I call this dish 'Boxing Day Pie' but it's really a posh way of using up the leftovers from Christmas dinner!
I first made this a few years ago when I had family popping over for lunch between Christmas and New Year. I had lots of turkey, cranberry sauce and roasted vegetables left over, and I wondered what would happen if I just bunged it all together in a filo pastry pie…?
The result was a resounding success and I've been making it ever since!
The turkey and vegetables are built up in layers between sheets of filo pastry, then topped with a rich, creamy mushroom sauce using low fat creme fraiche to bring everything together.
I've made individual pies as I'm a bit of a stickler for accurate portion allocation, however this works beautifully if you want to make one large pie in a regular flan dish.
This recipe serves 4 at 7pp/approx.400kcal per portion.
YOU WILL NEED : (Serves 4)
4 sheets filo pastry
(I used this brand which works out to 3pp/120kcal per sheet. Please check if using a different brand)
300g cooked turkey
(Chicken or Quorn roast chicken style slices work well too)
4 teaspoons cranberry sauce
(I make my own 0pp one, click HERE for recipe)
Left over roasted vegetables
(Any combination of onions, butternut squash, peppers, tomatoes etc)
200g pot of WeightWatchers creme fraiche
1 teaspoon Worcestershire sauce
black pepper to taste
2 teaspoons cornflour
Start by making the creamy mushroom sauce so that it can cool down completely before being added to the pie.
Slice the mushrooms and fry in a little low fat cooking spray until soft. Add the Worcestershire sauce and black pepper.
Add the creme fraiche and cornflour to the cooked mushrooms. Stir thoroughly and heat through until the sauce thickens. Transfer to a cold bowl to cool quickly.
When you are ready to assemble your pie, have all your cold ingredients handy.
If making individual pies, cut each sheet of filo pastry into 4. Otherwise, use 1 sheet per layer of pie in a regular flan dish.
Mist the flan dish with low fat cooking spray, then add the first piece of filo pastry. Add sliced turkey or chicken.
Dot with cranberry sauce.
Place the second piece of filo pastry on top of the meat, then add some roasted vegetables. Reserve 4 strips of roasted red pepper for garnishing.
Leave the pastry hanging out at the sides at this stage.
Add a third piece of filo pastry, then 1/4 of the creamy mushroom mixture to each pie.
Pop the final piece of pastry on the top, then gather up all the pastry hanging out over the edges into a random frilly shape. Don't squash it flat, allow it to stick up.
Mist with low fat cooking spray.
Bake for 30-35 minutes at 180C/350F/Gas4 until the pastry is crisp and golden and the pie contents are piping hot.
Garnish by making a little red pepper rose on the top with a sprig of fresh basil.
Serve with a crisp green salad.
Who said left overs were boring?
PRINT RECIPE HERE