
RED DISH || Puff Pastry Pies With Leftover Turkey and Lamb
INGREDIENTS
Lamb Pie (makes 2 pies)
- 2 handfuls of left over lamb (we used leg of lamb)
- 1 large handful of red pepper
- 1 large handful of sliced leeks
- 1 large handful of mushrooms
- 150ml of stock (we used gluten free red wine stock)
- Splash of worcestershire sauce
- Sea salt & black pepper
- 2 tbsp of double cream
- Puff pastry (we used ready made). You could also use filo pastry
- 1 egg
Turkey Pie (makes 2 pies)
- 2 handfuls of left over turkey
- 1 large handful of sliced leeks
- 1 large handful of chopped broccoli
- 1 large handful of chopped spinach
- 1 large handful of mushrooms
- 1 dessert spoon of wholegrain mustard
- 150ml of stock (we used gluten free chicken stock)
- Sea salt & black pepper
- 2 tbsp of double cream
- Puff pastry (we used ready made). You could also use filo pastry
- 1 egg
LETS MAKE PIES!
These instructions work for either pie
- Put a large pan on a medium heat and add a large knob of butter
- Add in your sliced leeks (and broccoli if you are making the turkey pie) and cook for 3-4 mins until they start to soften
- Add in the mushrooms (and spinach if you are making the turkey pie), season with salt & pepper and cook for another 3 mins
- Now add you leftover meat and add the stock. Simmer for around 3-4 mins
- If you are making the lamb pie, now add your pepper and cook for another 1-2 mins. If you are making the chicken pie add your mustard
- Add the cream, simmer for 1 min and the remove from the heat
- Pre-heat your oven to 200c (fan assisted oven temp)
- Place your pie filling into 2 pie dishes and cover with the pastry (make sure you seal the sides)
- Beat your egg in a small bowl and paint the egg wash over the top of the pies
- Cook for 20mins, or until golden brown