Brought to you by Bord Bia
This Christmas, we’re on a mission to make the most of our leftovers.
With succulent turkey, ham, roast potatoes and many seasonal vegetables on the menu, Christmas food is easily one of the highlights of the festive period.
We all love to dig into a Christmas plate with all the trimmings on the big day, while in the days that follow we get to enjoy the delicious flavours, as we make our way through a fridge full of leftovers.
This Christmas we’ve teamed up with Bord Bia’s ‘Life Is Better with Fruit and Vegetables’, campaign to bring you a recipe from foodie influencer Rachel Hornibrook that allows you to get the most out of your Christmas leftovers. This is done by clever use of leftover, traditional, seasonal vegetables such as carrots, Brussels sprouts, parsnips and cauliflowers. After all, vegetables are at their most flavoursome and most nutritious when they’re in season, fresh from the field. Buying fresh vegetables in season supports local growers and rural communities. When selecting quality fresh vegetables, always look for the Bord Bia Quality Mark.
Ready to minimalise waste while maximising taste? Here’s what you’ll need:
Leftover Turkey & Ham Pie with Vegetables
Ingredients
- 120g leftover turkey
- 120g leftover ham
- 100g leftover roast vegetables: carrots, Brussels sprouts and parsnips
- 1 tsp olive oil
- 1/2 onion, finely diced
For the sauce and pie base
- 25g butter
- 50g plain butter
- 650ml milk
- 1 tsp of Dijon mustard (optional)
- 1 sheet of puff pastry
- 1 egg, beaten
- Salt and pepper
Method
- Preheat the oven to 180°C.
- Chop the leftover turkey, ham and vegetables into mouth-sized pieces then set aside.
- Heat a medium sized pot over a low-medium heat with the olive oil and butter. Add the onions and cook for five minutes until soft. Add in the flour and cook for a further minute. Gradually add the milk in stages, stirring continuously until you have a smooth sauce. Season with salt and pepper.
- Add in the leftover turkey, ham and vegetables. Place this mixture into the pie dish and spread evenly.
- Place the sheet of puff pastry on top and crimp along the edges with a fork or your fingers to fix the pastry to the dish.
- Brush with egg wash and put a slit in the centre of the pastry with a sharp knife to allow steam to escape.
- Bake for approximately 20-25 minutes until golden. Serve and enjoy one of the tastiest meals of the year!
Brought to you by Bord Bia
