Leftover Christmas Dinner Pie
Use up your leftover Christmas dinner with this scrummy pie! Packed with turkey, veggies, and roast potatoes, it’s a stress-free way to enjoy a zero-waste Christmas and whip up a hearty family meal.
Servings 6 Servings
Calories 481kcal
Ingredients
- 1 Tablespoon Butter + extra to grease tin
- 1 Red Onion diced
- 300 ml Chicken Stock
- 150 ml Double Cream
- 1 Tablespoon Wholegrain Mustard
- 200 g Leftover Turkey chopped into bites
- 300 g Leftover Vegetables such as sprouts, carrots and parsnips - chopped into bites
- 200 g Leftover Roast Potatoes chopped into bites
- 320 g Readymade Shortcrust Pastry
- 1 Tablespoon Plain Flour
- 1 Egg whisked
Instructions
- Melt the butter in a large, non-stick, flameproof dish or pan over medium heat on the hob. I use my Dutch Oven.
- Add the onion and fry for 5-10 minutes until soft, stirring often.
- Pour in the stock and cream, and add the mustard. Stir well.
- Bring to a steady simmer, reducing the temperature if needed.
- Simmer for 15 minutes, stirring occasionally until the sauce has thickened.
- Add the leftover meat, vegetables and potatoes.
- Stir together well.
- Cook for 5 minutes, making sure the meat, veg and potatoes are covered in sauce.
- Remove from the heat.
- Preheat the oven to 180 degrees C (fan-assisted).
- Grease an ovenproof tin or pie dish.
- Roll out the pastry into two pieces on a lightly floured surface. One piece should be big enough to fill the bottom and sides of the tin with a little hanging over it, and the other should be big enough to cover the top comfortably.
- Place the larger pastry piece into the tin and press gently into the bottom and sides, leaving a little hanging over the edges.
- Spoon in the pie filling, letting it dome.
- Cover with the other piece of pastry.
- Press the edges together by firmly pinching around the tin.
- Trim away any excess.
- Whisk the egg in a small bowl.
- Use a pastry brush to brush liberally on the top of the pie.
- Use a knife to stab two holes into the middle of the pastry.
- Place into the preheated oven and cook for 30 minutes until golden brown.
- Remove from the oven and rest for a few minutes before serving.
Notes
I recommend using a food thermometer to make sure the meat in the middle of your pie has reached 72 degrees C before serving.
I tend to season my roast veggies fairly liberally with salt and Black pepper, so I don’t add any extra to my pie filling, but you can add to taste if desired.
My pie is absolutely huge. If you’ve got less leftover, it’ll still be enough as long as it fills the tin or dish you use. It doesn’t need to dome as much as mine.