LEFT OVER PIE RECIPES
LEFTOVER ROAST CHICKEN PIE RECIPE - OLIVEMAGAZINE
Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day
Provided by Adam Bush
Categories Family
Total Time 1 hours
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.
- Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
- Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
- Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.
Nutrition Facts : Calories 821 calories, FatContent 57 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fibre, ProteinContent 43 grams protein, SodiumContent 1000 milligrams of sodium
EASY PIE RECIPES FOR SAVOURY PIES - OLIVEMAGAZINE
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I like to call this my Christmas hodgepodge pie. A glorious mixture of all those lovely roast dinner leftovers, enveloped in a smooth, silky sauce and hugged by beautifully crumbly pastry.
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Total Time 2 hours
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Total Time 2 hours
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- For the pastry, put the flour and 1 teaspoon of sea salt into a bowl, cube and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs.
- Beat the egg, then stir into the bowl with 3 to 4 tablespoons of ice-cold water. Use your hands to gently bring it together into a ball, but don’t overwork it. Divide into two pieces and flatten each into a circle (for the top and bottom of your pie), then wrap in greaseproof paper and chill in the fridge for at least 30 minutes.
- Finely chop the bacon, then place in a large non-stick frying pan on a medium heat with the butter and 1 tablespoon of olive oil (or turkey fat, if you have any). Pick, roughly chop and add the rosemary, then cook for 3 minutes, or until golden.
- Wash, trim and roughly chop the white part of the leeks (save the green part for making stock or soup) and thickly slice the mushrooms, then add to the pan. Season with a pinch of sea salt and black pepper, then cook for 10 minutes, or until soft and caramelised, stirring occasionally.
- Stir in the mustard, then the flour, and pour in the stock – any leftover turkey gravy will add great bonus flavour here, too. Bring to the boil and simmer gently for 15 to 20 minutes on a medium-low heat, then turn off the heat and add the crème fraîche. At this stage, you can either leave it chunky or use a stick blender to whiz it to your preferred consistency. Leave to cool completely.
- Once cold, set aside half of the sauce to serve, then tear up the turkey meat and stir it into the pan, adding some stuffing, if you’ve got it. Trim, finely slice and stir in the Brussels sprouts.
- Preheat the oven to 170°C/325°F/gas 3 and grease the bottom of a round 30cm pie dish with a little oil (or leftover turkey fat, if you have any). Roll out half the pastry on a clean flour-dusted surface to ½cm thick and use it to line the pie dish, then tip in your turkey pie filling. Dollop the cranberry sauce on top. Beat the egg, then use it to brush the edges.
- Roll out the remaining pastry to ½cm thick and a little bigger than the pie dish. Use a selection of cutters to cut out shapes in the middle, and set aside. Carefully place the pastry left behind on top of the pie dish and brush with beaten egg, then place the reserved pastry shapes on top, filling any gaps. Trim off any pastry, then roll out again and cut out more shapes, until all the gaps are filled.
- Brush the top with beaten egg, and press a fork around the edges to seal. Bake at the bottom of the oven for 45 to 50 minutes, or until the pastry is golden and the filling is piping hot.
- When you’re nearly ready to serve, reheat the remaining sauce until piping hot, then take it to the table alongside the pie. Delicious with steamed greens and peas.
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LEFTOVER ROAST CHICKEN PIE RECIPE - OLIVEMAGAZINE
Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day
From olivemagazine.com
Total Time 1 hours
Category Family
Calories 821 calories per serving
From olivemagazine.com
Total Time 1 hours
Category Family
Calories 821 calories per serving
- Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.
See details
EASY PIE RECIPES FOR SAVOURY PIES - OLIVEMAGAZINE
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OVER THE MOON CHOCOLATE PIE RECIPE | SOUTHERN LIVING
This mile-high chocolate pie is inspired by a Southern classic: the MoonPie.
From southernliving.com
Total Time 8 hours 50 minutes
From southernliving.com
Total Time 8 hours 50 minutes
- Spoon Marshmallow Meringue over top of pie. (Use meringue within 2 to 3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable, and delicious.)
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I like to call this my Christmas hodgepodge pie. A glorious mixture of all those lovely roast dinner leftovers, enveloped in a smooth, silky sauce and hugged by beautifully crumbly pastry.
From jamieoliver.com
Total Time 2 hours
Calories 573 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 573 calories per serving
- For the pastry, put the flour and 1 teaspoon of sea salt into a bowl, cube and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs.
- Beat the egg, then stir into the bowl with 3 to 4 tablespoons of ice-cold water. Use your hands to gently bring it together into a ball, but don’t overwork it. Divide into two pieces and flatten each into a circle (for the top and bottom of your pie), then wrap in greaseproof paper and chill in the fridge for at least 30 minutes.
- Finely chop the bacon, then place in a large non-stick frying pan on a medium heat with the butter and 1 tablespoon of olive oil (or turkey fat, if you have any). Pick, roughly chop and add the rosemary, then cook for 3 minutes, or until golden.
- Wash, trim and roughly chop the white part of the leeks (save the green part for making stock or soup) and thickly slice the mushrooms, then add to the pan. Season with a pinch of sea salt and black pepper, then cook for 10 minutes, or until soft and caramelised, stirring occasionally.
- Stir in the mustard, then the flour, and pour in the stock – any leftover turkey gravy will add great bonus flavour here, too. Bring to the boil and simmer gently for 15 to 20 minutes on a medium-low heat, then turn off the heat and add the crème fraîche. At this stage, you can either leave it chunky or use a stick blender to whiz it to your preferred consistency. Leave to cool completely.
- Once cold, set aside half of the sauce to serve, then tear up the turkey meat and stir it into the pan, adding some stuffing, if you’ve got it. Trim, finely slice and stir in the Brussels sprouts.
- Preheat the oven to 170°C/325°F/gas 3 and grease the bottom of a round 30cm pie dish with a little oil (or leftover turkey fat, if you have any). Roll out half the pastry on a clean flour-dusted surface to ½cm thick and use it to line the pie dish, then tip in your turkey pie filling. Dollop the cranberry sauce on top. Beat the egg, then use it to brush the edges.
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- Brush the top with beaten egg, and press a fork around the edges to seal. Bake at the bottom of the oven for 45 to 50 minutes, or until the pastry is golden and the filling is piping hot.
- When you’re nearly ready to serve, reheat the remaining sauce until piping hot, then take it to the table alongside the pie. Delicious with steamed greens and peas.
See details
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