The ultimate Christmas leftovers pie
Transform your leftover turkey into a festive feast with this hearty pie. Packed with peppery watercress, creamy leeks and golden puff pastry, it’s a delicious way to savour the best of Christmas dinner all over again
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.It wouldn’t be Christmas without leftovers, and a pie is a great way to enjoy the extra turkey meat you’ll inevitably have left over.
This recipe from watercress.co.uk packs a punch with peppery watercress and plenty of goodness.
Leftover turkey and watercress pie
Serves: 4
Prep time: 20 minutes | Cook time: 45 minutes
Ingredients:
500g turkey meat, shredded with a fork
80g watercress, chopped
2 x leeks, sliced
150ml crème fraiche
150ml vegetable stock#
1 sheet of ready-rolled puff pastry
1 tbsp Dijon mustard
1 tbsp thyme
1 tsp tarragon
Salt and pepper
Butter
Method:
1. Preheat the oven to 180C and grease a pie dish.
2. Cook the leeks in a little butter over a medium heat until soft, season with the thyme, tarragon, Dijon mustard and salt and pepper.
3. Add the vegetable stock and warm for a couple of minutes.
4. Stir through the crème fraiche and watercress, and take off the heat.
5. Add your turkey meat to the mix and stir until incorporated – pour the mixture into your pie dish.
6. Cover with the pastry sheet and trim the edges to fit your dish – you can always use the excess to make some decorations for the top.
7. Bake in the oven for 35-45 mins, until the pastry is golden brown, and the mixture is bubbling away.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments