Fed up with the obligatory post-Christmas turkey sandwich binge? There are endless ways to use up leftovers, without resorting to dull cold cuts and bland ketchup sarnies. Our chefs are here to the rescue with their scrummiest leftover recipes to spare your stomachs the hardship this year. With these easy-peasy pies and mouth-watering enchiladas, dry baps and chewy drumsticks will be a thing of the past.
Sam Edwards, head chef at Made By Bob in Cirencester
Turkey, Chorizo, Pine nut, Basil and Green Olive Pie
2 chorizos
1 onion
2 garlic cloves
100g butter
2 pots of chicken stock
300ml double cream
basil
1egg
salt
milk
green olives
shortcrust pastry
pine nuts
Dice the chorizos and sweat off with a large diced onion and the cloves of garlic in 100g of butter. Add a small handful of green olive quarters and a similar amount of toasted pine nuts and shredded turkey.
Add some chicken stock - about two pots of the good quality jelly variety. Add the double cream and bring to the boil. Season and cool, add a bunch of rough chopped basil.
Line a dish with shortcrust pastry, fill with turkey mix and top with pastry. Brush with a beaten egg yolk with a pinch of salt and a drop of milk. Poke two holes for steam and bake at 180 degrees for 30 to 40 minutes or until the pastry is flaky, golden and the centre probes at 70 degrees.
Serve with mash and kale.
Nick Bennett, MasterChef: The Professionals finalist and sous chef at Sudbury House’s Restaurant 56 in Faringdon
Turkey and Pearl Barley Broth
For the stock:
Turkey bones
1 onion peeled and halved
1 leek cut into 4
water to cover
For the broth:
Leftover turkey meat
500g pearl barley
2 carrots
1 onion
2 parsnips
1 stick of celery
Any leftover roasted or blanched veg e.g sprouts, potatoes, chestnuts etc.
Plus:
turkey stock
2 bay leaves
2 sprigs of thyme
Make the stock after Christmas day lunch and let it simmer away during the evening. Simply roast the bones off for 10 minutes at 180 degrees and mix the bones and vegetables and cover with water. When you’re happy with the flavour of the stock (the darker the stock, the more intense the flavour), strain it through a sieve and discard the bones and vegetables.
Peel and chop the raw vegetables into similar sized cubes. In a clean pan, add the raw veg, pearl barley and herbs and cover with the turkey stock. Simmer for 40 to 45 minutes, or until the pearl barley is tender.
Add the leftover turkey meat and vegetables and some salt and pepper. Add more stock if needed. Cook for a further 10 minutes on a medium-low heat. Serve with some crusty bread, a glass of wine and your new Christmas DVD!
Paul Winch, head chef at Helen Browning’s Chop House in Old Town
Fantastic Christmas Mash-up Pie
500g plain flour
250g softened butter
a splash or two of warm water
salt
turkey (or any other leftover meat)
ham
stuffing
cranberries
gravy
1 egg
Take flour and sieve into a bowl. Carefully but fairly quickly cream butter into flour, add splash or two of warm water to bind as well as a pinch of salt, until worked into a soft dough. Leave to rest for an hour or more.
Grease a pie dish/tin and flour well, place on a tray for the oven.
Chop your turkey (duck, goose, beef, lamb whatever) into chunks. Any gravy left? Perfect! If not make a little to give your pie moisture.
Add some chopped ham, stuffing, chopped up pigs in blanket. Throw in a little cranberry for sweetness, pour in some gravy to bind, carefully mix together, After an hour or so, roll out half the shortcrust pastry around 3mm thick and carefully line the pie dish. Make sure you press into the edges with your fingers then spoon in the pie mix.
Carefully roll out the remaining pastry and place onto the pie to cover. A chef’s tip here: wash the inside of pie edge with milk or egg first so the pastry sticks better. Carefully push the edges together with fingers and thumb to create a crimped effect.
Egg-wash the top and with a sharp knife prick two holes in the middle on top to allow the steam to escape and the pastry to stay crisp. Bake at 180 degrees for 30 minutes or until golden brown.
Serve with leftover veggies and potatoes, and more of that fantastic gravy.
Emma Millest, ‘Pitmistress’ and one half of Swindon award-winning barbecuing duo, Bunch of Swines
Turkey Enchiladas
For the sauce:
2 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
1 tsp of chilli powder (if you like it hotter, go for hot chilli powder)
Pinch of dried basil
black pepper
salt
ground cumin and dried parsley
175g passata
350ml water
For the enchiladas:
Turkey
6 tortillas
grated cheese (a mix of Mexican cheese and cheddar)
tin of black beans
sour cream
fresh parsley
2 large tomatoes
Heat the olive oil in a large pan on medium heat. Add the onion and garlic and sauté for 2 to 3 minutes. Then add all the dry ingredients and passata to the pan. Mix together well.
Add the water and bring to the boil, reduce heat and simmer for 15 minutes.
Spread a generous amount of sauce on each tortilla. Add the leftover turkey, black beans and some cheese. Then roll tightly and place in a large baking dish. Repeat until the dish is full. Use the remaining sauce and cheese and pour it over the rolled tortillas. Then bake in the oven for 25 to 30 minutes at 180 degrees until they are bubbling, golden and gorgeous.
Plate up and add a drizzle of sour cream and chopped parsley and tomatoes to make it look pretty and enjoy.
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