from the opposite quick edge. Roll out the sheet right into a rectangle once more, then repeat the fold-and-roll course of twice extra. Put the pastry on a big plate, cowl and refrigerate for Half-hour.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Tip the filling combination right into a deep, 20cm pie dish (mine’s a fundamental rectangular one from Falcon; should you use a spherical tin, chances are you’ll have to make as a lot as one and a half instances the quantity of pastry above). Roll the pastry right into a 3-5mm-thick rectangle and lay it excessive of the filling. Press throughout the sting with the again of a fork, to seal, then brush the highest of the pastry with milk and lower two small holes within the high, so the steam can escape whereas it’s cooking.
Bake for 25-Half-hour, till the pastry is golden, then take away and go away to relaxation for 10 minutes. Serve sizzling – mash and greens would go down a storm alongside, as would a dollop of English mustard.
Fiona Beckett’s drinks match Provided that we’re speaking leftovers, possibly you should drink one thing you may have open already with this, however in any other case any easy-going purple like a côtes du rhône or Aldi’s immensely gluggable Specially Selected Costières de Nîmes 2020 (£5.99, 13.5%) would rub alongside simply nice.
