Waste Not, Want not :-)

Using up Christmas dinner leftovers like ham and turkey is always on people's minds at this time of the year. If you feel strongly about not wasting food, then these recipes are for you :-)

Of course, you can replace the leeks or mushrooms with other leftover veg. Petit Pois work well as well as carrots. 

Don't forget you can access my other recipes on www.corrinneskitchen.ie.

Christmas Ham and Leek Quiche

Ingredients:

Pastry: 

1 cup grated mature cheddar

1 cup plain flour

pinch cayenne pepper

100g butter, cubed

little ice-cold water to bring together

Filling: 

400 - 500g leftover Christmas ham, sliced

2 leeks, washed carefully

25g butter

1 cup milk/cream

3 eggs

1 tsp Dijon mustard

pinch nutmeg

pinch paprika

salt and pepper

1 tsp baking powder

1 tablespoon plain flour

1/2 cup grated Grana Padano cheese

Method:

Use a stand mixer to bring your pastry ingredients together. 

Only add a few drops of cold water at the end to bring it together to form a dough.

Press pastry into a quiche tin/ceramic flan dish.

Beat eggs, milk/cream, salt, pepper, nutmeg, paprika, Dijon mustard, flour, and baking powder together. 

Slice leeks and fry gently in a pan with the butter. 

Add the ham. 

Assemble the Quiche by placing the leeks and ham onto the pastry base and pour over the egg custard. 

Sprinkle Grana Padano over and bake for approximately 30 minutes until golden on top and cooked through.

Serve with a green salad.

Turkey & Ham Pasties:
Ingredients:

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

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

450g - 550g Leftover ham meat, shredded
25g butter

2 tbsp olive oil

2 tsp dried porcini mushroom dust (optional)

1 brown/white onion finely chopped

1 punnet chestnut 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 and thyme

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 pastries.

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 turkey and ham meat. 

Toss well. 

Sprinkle flour over the mixture and slowly add the creme fraiche/double 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, 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 in a hot oven of 180'c. 

Serve with a green salad or petit pois.