A month of magical celebrations, joy, and laughter is finally coming to an end, and what a month it has been. With much of the food having been enjoyed and many of the parties having been celebrated, the time for a post-Christmas clear-up is here.
The best place to start when getting your house ready for the New Year, is the fridge. It’s important to try and avoid wasting as much food as possible. If you have any food leftover that is still within its ‘best-before’ date or has a long shelf life, you could donate to a local food bank or a charity organisation.
Alternatively, it might be a nice idea to make some yummy dishes with your leftovers that you can either freeze and enjoy throughout January or give to friends and family.
One of my favourite Christmas leftover recipes is Turkey and Cranberry Sauce Pie. Getting to enjoy the festive flavours brought together in a tasty homemade pie is one of my final treats before the Christmas traditions draw to an end. If this sounds like something you’d enjoy, follow our recipe and make one of your own.
What You’ll Need:
- 350g leftover cooked turkey, shredded or diced
- 200g cranberry sauce
- 1 small onion, finely chopped
- 2 minced garlic cloves
- 200ml chicken or turkey stock
- 1 tablespoon olive oil
- 1 pre-made puff pastry sheet
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Optional: Herbs like thyme or rosemary for added flavor
Please note: Ingredients can be changed slightly so that you can use up as many leftovers as possible.
Instructions:
1) Prepare the Filling:
- Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6
- In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and slightly golden
- Add the shredded or diced turkey to the pan, stirring it with the onion and garlic mix for a few minutes
- Pour in the chicken or turkey stock and let it simmer for about 5 minutes until the liquid reduces slightly
- Stir in the cranberry sauce and season with salt, pepper, and any herbs you prefer. Simmer for a few more minutes until the mixture thickens. Remove from heat and let it cool slightly
2) Prepare the Pie:
- Roll out your pre-made puff pastry on a lightly floured surface to fit your pie dish. You'll need a base and a lid
- Line the bottom of your pie dish with one sheet of pastry, allowing the excess to hang over the edges
- Spoon the cooled turkey and cranberry mixture into the dish, spreading it out evenly
- Place the second sheet of pastry over the top of the pie and press the edges to seal. Trim off any excess pastry
- Create a few small slits on the top of the pastry to allow steam to escape while baking
- Brush the beaten egg over the pastry for a golden finish
3) Bake the Pie:
- Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden and puffed up
4) Serve:
- Once baked, allow the pie to cool for a few minutes before slicing and serving
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