What is left after the guests have left? What is left after the family and friends had enjoyed the sumptuous Christmas meal you invited them to? While you lick your fingers and reflect, why not turn on the radio to listen to the Cranberries when they sang “Linger (1993)”….
But I’m in so deep. You know I’m such a fool for you.
You got me wrapped around your finger, ah, ha, ha.
Do you have to let it linger? Do you have to, do you have to,
Do you have to let it linger?
Well you know better how long the taste of the delicious turkey will linger in your mouth, but you really can make it linger a bit longer when you follow this cooking story to make some pot pies with the leftover turkey. While The Cranberries keep humming out ‘Linger’, put some actual cranberries in the mix to join the turkey. In a short while, the hot and tasty pies will make the merry feeling of Christmas last and linger even longer in your mouth and certainly in your fridge for the days following Christmas.
Ingredients I Used:
500g pack shortcrust pastry
plain flour, for dusting
250g shredded leftover turkey, leftover gravy & veggies
8 tbsp double cream or crème fraîche
8 tsp cranberrysauce
1 egg, beaten
Lets make now
Step one: Mix the shredded turkey, gravy and any leftover veggies in a bowl. Heat 1 teaspoon of olive oil in a pan, add some freshly chopped cranberries and stir fry for 3 minutes. Add the turkey mixture into it, season with little salt & pepper, and cook for 3-4 minutes. Keep it aside.
Step two:Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out 8 x 10cm circles or the size of your pot using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids – you may need to re-roll the trimmings.
Step three: Push the larger circles into the ramekins or muffin tins, then divide the turkey & cranberry mix between them. Brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal.
Step four: : Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden. Serve warm, or leave to cool and enjoy later.