Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 cup leftover turkey, finely diced
- 50grams butter
- 1 onion, diced
- 4 cups leftover roast veggies, diced
- 1 lemon , juice or zest
- 1/4 cup fresh herbs of choice (parsley, chives, dill), finely sliced
- 2 tbls plain flour
- 1/2 cup chicken stock
- 1/4 cup cream
- 6 sheets filo pastry
- 5grams butter, melted to brush
Description
This is when we use the leftovers from a roast Christmas lunch and reinvent them as a gorgeous pot pie with all the accents of fresh herbs and lemon and a little cream. It looks delicious and reinvents leftovers. My family does this every year and it’s a highlight when you need to use that turkey or ham.
Method
Step 1 of 7
Preheat your oven to 180°C fan forced.
Step 2 of 7
Heat a large, shallow, ovenproof pan on medium heat and melt the butter. Fry off the onion until translucent and sweet.
Step 3 of 7
Then toss in the diced roast veggies and turkey and stir through, along with lemon zest and juice and some salt and pepper to taste.
Step 4 of 7
Sprinkle over the plain flour and stir through to cook off for 1 minute. Pour in the stock and cream and bring to a gentle simmer.
Step 5 of 7
Sprinkle the finely chopped fresh herb mix over the top, then scrunch up the sheets of filo pastry and place them over the top to create a pleated and crinkled pie top.
Step 6 of 7
Brush the pastry with melted butter and then bake at 180°C for 20 minutes, or until the filling is bubbling and the top is crispy and golden brown.
Step 7 of 7
Serve with extra fresh herbs on top and scoop out in big spoonfuls.
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