Christmas leftover meals don’t come much more classic than a turkey pie. What better way to use up all parts of the Christmas Dinner than by combining them into one dish which is then generously topped with buttery puff pastry? It’s the ultimate leftover meal. It’s the ultimate comfort food. It is, of course, Jolly Festive’s Ultimate Turkey Pie!
This recipe is very adaptable. If you don’t have too much turkey left, then no problem. Why not throw in some ham or even some pigs in blanket – if you manage to have some leftover that is! And if you find yourself with mountains of brussels and not many carrots, again, don’t worry – use what you have, this dish is all about celebrating those leftovers! The additional gravy and stuffing added to the pie certainly help create that rich festive flavour but if you don’t have any, don’t worry, just add a little more stock and veg.
The only things we recommend you don’t switch up are the chestnut bacon butter, and the addition of the mustard –we promise it’s not strong, it just gives a nice little bit of warmth!
Let’s Talk Chestnut Bacon Butter
This chestnut bacon butter is divine. It is Christmas in butter form! Add it to your Brussel Sprouts on Christmas Day, use it in your bubble and squeak, and it is most definitely one of the secret ingredients in our Ultimate Turkey Pie!
The butter can be made well in advance. Keep in the fridge for up to three days or slice and add baking parchment between slices before freezing for up to a month. Defrost in the fridge overnight. And then simply take a slice whenever you need one over those festive celebration days.
- 6 rashers of streaky bacon
- 100g cooked chestnuts, chopped
- 150g unsalted butter, softened
Recipe adapted from here.
- Fry the bacon in a pan until crispy. Remove from the pan using a slotted spoon and place on some kitchen towel to allow some of the grease to drain off.
- Once cooled, mix into the softened butter along with the chopped chestnuts.
- Using cling film to help you, mould the butter into a cylindrical shape and wrap well in cling film.
So, now you can ensure that Christmas Day isn’t the only day you enjoy the fruits of your hours of labour. Make leftovers something special too and perhaps even start a new Boxing Day tradition. It’s time to add Jolly Festive’s Ultimate Turkey Pie to your Christmas food repertoire!
- 450g leftover meat (turkey, ham, pigs in blankets etc.)
- 450g leftover vegetables (roast potatoes, parsnips, carrots, Brussel sprouts etc.)
- 50g chestnut bacon butter (see recipe above)
- 350ml leftover gravy
- 400ml turkey stock (can use chicken or vegetable)
- 250ml double cream
- 2tsp Dijon mustard
- 60g frozen peas
- 60g frozen sweetcorn
- 150g stuffing, roughly chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 pre-rolled sheet of puff pastry
- 1 egg
- 1tbsp milk
- Preheat the oven to 200C.
- In a large pan, melt the chestnut bacon butter over a medium heat. Add in the meat and continue stirring to allow the meat to heat through fully. Add the vegetables.
- Once the vegetables are heated through, add in the gravy and stock and allow to come to the boil.
- Once boiling, add in the frozen peas and sweetcorn and allow them to cook in the heat of the pie filling (approximately 3-5mins). Add in the stuffing.
- In a bowl, whisk together the double cream and mustard, and add to the mixture. Season as needed – this will depend on the amount of seasoning in your leftovers; the quantities listed above are starting points.
- Once the mixture has come back to the boil, reduce the heat and allow to simmer for 5-10 mins or until some of the liquid has burnt off. You want to have a thick, creamy pie filling and so don’t want too much liquid.
- Fill a 9”x9” pie dish and set aside while you roll out the puff pastry.
- Lightly flour the work surface and roll the pastry to the thickness of a £1 coin. Place over the pie filling, tucking under the edges to ensure the filling is encased. Use any excess pastry to decorate the pie if you wish.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush over the top of the pie and place in the over for 40-45mins or until the pastry is puffed and golden brown and the filling is bubbling!