Christmas leftovers often rival the main feast in flavour, and a clever pie is a brilliant solution for surplus turkey. This year, food experts suggest adding an unexpected, peppery ingredient to elevate the classic dish: nutrient-packed watercress.
The Secret Ingredient for a Healthier Pie
While pies are a traditional way to use up leftover turkey, incorporating watercress offers a delicious and healthy twist. According to Good Food, this leafy green is a powerhouse of nutrients, containing 1.8mg of iron, 49.6g of vitamin C, and 136mg of calcium. It's the ideal ingredient for a bodily boost after the indulgences of the festive period.
The recipe, courtesy of watercress.co.uk, combines shredded turkey with the peppery bite of watercress and soft leeks, all bound in a creamy crème fraiche and vegetable stock sauce. For convenience, it uses a sheet of ready-rolled puff pastry, making it a straightforward post-Christmas cook.
Flexible and Flavourful Alternatives
If watercress isn't to hand, the recipe is wonderfully adaptable. You can easily substitute it with other greens you have available. Spinach, cabbage, or broccoli would all work wonderfully in this versatile pie, ensuring no leftover goes to waste.
Leftover Turkey and Watercress Pie Recipe
This recipe serves four people. The preparation time is approximately 20 minutes, with a cooking time of 45 minutes.
Ingredients:
- 500g cooked turkey meat, shredded
- 80g watercress, chopped
- 2 leeks, sliced
- 150ml crème fraiche
- 150ml vegetable stock
- 1 sheet ready-rolled puff pastry
- 1 tbsp Dijon mustard
- 1 tbsp thyme
- 1 tsp tarragon
- Salt and pepper
- Butter for cooking
Method:
- Begin by preheating your oven to 180°C (160°C fan) and greasing a pie dish.
- Cook the sliced leeks in a little butter over a medium heat until softened. Season with the thyme, tarragon, Dijon mustard, salt, and pepper.
- Pour in the vegetable stock and warm the mixture for a couple of minutes.
- Stir through the crème fraiche and the chopped watercress, then remove the pan from the heat.
- Add the shredded turkey meat to the creamy mixture and stir until fully incorporated. Pour the filling into your prepared pie dish.
- Cover the dish with the sheet of puff pastry, trimming the edges to fit. You can use any excess pastry to create decorative shapes for the top.
- Bake in the preheated oven for 35 to 45 minutes, until the pastry is golden brown and the filling is bubbling.
This simple yet innovative recipe provides a delicious and nutritious end to your Christmas leftovers, proving that the day after can be just as exciting as the main event.
