The beautiful minds at #SundaySupper came up with the greatest idea this week. Special thanks to Charmian (aka The Messy Baker) for hosting this week.
Holiday season is ALMOST on top of us and that means big meals and often, lots of leftovers.
I have nothing against a fabulous turkey sandwich-in fact I seek them out regularly. However, the rest of the family can at times get a bit tired of it and I really like to cook once and eat twice.
This is a trick that I use each time that I make a big roast out of anything. I makes my clean-up really quick and dinner is sorted for the next day as well.
We call it ‘Leftover Pie’ and I think that my family loves it even more than the original roast.
Leftover pie starts with a great crust. I make a big batch of pastry and I freeze the pieces. If you want to skip this step-you totally can. Just grab some readymade from the grocery.
Some folks get scared making pastry but it just couldn’t be easier. Don’t let it bully you.
Start with four and shortening. I know, this is pretty controversial. Some people love butter pastry.
This stuff though is so forgiving, freezes really well and really is ‘never fail’.
Mix the shortening together with the flour with your fingers until it resembles lumpy sand.
In a cup measurement break and egg and add a tablespoon of vinegar. Whip with a fork and add enough cold water to make a cup. Pour in and mix only enough to bring everything together.
Mix as little as possible. You DON’T want to knead the dough.
I then divide my big lump into five pieces. Each piece is enough to cover and 9 inch pan. At this point you can freeze all the pieces and have it on hand whenever the need for pie comes up.
An emergency situation that occurs often in our house.
At this point you can also use the pastry right away.
Ok, here’s the leftover part.
After a roast dinner I do this step as part of my clean-up. I start with a casserole dish or a pie plate-depends on how much I have leftover.
I add in my leftover gravy and then meat. This method works just as well with beef, pork…
All those side dish veg that you prepared and didn’t quite get devoured?
Add enough to your pan to reach the top and give everything a stir to coat with gravy.
This ‘recipe’ is more of a method and will change according to how much roast is leftover.
You just need enough gravy to coat the filling. If you are a bit short just add enough water to make up the difference.
For this particular pie I had; roast potatoes, cauliflower, romanesca and carrots…it’s never exactly the same twice.
If I’m using turkey I like to add a layer of cranberry relish. If it’s pork then some apple sauce is a treat and a beef pie gets a good dose of horseradish.
A top with my pastry and a you are ready for a gorgeous dinner. At this point my pans are empty and ready to be washed. I don’t have anything to try and cram into the fridge (other than tomorrow’s dinner) and I’ve a really good dinner to look forward to.
The next day give everything a bake until bubbly and the pastry has pretty brown edges. I aim for 30 minutes (as long as your pan is at room temperature) at 350 degrees.
- 5 cups flour (I always use all purpose)
- pinch salt
- 1 lb shortening
- 1 egg
- 1 T vinegar
- cold water
- Mix flour and salt together. Add in the shortening and crumble until it reaches a lumpy sand texture. Break an egg into a cup measurement, whisk in vinegar and fill to the top with cold water. Pour into the flour and mix enough to come together. Divide into five pieces and use either immediately or freeze the pieces and use when you need them most.
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Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
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Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Condiments & Sauces:
Chocolate Marshmallow Explosion Cookies by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Cranberry Sauce Buckle by The Wimpy Vegetarian
Cranberry Cake by Recipes Food and Cooking
Cocktails & Drinks:
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