Preheat the oven to 220 degrees Celsius.Sea salt 1 sheet of ready-made puff pastry
Pre-cooked turkey and ham – at least 250g of each, cut into chunks Handful of mushrooms brushed and cut into quarters, (I prefer chestnut mushrooms, but button mushrooms work just as well)Ī handful of fresh herbs: parsley (finely chopped, stalk and all) and thyme (pull off leaves) Make use of whatever size and depth of pie dish you have to hand - it doesn’t matter, but the deeper the better, and chicken for turkey is fine.ġ medium white onion, peeled, halved and thinly slicedġ leek, washed, trimmed and sliced into 1cm thick rounds The only real shortcut here is the puff pastry because a good quality shop bought one is hard to beat. So, when you have finally hit the turkey and ham sambo wall, this turns whatever is left into a dreamy dinner. This dish uses up the last of the white meats, and the luxurious sauce keeps everything succulent and tender. It’s generally my strategy anyway to go all out on the Big Day, and then revel in make-y-up-y dishes for the days that follow, leaving plenty of time for binge-watching box sets and bracing walks on the beach.Ī pie is a great way of using up meats from Christmas Day.
When you’re dealing with leftovers, the majority of the cooking has already been done, so anything you make afterwards takes minimal effort - which, let’s face it, is what we all want and need over the Christmas period! THERE is an inevitability about festive leftovers, and secretly, I budget for a certain amount of them just so I can indulge in getting creative with some equally, if not more, delicious dishes the second time around!
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