Leftovers Pie Recipes

LEFTOVERS PIE

Steps:

• To make the rough puff pastry: Put the flour and salt into a bowl and add the cubes of butter. Mix the water with the lemon juice, then add about three-quarters of it to the flour mixture. Stir briefly until everything comes together into a rough, shaggy dough, adding the remaining water if necessary. Place the dough on a floured board, press it into a square, then roll it out into a long rectangle about 8mm thick. Don't turn the pastry while you are rolling, but be sure to lift it up and flour underneath if it begins to stick. Fold up the bottom third of the pastry, then fold down the top third, like folding a letter. Give it a quarter turn and roll it out again - it's best to work quickly and lightly so the butter doesn't warm up too much. Fold in three again, wrap in clingfilm and chill for 20 minutes. Repeat the rolling and folding twice, then wrap again and chill thoroughly before using. To make the pie: First make the sauce. Melt the butter in a saucepan, stir in the flour and cook gently for 2-3 minutes. Gradually stir in the hot stock, then bring to the boil, stirring all the time.Simmer for a few minutes, pour in the cream and bring back to the boil. Simmer for a few minutes longer, until you have a smooth sauce. Stir in the mustard, then taste and season as necessary - if you have used ham stock you probably won't need any salt. Roughly shred the leftover turkey and dice the ham. Put the meat in a large pie dish with the vegetables and the stuffing, if using, pour over the sauce and mix well so everything is coated in the sauce. Push a pie funnel into the centre of the mixture, if you have one. Preheat the oven to 180°C/350°F/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick. Brush the edges of the pie dish with a little of the beaten egg. Lift up the pastry on the rolling pin and use to cover the pie. Trim off the excess pastry, leaving a little overhanging the sides, then tuck under to give a neat edge. Press down with your thumb all around the edge to seal. Brush the pastry with beaten egg and sprinkle with black pepper. If you haven't put a pie funnel in the pie, make a couple of small slits in the centre of the pastry with a sharp knife. Place in the oven and bake for about 40 minutes, until the pastry is golden brown and the filling is piping hot. If you have any cranberry sauce and gravy left over, you could mix them together, heat thoroughly and serve with the pie.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.