Photography by David Bagosy
Recipe & Food Styling by David Grenier
First published in Wish October 2008
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Shortcut Turkey Pot Pies
Transform your leftover turkey into this satisfying, easy-to-make comfort food
Ingredients (Serves 6)
|3 cups||shredded cooked turkey or chicken|
|½ cup||gravy or chicken stock|
|2 cups||chopped cooked vegetables|
|2 cups||mashed potatoes or root vegetable purée|
|2||sheets butter puff pastry, thawed|
- Preheat oven to 425°F. In a bowl, combine turkey, gravy and chopped vegetables. Divide mixture into six 1-cup ramekins (4 inches round), top each with mashed potato, and season with salt and pepper.
- Unroll pastry and cut each sheet into four 5-inch squares, brush ramekin edges with egg wash and top with a pastry square, pressing lightly to seal. Do not trim. Tip: Use remaining pastry to make decorative shapes on pies.
- Cut a slit in the centre to allow steam to escape and brush with remaining egg wash. Transfer to a sheet pan and bake until pastry is golden and pies are heated through, about 20 minutes. Serve with cranberry sauce and greens.
Nutrients per serving: 632 calories, 34 g fat, 30 g protein, 50 g carbs, 3 g fibre. Excellent source of vitamin A and iron.