Left-over turkey is inevitable in 90% of houses on St. Stephens day and with the calorie excess’s eaten on Christmas day it is hard to get excited about anymore food, particularly the day after. However, this recipe, which is twist on my chicken pie recipe is delicious, easy to make and a solution for a light meal rather than slaving over another big dinner.
Make this recipe with puff pastry and low-fat coconut milk to make it even lighter and serve with salad to increase your intake of nutrients to help digest, absorb and keep the party going over this festive season 🙂
- Serves: 6
- Calories: 629 kcal
- Trans fat: 40g
- Carbohydrates: 35g
- Protein: 28g
- Left over Turkey (400g)
- 1 dessertspoon of olive oil
- 1 chopped onion
- 2 cloves of crushed garlic
- 2 teaspoons of oregano
- 2 teaspoons of rosemary
- 300 ml of coconut milk
- 100g of broccoli
- 1 large sheet of short bread/puff pastry
- Heat the olive oil in a pan and cook the chopped onions, garlic & herbs for 2-3 minutes, until the onion is soft.
- Add the leftover turkey & stir in the coconut milk & the chopped broccoli.
- Add the mixture to a pastry dish and cover the mixture with the pastry. The pastry will roll out easier if it has been left out of the fridge for more than 10 minutes.
- Prick the pastry with a fork repeatedly.
- Beat an egg and using your fingers coat the pastry with the egg. This gives it a nice golden colour.
- Place in a pre-heated oven for 40 minutes.
Serve with a side salad and enjoy!