I think my memories of Christmas are probably some of the oldest that I can recall. One of the core ingredients in every Christmas were my mums sausage rolls! Bloody hell pure bliss!!! Pork sausage sometimes with herbs in, some times not, but me mum always made the pastry. Pastry and meat is a winning combo!! Specially after you’ve spent all day unwrapping presents, and running around terrorising granny’s dog, making stupid noises running into walls tipsy on bailies or vermouth that we’d nicked from the drinks cabinet! (or that granny had given us) Anyway Christmas wouldn’t be up to scratch without those awesome home made sausage rolls!
Excuse the digression! Some years later . . . .
I’m not one to waste food, so if I see a little pastry leftover at the end of a sausage roll making session I’ll snag it and either freeze it or pop it into the fridge, for the making of pies, yes sir.
What follows is a testament to what you can do with left overs!!
ingredients (serves 4-6)
for the turkey pie - 200C / 20min
300-400g pastry off cuts are fine. (pastry how to)
450g left over turkey (coarse dice)
2/3 large aubergine (large dice) or 1 medium aubergine
100ml olive oil
2 spring onions (chopped into rings)
1 red onion (medium dice)
1 tomato (chopped)
1 egg (beaten)
for the cheese roux
250g cheddar cheese (grated)
60g plain flower
250ml chicken stock
for the accompaniments
some potato and celeriac rösti recipe here
juniper and cranberry cabbage recipe here
and a simple avocado tomato salad
apparatus / equipment
pie dish (18cm x 26cm)
For a nice sauce with substance a roux is essential, and really simple.
On a medium heat melt the butter in a pan and add the flour. Use a wooden spoon to work it into a smooth paste then add the liquids and whisk into a homogenous liquid, keep stirring on a medium high heat until it’s thickened and the flour case cooked out. Add the cheese and stir until it all melted and made a smooth sauce.
Pre-heat your oven to 200C. Dice the aubergine and toss it in oil.
Add the chopped onion and pop them into a pan on a medium heat, turning occasionally until the aubergine has started to brown an the onions are translucent.
Add the rest of the ingredients (except the pastry obviously) and mix together. Leave them to warm through.
Then put the in the pie
I like pastry! Did I mention that?
It’s nice to have a generous amount and for it to be crunchy, flakey and shiny!!!! Oooh yes!
So once it’s rolled out, roll the rolling pin underneath to lift it onto the pie.
Trim the pastry where it needs it, use the trimmings to add extra crunchiness to the pastry topping.
Brush with beaten egg to make it all shiny and lovely looking then into the oven it goes for 20minutes!!
If you want to make the pie in the morning, you can: Just let the filling go cold before you put the pastry on, cover in cling film and put in the fridge until needed to feed the starving masses!
Don’t forget to take the cling film off, and put the egg wash on just before you bake it.
The cranberry and red cabbage concoction will keep for 3-5days in the fridge no problem.
what could go wrong?
When working with pastry it’s important to keep it as cold as you can. Which is why pastry sections in professional kitchens have marble work surfaces. So work quickly and don’t let your pastry get warm.
Make the rösti while the pie’s in the oven, grab a helper to make the salad. If you give them some random bits and tell them to improvise you can often learn a thing or two about different flavour combinations. (So I’ve found!!) Risky business! ; )
You can fill a pie with all manner of things: Oxtail Pie, Apple Tart Tatin, Banana Tatin & Passion Fruit Sorbet and, coming soon . . . Duck & Date Pie & Quiche.
Only limited by your imagination!