As Christmas beckons we are thinking more and more about turkey based meals, especially leftover turkey meals. I always buy a turkey much bigger than we need simply to have leftovers. I love leftovers, they create such delicious, flavoursome meals. We usually go for a curry, but this year I have decided to go for a pie. Pies are such comforting meals that are perfect for a cold evening.
One meat that we all love at this time of year is pheasant. It is such a rich meat that goes perfectly with poultry. So to make a real festive pie I have added some pheasant to this pie along with vegetables and some cranberry sauce.
This is what I did...
400g diced turkey
350g pheasant breast, diced
2 shallots, chopped
2 carrots, sliced
100g green beans, chopped
1 small head of broccoli, cut into florets
2 - 3 tbsp cranberry sauce
250g shortcrust pastry
Salt and pepper
Preheat the oven to 180C fan
1 - Heat a large frying pan and gently heat a splash of olive oil
2 - Add the diced turkey and pheasant
3 - Gently cook, turning regularly, for 10 minutes
4 - Add the shallots and cook for a further 5 minutes
5 - Add the carrots, green beans and peas, place the lid on the pan and simmer over a low heat for 10 minutes
6 - Remove the lid and stir in the cranberry sauce then remove from the heat and allow to cool slightly
7 - Transfer the meat into either individual pots or into a large pie dish
8 - Roll out the pastry and cover the pie dishes and pinch around the edges
9 - Cut a slit in the top of the pastry to allow the steam to escape and brush over with egg wash
10 - Place in the centre of the preheated oven and bake for 25 minutes or until golden
11 - Once golden remove from the oven and serve with potatoes and vegetables
This is such an easy pie to make and is so full of flavour. This Christmas if you are wanting to serve a pie that is a little bit more special for the festive season then this is the pie for you!
How do you use up your leftover turkey?
What is your favourite pie?