RECIPE

TURKEY AND SQUASH POT PIES

A wonderful way to use up those turkey leftovers is to make them into a pie. This recipe, made for us by Sarah Hemsley, combines the classic ingredients of turkey, cranberries and fragrant sage into one comforting pot of flavour.


SERVES:
4 people

COOKING TIME:

Prep time: 15 minutes

Cook time: 40 minutes


INGREDIENTS & METHOD

 

 

4 individual small pie dishes or ramekins

1 small squash, peeled and chopped into cubes, approximately 150g
2 white potatoes, peeled and chopped into cubes
1 small onion or 2-3 shallots
4-5 fresh sage leaves, finely chopped + extra left whole to top pastry
3-4 tbsp cranberry sauce
1 sheet ready rolled puff pastry
Leftover turkey, approximately 150g, cut into small pieces
1 tbsp plain flour
1 heaped tbsp creme fraiche
300ml turkey or chicken stock
1 egg
1-2 tbsp olive oil
seasoning
Fresh cranberries to serve optional

1 small squash, peeled and chopped into cubes, approximately 150g
2 white potatoes, peeled and chopped into cubes
1 small onion or 2-3 shallots
4-5 fresh sage leaves, finely chopped + extra left whole to top pastry
3-4 tbsp cranberry sauce
1 sheet ready rolled puff pastry
Leftover turkey, approximately 150g, cut into small pieces
1 tbsp plain flour
1 heaped tbsp creme fraiche
300ml turkey or chicken stock
1 egg
1-2 tbsp olive oil
seasoning
Fresh cranberries to serve optional

 

 

1 - Preheat oven to 200ºC/180ºC fan/400ºF.
2 - Place two pans of salted water on a high heat. Add the squash to one and the potato to the other and parboil for 5 minutes. Drain.
3 - Heat the oil in a large pan and saute the onion or shallots for a couple of minutes until softened.
4 - Add the leftover turkey, the potato and squash to the pan. Sprinkle over the flour and stir so it coats all of the ingredients then add the chicken stock.
5 - Stir through for a few minutes then add the creme fraiche and chopped sage leaves. Stir to combine then allow to simmer for 5 minutes or so until the gravy begins to thicken. Remove from the heat.
6 - Prepare the pastry. Sift a little flour on the work surface and lay the sheet on top, roll out if needed.

7 - Cut 4 squares from the pastry, large enough to fit over each of the pie dishes. Score across in the centre of each with a sharp knife.

1 - Preheat oven to 200ºC/180ºC fan/400ºF
2 - Place two pans of salted water on a high heat. Add the squash to one and the potato to the other and parboil for 5 minutes. Drain.
3 - Heat the oil in a large pan and saute the onion or shallots for a couple of minutes until softened.
4 - Add the leftover turkey, the potato and squash to the pan. Sprinkle over the flour and stir so it coats all of the ingredients then add the chicken stock.
5 - Stir through for a few minutes then add the creme fraiche and chopped sage leaves. Stir to combine then allow to simmer for 5 minutes or so until the gravy begins to thicken. Remove from the heat.
6 - Prepare the pastry. Sift a little flour on the work surface and lay the sheet on top, roll out if needed.

7 - Cut 4 squares from the pastry, large enough to fit over each of the pie dishes. Score across in the centre of each with a sharp knife

 

 

8 - Using a large spoon, place the turkey and squash filling into the dishes, first just filling halfway.
9 - At this point add a teaspoon or so of cranberry sauce dotted around evenly. Add more turkey filling to fill the dishes and again dot some more cranberry sauce on top.
10 - Place a square of pastry over the top of each filled dish pressing down the corners at the sides ofthe dish to secure in place. Lightly beat the egg in a small bowl and using a pastry brush, coat a layer of beaten egg over the top of the pastry.
11 - Optional - place 3-4 sage leaves on to the top of the pastry, brushing over another layer of beaten egg to stick into place.
12 - Place the pie dishes on a larger baking tray and place into the oven.

13 - Bake for 30 minutes or so, until the pastry has puffed up and is golden in colour.
14 - Serve immediately from the oven with a scattering of fresh cranberries on top for decoration.

8 - Using a large spoon, place the turkey and squash filling into the dishes, first just filling halfway.
9 - At this point add a teaspoon or so of cranberry sauce dotted around evenly. Add more turkey filling to fill the dishes and again dot some more cranberry sauce on top.
10 - Place a square of pastry over the top of each filled dish pressing down the corners at the sides ofthe dish to secure in place. Lightly beat the egg in a small bowl and using a pastry brush, coat a layer of beaten egg over the top of the pastry.
11 - Optional - place 3-4 sage leaves on to the top of the pastry, brushing over another layer of beaten egg to stick into place.
12 - Place the pie dishes on a larger baking tray and place into the oven. 13 13 - Bake for 30 minutes or so, until the pastry has puffed up and is golden in colour.
14 - Serve immediately from the oven with a scattering of fresh cranberries on top for decoration.

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