RECIPE: The Best Leftover Turkey Pies
When the hangover has finally lifted from your wine-addled head and you’ve mustered up the energy to bin the wrapping paper that yesterday was so gleefully strewn across the sitting room floor, you might want to consider what to do with all that leftover turkey in the fridge.
These simple and incredible tasty turkey pies are just what the doctor ordered – they’re perfect for stuffing into coat pockets to savour during a long afternoon walk after you’ve blown away the cobwebs, and they’re as easy as the proverb suggests.
You may want to make a double batch, though, as these little pastry snacks will fly off the kitchen bench!
Prep time: 1 hour max
200g brown turkey meat
1 small onion
2 flat mushrooms
2 tsp fresh thyme
150ml chicken stock
2 tsp plain flour
2 sheets shortcrust pastry
salt and pepper
Pre-heat your oven to 180C.
Defrost 2 squares of shortcrust pastry. I always use ready made shortcrust pastry for leftovers dishes. By and Large, frozen pastry is pretty good and if you’re making these pies because you’ve got leftover Christmas turkey then chances are that you don’t want to spend MORE time in the kitchen.
In a frying pan heat a little olive oil over a medium heat. Fry together the finely chopped onion and 1cm cubed mushrooms and let them sweat down until soft. Next, add in the roughly chopped turkey meat and add the thyme. Pour over a teaspoon of olive oil before sprinkling the flour over the mixture ensuring that all ingredients are well coated. Cook out the flour for a couple of minutes before turning the heat down low.
Very slowly begin adding in a little of the chicken stock, about 20ml at a time, stirring constantly. Once all the stock has been stirred in you should end up with a thick gravy. At this point, season, turn off the heat and set aside to cool.
To make the pies, cut one of the shortcrust sheets into quarters. With the other sheet, cut out four circles for the pie tops. Place the quartered pastry squares each into a well of a muffin tray, pressing down at the bottom and sides. Don’t be tempted to cut the excess around the top away.
Next, take the cooled turkey mixture and fill the pies until they are brimming. Brush a little egg wash around the edges of the pie tops and pinch together with the overhanging sides of the square bases. Fold the edge in, roughly crimping all the way around so the pie sits comfortably within the confines of the muffin well, with no overhanging pastry. Egg wash the tops and place in the pre-heated oven for 15-20 minutes or until the tops are golden and crispy.
Cool pies in the tin before transferring to a wire rack. Serve hot or cold.
Personally, I like the simplicity of the pies as they are, but you could add carrots, garlic, or herbs. turkey pies
A big dollop of spicy tomato relish. turkey pies