The week of traditional excess is almost over and if you are anything like me, it is almost a relief once 2nd January arrives in order to give your body a break from it all.
Our Christmas leftovers have been gradually reduced and keeping in line with my early resolution of being even more frugal, not a scrap was wasted. It wasn’t all about endless turkey sandwiches and omelettes; we gave the huge bird a full range of delicacies to be the main star in, from Thai curries and stir fries to rich broths with herb dumplings. Probably the favourite of the family is this delicious pie that takes no time to prepare and is pretty much guaranteed to please even the most turkey sickened family member.
There is never a better time than the present to start thinking about the way that you eat and utilise your ingredients; we all need to watch the pennies and waste is simply not an option. Therefore, the turkey leftovers become the perfect base to practice a few techniques and recipes that can be put to use throughout the year with other roasts. Start with this one and look forward to a more frugal and sensible 2009. Happy New Year readers.
Leftover Turkey, Ham and Vegetable Pie
2 tbsp olive oil
2 large leeks, sliced
1 stick of celery, sliced
100g mushrooms, sliced
2 carrots, peeled and cut into small pieces
2 tbsp crème fraiche
1 tbsp Dijon mustard
100ml chicken or turkey stock
Several handfuls of leftover turkey and ham cut into chunks
An optional handful of chopped fresh parsley
Salt and pepper
1 - Pre-heat the oven to 200C GM8.
2 - Heat the oil in a large frying pan. Add the leek, celery, mushrooms and carrots and cook for 10 minutes,
3 - Add the stock and bring to the boil. Simmer until slightly reduced and thickened. Stir in the crème fraiche and mustard and taste for seasoning.
4 - Stir in the meat and parsley then pour into a baking dish. Roll out the puff pastry, dampen the edges of the baking dish and cover, trimming off any excess and sealing with your thumb or a fork. Brush with a beaten egg and push a small hole into the centre.
5 – Bake on the middle shelf of the oven for 30 minutes until the pastry is golden brown and puffed up.