These recipes breathe new life into roast remnants and extra cheese; join us in a delicious crusade against food waste! A great chance to use up leftover cheese and meat like turkey and ham!
12 people45 minutes45 minutes
Ingredients
100gButter
200gCheese
can use leftovers
200mlChicken Stock
or turkey stock
3tspDijon Mustard
1 - Egg
beaten
250mlFresh Cream
500gHam
can use leftovers
4 - Leeks
chopped
75gPlain Flour
5 - Sage
leaves
1pinchSalt and Pepper
to season
25gSesame Seeds
1tspThyme
500gTurkey
can use leftovers
Method
Starting with the sauce, heat the butter up in a saucepan, add the leeks, thyme and sage, and cook gently for 10 mins until it's soft but not coloured. Add the flour and stir into a paste, add white pepper and a sprinkle of salt, pour in your stock and cream, and bring it to a simmer.
Stir through the mustard. Then fold in the turkey, ham and cheese and pop aside to cool.
Place your mix in an enamel pie bowl and place the puff pastry on top, brush with an egg wash, and fork down the sides. Cut breathing slashes into the pie and decorate with pastry scrap leaves. Then sprinkle with sesame seeds for extra crunch.
When you're ready to bake, preheat your oven to 200˚C with a baking sheet underneath for any bubble-ups. Bake for 40-45 minutes and serve with your hearty veggie leftovers.