Basic but Impressive · Christmas · Comfort Food · Fridge Clearance · Meat

Christmas Dinner, Round 2


When you get bored of turkey sandwiches (it will take a while, but we all get there eventually) this is a great way to use up all your other leftovers and get some space back in the fridge.



400g cooked meat – mostly turkey but you can add in stuffing too if you have any spare

4 rashers smoked bacon

1 knob butter

1 medium onion

1 tbsp plain flour

350ml turkey stock from the carcass

2 tbsp brandy

75ml cream

1 tbsp chopped fresh parsley

Salt and pepper to season

1 sheet puff pastry

1 egg, to glaze



  1. Pre-heat the oven to 220 degrees
  2. In a heavy bottomed pan, heat the butter and use this to brown the finely chopped onions. Once softened, remove them from the pan and in their place, begin to fry off the chopped bacon until starting to brown. Return the onions and sprinkle the flour over the buttery mixture to make a thick paste
  3. Add the stock to the paste a little at a time, stirring well until smooth. Once this has a glossy appearance, then add the parsley, cream and brandy. Season to taste and remove from the heat and allow to cool
  4. Once the filling is cool, roll out the puff pastry to make a clear square shape at around 30cm sq. Load the filling into the middle of the pastry sheet and glaze around the exposed edges with some of the beaten egg
  5. Pull the opposite corners of the pastry together into a cross shape to make a pastry parcel and pinch or crimp the edges to ensure it’s firmly enclosed
  6. Glaze over the top of the pie with the remaining egg mixture and grind a small amount of pepper over the top for added texture
  7. Back the pie for around half an hour, until golden and crisp on the outside
  8. Once it’s looking good, serve with salad or veggies and optional additional gravy on the side


Mmm, Chrsitmas leftovers!




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