Instead of making endless turkey sandwiches with your leftovers, we have another tasty way to use up your festive food for a crowd. With a creamy filling and a crispy filo layer, there's a delicious contrast in this crowd pleasing dish.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
3 Tbsp. coconut oil
Large leek, finely chopped
2 large carrots, finely chopped
200 g button mushrooms, sliced
1 Tbsp. cornflour
400 ml hot chicken stock
2 Tbsp. Dijon mustard
3 Tbsp. crème fraiche
300 g leftover turkey, cut into chunks
200 g thick-sliced ham, roughly chopped
1 Tbsp. each of chopped fresh tarragon and parsley
4 sheets filo pastry
Directions
Step 1Melt 2 tablespoons of the coconut oil in a medium pan over a low heat. Chuck in the leek, carrots and mushrooms and cook for 15 minutes until softened but not coloured.
Step 2Stir in the cornflour and cook for 1 minute. Gradually add the stock, stirring constantly, until the sauce is smooth. Simmer for 10 minutes.
Step 3Add the cooked turkey, ham and chopped herbs then spoon the mixture into a medium pie dish.
Step 4Preheat your oven to 200°C (fan 180°C/gas mark 6). Melt the remaining coconut oil into a small pan.
Step 5Unroll the filo pastry and cover with a clean damp tea towel. Put a single sheet on a board and brush with a little oil.
Step 6Roughly scrunch up the pastry and put on top of the turkey mixture. Repeat with the remaining filo until the top of the pie is covered.
Step 7Bake for 20-25 minutes until the filo is golden and the pie mixture is bubbling.
