Christmas leftover pie
This recipe uses up whatever is left over after the Christmas day feast. The base of the pie can be made vegetarian, so it's easy to cater for both veggies and carnivores!
(Serves 8 - 10)
Ingredients
Olive oil and knob of butter2 large red onions (can use whatever you have, throw in a diced leek if you have one)2 cloves of garlic (use more if you prefer)250g chestnut mushrooms, halved or quartered if large2 tsp dried thyme or oregano500ml chicken or vegetable stock400ml double cream250g leftover gammon, cubed (or use smoked bacon)500g brown and white turkey meat, torn into bite size chunks750g leftover cooked veg – roasted butternut squash, sweet potatoes, green beans, cauliflower, carrots, sprouts - whatever you have but roast potatoes not advised220g filo pastry125g melted butterSalt and pepper
Method:
Preheat oven to 180C
Heat the oil and butter in a large frying pan or shallow cast iron casserole dish
Gently fry the diced onion until soft and translucent
Add the mushroom and fry gently for a couple of minutes until beginning to soften. Add the garlic and fry for about a minute.
Add herbs and stock and bring to the boil, simmer for a couple of minutes then add the double cream. Simmer until beginning to thicken. At this stage you can divide the mixture if you need a vegetarian option
Mix in vegetables, and meat and season to taste. If you need a little more sauce simply add a little more cream.
Place in oven proof dish (keepin shallow casserole if using)
Keeping the filo you are not using under a damp tea towel, brush a sheet with melted butter, scrunch up and place on top of veg/meat mixture. Repeat until top of filling is covered by the filo.
Brush with butter any bits thathave been missed
Placein oven and bake for approx 30 minutes until golden and pastry crispy
Serve with a big salad and some crusty bread to mop up the juices
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