TURKEY AND SQUASH POT PIES
A wonderful way to use up Christmas turkey leftovers is to make them into these Turkey and Squash Pot Pies. 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.