Christmas Leftovers

It has been a long time since I wrote a post, and what better way to do it than with a scrumptious recipe! This will knock the socks off of your guests or fill those tummies when you don't feel like cooking.

Using up Christmas dinner leftovers is always on people's minds. If you feel strongly about not wasting food, then this recipe is for you :-)

I first came across a similar recipe from Delia Smith's website, Delia Online. She was my first 'go-to chef' when I was in my late teens and twenties.

As with most of my recipes, I have changed them slightly by adding ingredients here and there. 

One of my favourite flavour boosters is dried porcini mushrooms that have been ground into a powder. Add to the frying pan with the butter and oil before adding your onions or meat. The flavour imparted will be fantastic! You can buy these from stores such as Moldova or Polonez.

Turkey Feuilletes:
Ingredients:

Puff/flaky pastry - all butter (Store bought or homemade)

Beaten egg for egg wash
450g - 550g Leftover turkey meat, shredded
25g butter

2 tbsp olive oil

2 tsp dried porcini mushroom dust (optional)

1 brown onion finely chopped

1 punnet mushrooms, sliced

Small bunch of spring onions  - chopped

2 tsp snipped chives

200g streaky bacon rashers

25g flour

1 Knorr chicken stock pot

300 ml water

250 ml double cream/creme fraiche

2 tablespoons finely chopped fresh parsley

a few fresh thyme leaves

1 red or yellow pepper finely diced

salt and black pepper

Method:

You will need to make the filling ahead of time and chill it. A cold filling is essential when making pies or pasties.

Begin by frying the porcini mushroom dust in the butter and oil. 

Add mushrooms and fry them well to get maximum flavour.

Add onion and spring onions. 

Add the Knorr chicken stock pot.

Add diced pepper.

Add turkey meat. 

Toss well. 

Sprinkle flour over the mixture and slowly add the cream.

As it thickens slowly add the water and mix well. 

Add fresh herbs.

Season well with salt and black pepper.

Taste to check the seasoning and set aside to cool.

Roll your pastry into the shapes of your choice. I like half moons and rectangles. 

The thickness should be around 4mm. 

When your filling has cooled, place a generous amount on the pasties and close and press down to seal. 

I use a cake fork to seal mine. 

Prick the top a few times for steam to escape. 

Baste with egg wash. 

These can be frozen to take out when a 'ready-to-bake' meal is required or baked straight away in a hot oven of 180'c. 

Serve with a green salad or petit pois.