Jamie: Keep Cooking at Christmas
By Jamie Oliver
With leftover cooked turkey & stuffing
About the recipe
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.
Recipe From
Jamie: Keep Cooking at Christmas
By Jamie Oliver
2 rashers of higher-welfare smoked streaky bacon
25g unsalted butter
olive oil
2 sprigs of fresh rosemary
2 leeks
2 field mushrooms
2 teaspoons wholegrain mustard
50g plain flour
1 litre organic chicken stock
2 tablespoons crème fraîche
500g leftover cooked turkey and/or stuffing
200g uncooked Brussels sprouts
2 tablespoons cranberry sauce
1 large free-range egg
PASTRY
500g plain flour, plus extra for dusting
250g cold unsalted butter
1 large free-range egg
The simple addition of crumbled chestnuts to the pastry is a total game-changer. Roll out the pastry, crumble 6 vac-packed chestnuts over one half of it, then fold the other half over and roll out again, crushing the chestnuts into it.
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