Want some creative recipes for your leftover turkey? Look no further!
• 400-500g mixed roast vegetables, such as potatoes, peas, carrots, parsnips, cabbage, and sprouts• 1 generous handful mixed herbs, such as parsley, thyme, rosemary or tarragon, roughly chopped• 250ml leftover gravy and 250ml chicken stock or 500ml chicken stockMake the sauceCook, stirring regularly for about 7 minutes until the leeks have softened.Add the stock mixture and mustard a little at a time so your sauce doesn’t go lumpy.
Once the sauce is cooled, combine the filling ingredients in a 25cm pie dish and mix well. Pour over the sauce and stir again to mix through. Dust your countertop with a little flour and roll out the pastry a little thinner so it’s a bit bigger than the top of the pie dish. Lightly brush the edge of the pie dish with egg wash and gently lay the pastry over the filing. Trim the overhang with a sharp knife and use a fork to gently press around the edge, securing the pastry to the dish.
If you prefer, roll the off-cuts a little thinner, and use them to decorate the top of the pie. Brush the pie top with egg wash and make several small holes with the tip of a sharp knife for steam to escape.Shredded Hoisin Turkey Wraps
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