Jules Of The Kitchen_CROPPED 2In this Festive recipe series, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’ Julia Toon will bring you recipes that will surely take your celebrations to another level. Simple yet amazing recipes straight from Jules of the Kitchen.


Festive Turkey Pie

Do you ever wonder what to do with the leftover turkey? Turkey soup of course is a great way to use up the carcass but what to do with all those leftover vegetables, stuffing, and cooked turkey flesh? Well, do not worry anymore. I have the solution. This turkey pie recipe is so simple and uses up all those delicious leftovers. The ingredients are vague regarding the festive ingredients as it all depends on what you have ‘leftover’ so please just use your judgment on what and how much to add. If you run short, bulk out with more cooked potato.

Serves 6
Preparation: 45 minutes
Cooking: 45 minutes
Temperature: 180°C

Ingredients

Filling
3 large brown onions – roughly chopped
150g unsalted butter
Approximately 990g cooked potatoes – cubed and slightly smashed
Leftover turkey – cut into chunks
Leftover stuffing – cut into chunks
Leftover vegetables – cut into chunks
Seasoning – sea salt & black pepper

Shortcrust Pastry Top
350g plain flour – plus extra for rolling
200g unsalted butter – chilled
1 egg + 1 tbsp cold water
1 egg for glaze – with a pinch of salt

Double up quantity for a pastry top and bottom pie.

All ingredients fit a 23cm x 28cm pie dish

Instructions

Prepare potatoes

Peel, cut into even-sized cubes/chunks and cook until tender. Drain well and leave to cool.

Make filling

Melt butter in a pan, cook onions until soft. Allow it to cool.

In a large mixing bowl, add all ingredients. Mix well. Check the seasoning.

Allow cooling if hot.

Make pastry

Either by hand or using a food processor mix butter and flour. Bind together with the egg yolk and water (adding more water if dough is too dry). Please note this pastry is butter-rich and will be crumbly to touch.

Assemble pie

Lightly butter an oven-proof pie dish and fill with the potato turkey filling.

Roll out the pastry to cover the top, brush with beaten egg and decorate with any excess pastry shapes, also with an egg glaze.

Bake

Place in the oven and bake until pastry is golden brown and the pie well heated through.

To serve

This wonderful festive pie can be enjoyed hot or cold with your favourite salad or vegetable.


Jules Tips: This pie is a great way to use up the festive leftovers, and can be enjoyed for supper or for a picnic lunch. I used a 23cm x 28cm pie dish and for supper, only a pastry top but if you wish to enjoy it for a picnic lunch, I recommend lining the pie dish with a pastry bottom – just double up the pastry recipe to fit a pie this size. If your pie is smaller than I have used, then the basic pastry recipe should be enough. If not, just make more.


Contributed by: Julia Toon, Jules of the Kitchen

Click here for more recipes in this series.