We’ve all likely got some leftover turkey so here’s my slightly spicy idea for an easy and versatile leftover turkey pie.
Perfect to have as a meal in itself or add your favourite vegetables, leave off potatoes if you’re watching carbs the pastry will provide those! BUT you can also make this with any cooked shredded meat like chicken at any time of the year.
You can simply make this dish as a “bake” with a white sauce if you’d rather avoid the pastry all together.
3 stages to making your leftover turkey pie
Stage 1 Flavouring up the shredded turkey meat
Stage 2 Making your white sauce
Stage 3 The Pastry
No set quantities for this leftover turkey pie
I’ve left off quantities for this recipe as you know how much turkey you have left and I assume you or someone you know has some understanding of what I’m recommending. Basically you’re doing a type of “STIR FRY” with your shredded turkey meat using the ingredients below:
Fry some chopped onions and minced garlic
then add some
Little parsley if you have like and fry a little more
Mix your left over shredded turkey into the above mixture so you’re kind of stir frying it.
The Pastry for the Leftover Turkey Pie or any savoury pie!
You can simply BUY READY ROLLED short crust pastry or my tips to MAKING YOUR OWN are below:
Half cold butter in pieces to flour (always spelt)
with some cold water to make this into dough
A little turmeric for some a nicer colour and a bit of salt
I roughly used 150 grams of spelt flour
75 grams of butter
50 grams of water
plus a little salt to make the pastry for the pie shown in the picture. It’s really easy making pastry in a few seconds in a thermomix if you have one. You can listen to a podcast on what a thermomix is here if you want to find out more.
The Magic Sauce
I used a basic cheese sauce so that’s using a little flour, butter, making a roux ball, then adding milk and water, BUT with preosaked cashew nuts vs cheese later on. Again no quantities given here as there are plenty of recipes for a white sauce. Again very easy in a thermomix.
LIGHTEN It up by using a combination of water and milk, not just milk.
FLAVOUR it well using generous amounts of DIJON mustard, chilli and salt and fresh black pepper. I like adding a little turmeric for interest.
Whiz up the presoaked cashews first then use these in place of cheese
Plenty of dijon mustard
Little chilli oil and salt n pepper
Use spelt flour not plain flour
Lighter milk and water combination not just milk
Little turmeric for some interest
ASSEMBLING THE DISH
Lay the prepared, stir fried turkey meat in your baking dish
Pour over your sauce
Arrange your pastry on top
THEN BAKE till the pastry looks golden brown and “done”
Eat with any vegetables you like or freeze for a cold night!