As Christmas winds down, and the festive feasts become cherished memories, many of us find ourselves with an abundance of leftover turkey. While sandwiches and salads are go-to options, why not elevate these remnants of celebration into something truly special? This Leftover Turkey and Pie, is a dish that transforms holiday leftovers into a delectable, comforting meal perfect for that cosy Boxing Day dinner.
This recipe weaves together the rich flavours of tender, shredded turkey with the smoky crispness of bacon. Each bite offers a harmonious blend of savoury and herbal notes, courtesy of the fresh thyme and a hint of garlic. The addition of baby spinach not only introduces a pop of colour and a nutritional boost but also adds a fresh, slightly earthy flavour that complements the meat beautifully.
The magic of this dish lies in its simplicity and the transformation of everyday ingredients into something extraordinary. The thick, savoury filling, enriched with a roux-based sauce of vegetable stock and milk, nestles within a golden, flaky puff pastry crust. This crust, with its buttery layers, provides a satisfying textural contrast to the creamy filling.
So, as you ponder what to do with that leftover turkey, consider this pie. It’s a dish that promises to wrap you in comfort and dazzle your taste buds.
Leftover Turkey and Bacon Pie
Ingredients:
- 6 rashers of bacon
- 1 tablespoon oil
- 1 brown onion, diced
- 520g shredded turkey (about 4.5 cups)
- 3 tablespoons fresh thyme leaves
- Salt & pepper, to taste (about 1/4 teaspoon each)
- 1 tablespoon minced garlic (3-4 cloves)
- 3 tablespoons plain flour
- 1 cup vegetable stock
- 3/4 cup milk
- 120g baby spinach
- 1 sheet of puff pastry
- Egg wash or milk for the pastry
Instructions:
- Cook the Bacon: In a large pan, cook the bacon until crispy. Set aside.
- Sauté Onion & Garlic: In the same pan, add oil and cook the diced onion until golden, about 8 minutes. Add garlic and cook for an additional minute.
- Add Turkey & Seasonings: Incorporate the shredded turkey, thyme, salt, and pepper. Mix well.
- Make the Roux: Sprinkle in the flour, ensuring an even coating.
- Add Liquids: Pour in the milk and vegetable stock. Mix thoroughly, cover, and let it cook for 10 minutes over medium heat.
- Final Additions: Uncover, add the crispy bacon and spinach. Stir until the spinach wilts. Transfer the mixture to a pie dish and let it cool completely.
- Prepare for Baking: Preheat the oven to 190°C. Once the mixture is cool, cover it with the puff pastry sheet, making four slits for ventilation.
- Bake: Brush the pastry with egg wash or milk and bake for 30 minutes, or until golden brown.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 450 kcal
- Protein: 33g
- Carbohydrates: 23g
- Fat: 25g
- Fiber: 2g
- Sodium: 850mg
(Note: The nutritional values are approximate and may vary based on specific ingredients used.)