You’ve enjoyed the Christmas dinner and you have enough left overs to feed a small army. What do you do with it? Traditionally we have always had some kind of pie on boxing day. Whether that be one made with the left overs or my brother in laws amazing steak pie. Its usually always a pie.
I like to use the left over turkey and ham to make a deep filled pie with shortcrust pastry which I make myself but this can be a little heavy and time consuming. Especially after a day of over indulgence. So I have created this new pie. One a little less heavy and one that will not leave you in a food coma… AGAIN!
To accompany it a bubble and squeak cake (just bubble and squeak flattened).
Ready in 45 minutes
All you will need to have in ready (because the shops will be shut no chance of popping out to get it) is some:
- Filo pastry at room temperature. I used about 3 sheets of the ready made stuff
- Mushrooms (optional)
- Left over meat from the Christmas dinner
- Olive oil
- 500mls chicken stock
- Dried Herbs (I used oregano, thyme and sage)
- 2 tbsp double cream
- 50g butter
- 50g wholemeal spelt flour
Bubble and Squeak
For the bubble and squeak all the left over veggies sliced and diced and a splash of oil, and some smoked bacon. Unless like us you have cooked your sprouts in bacon (pancetta).
- Place all the meat and mushrooms into a large oven proof dish.
- Melt the butter in a pan and remove from the heat.
- Add the flour and stir. Place back on the heat and cook whilst stirring for 2 minutes.
- Remove from the heat and slowly add the stock a little at a time to avoid getting lumps.
- Add the seasoning and herbs and simmer for 5 minutes or until it has thickened.
- Add the cream and stir.
- Add the sauce to the dish with the meat and mushrooms and leave to cool slightly.
- Tear the filo pastry and scrunch a little. Place on top of the pie until covered.
- Drizzle with a little olive oil or melted butter.
- Place in the oven at 180ºc for 20-30 minutes or until crispy and golden.
- Whilst the pie is in the oven heat some oil in a pan and cook the bacon until crispy.
- Add the vegetables accept potato. Fry for about 10 minutes. Allow to brown slightly.
- Add the potato and mash slightly with the back of your spoon.
- Allow to brown and then squash down into the pan to make a cake.
- Leave for 6-10 minutes (don’t be nervous it needs to brown)
- If you have a small cake and can turn it then do so and cook for a further 6-10 minutes. If not place under a grill to brown on the top side.
I hope you enjoy it as much as we did. Why not try it with your Sunday roast left overs.
P.S If you haven’t joined us in our 12 day Christmas challenge its not too late. Follow this link to start Day 1: Christmas challenge!