Turkey Pithivier
This recipe was sent to us by Jenny Eatwell, one of our online blogger mums. Her challenge was to cook meal for the family using leftover turkey. Here's what she thought:
Jenny Eatwell
What we thought:
What emerged, after the requisite time, was a very impressive blancmange shaped pastry creation that impressed the heck out of me - and I made it! 
Essential Ingredient:
Leftover turkey
1 tsp rapeseed or vegetable oil

a selection of Christmas Dinner leftovers, sufficient to fill a 1½ litre bowl, including:

turkey meat


cooked carrot pieces

anything else you might like to find in your pithivier, that's left over

5 chestnuts, each cut into 3 pieces

a handful of fresh cranberries

sausage slices

2 x large sheets of ready rolled puff pastry

1 egg

To serve:
Mini roast potatoes and parsnips, Brussels sprouts and peas.
This turkey 'pasty' is a great way to use up your xmas leftovers.
  1. Pre-heat your oven to 200degC/400degF/Gas 6
  2. Take the leftover stuffing (or make up a box of pre-made stuffing, for convenience) and divide into two bowls. Into the first bowl, add the chestnuts and stir to combine. Into the second bowl, add the cranberries and stir to combine
  3. Take a 1½ litre bowl and add the oil. Using a pastry brush or your fingers, make sure the oil covers the inside of the bowl. This is what will prevent the contents from sticking - so make sure it is well covered!
  4. Begin to fill the bowl with the leftovers and stuffing mixes. You can do this in layers, or randomly, it is completely up to you - but remember, every so often, to press the ingredients down so as to compress them into the bowl. The better you press them, the less likely it is that they will collapse when turned out
  5. Take your baking tray (non-stick preferably - or if not, cover with non-stick silver foil) and place the first sheet of pastry over it
  6. Whilst holding the pastry onto the sheet with your fingers, upturn it onto the open end of the bowl
  7. Next, upturn the bowl, pastry and baking sheet ensemble and gently tap the bowl - but without cutting through the pastry. Remove the bowl, the contents will fall in a neat mound and stay together
  8. Break the egg into a small bowl and remove half the white. Whisk the remainder of the egg together and with a brush, egg wash around the edge of the pastry base
  9. Take the next piece of pastry and make sure it will cover the mound of ingredients, by having a trial run over the upturned empty bowl. Once you are happy that it will fit, carefully lay it onto the mound of ingredients
  10. Gently, without stretching the pastry and using the edge of your hand, snug the pastry in to the mound, making sure no air pockets exist inside
  11. Leaving a lip of an inch or so, cut around the mound until you have a hat shape
  12. Cut a small hole in the top of the pastry, and then carve radiating curved lines - but without going through to the ingredients below - into the surface
  13. Carefully crimp the edges of the pastry, which will seal it. Your ingredients are now all safely contained
  14. All that is left, is to egg wash the surface of the pastry and add a sprinkling of freshly ground black pepper
  15. Put into your pre-heated oven for 45 minutes - remembering to turn it half way for an even bake.
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