Ideas for your turkey leftovers...
Turkey and apricot pie
Christmas dinner was a hit - well done you! But one of the greatest joys of Boxing Day is knowing that you've got a delicious plan for your leftovers. We've even got a quick, tasty option for those of you who are feeling a little bit lazy after the Christmas dinner rush...
Ingredients
Pie serves 6 - 8
Turkey and Apricot Pie (for those of you who still have the energy)
375g puff pastry
2 tbsp oil
1 large onion, finely chopped
225g mushrooms, sliced
1 tbsp finely chopped fresh lemon thyme
85g butter
85g plain flour
450ml milk
450ml turkey stock
700g cooked turkey, cut into bite-size pieces (you could also use ham or chicken)
170g dried apricots, sliced
1 egg, beaten
Salt and freshly ground pepper
Instructions
- To prepare ahead: make sure that the sauce is completely cold before adding the other ingredients, then chill or freeze. Cook as required. If frozen defrosted thoroughly before baking.
- Pre heat the oven to 200 °C/400°F/ gas mark 6.
- Heat the oil in a large heavy based pan, add the onion and sweat over a low heat until soft but not coloured. Add the mushrooms and cook until soft and any liquid has evaporated, add the thyme and set aside.
- Melt the butter in another pan, then add the flour and stir over the heat for 1 minute. Remove from the heat, gradually add the milk a little at a time, stirring well. Return to the heat and bring up to the boil add the stock and stir. Simmer for 2-3 minutes and season with salt and pepper.
- Add the turkey and apricots and mushroom mixture to the sauce. Stir well and season to taste with salt and pepper, then spoon in to a large dish.
- Cut out a pastry lid to fit the pie dish. From the trimmings cut a band of pastry the width of the lip of the dish and press on to the rim. Cut out leaves or other decorations. Brush the pastry band with beaten egg and lay the pastry lid over the top. Press to join the edges, and trim off the excess. Make a hole or a couple of slits in the top of the pie and arrange the leave or other decoration on the top. Brush the pastry with the beaten egg.
- Bake on the top shelf of the oven for 30-40 minutes or until the pastry is golden brown and the filling piping hot.
- Serve with any other leftovers you have to hand.
Curried Turkey and Mango Naan Sandwich (for a quick treat)
Ingredients:
Makes 4 naan pockets
- 285g/10oz cooked turkey
- 1 tablespoon medium curry paste (e.g. mild korma paste)
- 3 tablespoons mango chutney, chopped
- 2 tablespoons Greek yoghurt
- Finely grated zest of 1 lime
- Salt and freshly ground black pepper
- 1 little gem lettuce heart, shredded
- ½ bunch spring onions, finely sliced
- 55g/2oz coriander leaves, roughly chopped
- 1 packet of 2 plain Naan bread
Method:
- Preheat the oven to 200ºC/400ºF/gas mark 6
- Mix the curry paste, mango chutney and Greek yoghurt together in a small bowl. Add the lime zest and season with salt and black pepper. Stir in the shredded lettuce, spring onions and coriander leaves and set aside.
- Cut the Naan bread in half and place on a baking sheet. Heat in the oven for 5 minutes or until puffed up.
- Shred the turkey flesh and divide between the warm Naan pockets along with the lettuce and onion mixture.
- Serve immediately.
