RecipeWestern
Christmas Turkey & Carrot Pies
After Christmas, the fridge is heavy with leftover roast turkey and the carrots from a long-simmered soup. Dice both, fold in cheese and tomato sauce, crown a potato-flour crust, and bake until golden — a small pie that holds the whole of winter.
Method
05
Heat a frying pan with oil. Sweat the diced onion until softened, add the mushroom dice and fry until fragrant, then stir in 60 g tomato sauce and bring to a simmer. Add the diced turkey and cook through so it absorbs the moisture, then season with a little thyme, salt, sugar, and pepper.
Mash the carrots left over from soup, stir in the remaining 40 g tomato sauce and 40 g potato flour until smooth, and transfer to a piping bag.
Fill each tart shell with the cooked turkey mixture, lay a slice of cheese on top, and pipe over the carrot mash.
Bake in a 180 °C preheated oven for 8 minutes, until the tops take on colour.
Finish by inserting an asparagus spear into each pie for garnish. Serve warm.
Recipe · Photos
More recipes