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Leftover Turkey And Vegetable Pie

Christmas dinner is over, the guests have gone and all you are left with is a mountain of washing up stretching the length of the worktop and enough leftovers in the fridge to feed a small continent. And searching the internet doesn’t resolve either problem. The veg I can cope with; it makes soup or bubble and squeak; but finding something to do with the turkey other than the ubiquitous turkey curry can be frustrating. Fortunately this year we opted for a turkey crown and a small joint of pork so not as much meat left over as usual. Now, as anyone who knows me knows, like Harry, I like my pies so it was a no brainer to make a leftover turkey and vegetable pie.

I started by pressure cooking the raw vegetables and leftover turkey in my Ninja Foodi 14 in 1 before adding the rest of the ingredients to make the filling, then; because I can fit my favourite pie dish in it; using my super-duper Instant Vortex Plus Versazone air fryer to bake the pie. Obviously you can use more traditional methods to make this pie but since all my temperatures and timings are based on these two gadgets you may need to change them depending on which method and gadgets you choose to use.

Since I was making a proper pie with a bottom and a top I made my own shortcrust pastry but frozen pastry could be used if you prefer. As I am also bone idle I just chucked my pastry ingredients in my food processor and gave them a quick whizz. Another option would be to make pot pies with a flaky pastry top. 

As it turned out the ingredients given in the recipe made enough filling for two family sized pies. So by accidentally doing a batch cook I now have four portions of pie and the remaining half of the mix in my freezer for those days when we need a ready meal. 

I served my leftover turkey and vegetable pie with creamy celeriac mash. 

Ingredients

For The Filling

  • 2 cups leftover turkey, cut into chunks
  • 2-3 medium carrots, cut into 1cm chunks
  • 1 large or 2 small leeks, cut into 1cm slices
  • 1 cup frozen peas
  • 1 cup frozen sweetcorn

  • 250mls chicken stock
  • 270ml pot double cream
  • 1 heaped tablespoon cornflour
  • 1 tsp Dijon mustard 
  • 2 tbs olive oil

For The Pastry

  • 12oz plain flour
  • 6oz butter (I used Stork)
  • Cold water

Method
  1. Whizz the flour and butter in a food processor until it resembles breadcrumbs.
  2. Slowly add the cold water until you get a stiff dough. 
  3. Tip onto a floured surface and knead. Wrap in clingfilm and place in the fridge until the filling is ready.
  4. Set the pot to SEAR/SAUTÉ and when hot add the oil.
  5. When the oil is shimmering add the carrots and leeks and sauté until they start to soften.
  6. Add the turkey and chicken stock and bring to the boil.
  7. Turn off SEAR/SAUTÉ, close the lid and set to PRESSURE.
  8. Cook on HIGH for 3 minutes followed by Quick Release.
  9. Meanwhile combine the cornflour with the cream to make a smooth paste.
  10. Open the lid, set to SEAR/SAUTÉ, add the cream mixture and mustard and cook until the sauce thickens.
  11. Add the peas and sweetcorn and continue to cook until they are warmed through.
  12. Grease a shallow pie dish 
  13. Set the air fryer to BAKE and pre-heat to 180C.
  14. Remove pastry from the fridge, cut off around ⅓ and put to one side.
  15. On a floured surface roll out the remainder of the pastry to the size of your pie dish, it should be about the thickness of a pound coin, and place in the base of the dish.
  16. Pour in the filling, levelling it out with the back of a spoon.
  17. Roll out the saved ⅓  of the pastry and place over the filling to make a lid. Brush the edges with waster and use a fork to seal. Trim the edges to neaten, make a hole in the centre of the pie, and brush all over with milk or egg wash.
  18. Place pie in the air fryer and cook for 20 minutes or until the pastry is cooked.
  19. Serve with buttery mashed potato. 
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