So what to do with all these leftovers? We’ve already done the best bit, where you go round with two slices of bread and fill them with only things you like. A cold bit of ham? Oh yes please. How about these leftover brussels? …..erm, no thanks they belong in the bin. I’ll have a slice of that blue cheese, as well as those stuffing balls, with a little mustard wedged between my two slices of bread please. Anna? Well her sandwich was more pickle and turkey based….not my bag.
The only thing is there are only so many sandwich challenges you can manage before those leftovers pass their reusable date. So what to do? Turkey curries are always popular, but I like a good pie. It’s a cracking last meal dish before you head off into a detox January of kale smoothies and portion controlling. Plus, if you’ve just about had enough of Christmas dinner a pie will freeze really well for a later date.
Turkey and Gammon Pie (feeds 4 people)
750g leftover turkey and ham
400ml chicken stock
1 sheet of pre-rolled puff pastry
1 small red onion (diced)
150g button mushrooms (sliced)
2 teaspoons wholegrain mustard
1 tablespoon flour
1 tablespoon crème fraîche
Salt, pepper and fresh thyme
Chop up all you leftover turkey and ham into pieces about 1cm thick. In a large pan gently fry the onions and mushrooms in olive oil, until they start to colour. Add the turkey and ham with the tablespoon of flour and stir to prevent it sticking. Once it starts to stick to the pan add a small amount of the stock and deglaze the pan. Then add the crème fraîche, remaining stock, fresh thyme and mustard. Stir well and bring the pan to a simmer. Season with salt and pepper to taste and take the pan off the heat.
Roll out the pre-rolled pastry onto a floured surface and turn the oven onto 200°C/ 400°F. Flip your pie dish upside down onto the pastry and cut around the dish leaving an extra couple of centimeters. Crisscross the pastry to score it and if you have it in you use the remaining pastry to make some fancy decoration bits. Tip your pie filling into the dish and wet the edge of the dish with a little water to help the pastry stick. Place the pastry on top of the pie dish and crimp it down with a fork to hold in place. With a knife poke two little holes into the middle to let the steam out.
Quickly beat the egg and brush the eggy mix all over the pie pastry. Bake on the top shelf for about 20 minutes, or until it starts to go golden. Your oven is likely to be different so you might need a few minutes either way. Serve with mash, gravy and peas. On a side note, just like a puppy this recipe isn’t just for Christmas and works well for any leftover joint of meat.