According to statistics, nearly one pound of food per person is wasted each day in the United States, alone. This collectively translates to billions of pounds of food wastage annually, on the continent alone. If you add that to the statistics for other continents, you’d be dumbfounded at how wasteful we can be when it comes to food – a very rare commodity in some countries.
There is no doubt about the fact that we need to strive to minimize wasting food. One way to do that is by making use of left-over food instead of throwing those in the dustbin. To help you get started, here’s how you can make a sumptuous turkey plus vegetable pie using the left-overs of your previous turkey-vegetable delicacy;
Easy Left-Over Roast Turkey and Vegetable Pie Recipe
Left-over roast turkey with vegetable pie enables you to avoid food wastage by repurposing your last meal’s leftovers. Just as its name implies, this mouthwatering delicacy is made with roast turkey and vegetable leftovers. It’s a great source of Vitamin A, protein, and fat. Perfect both as a main course and snack, it’s a great source of your daily protein, Vitamin A, fat. Six servings of this British-inspired dish that contains 557 calories per serving will take just 45 minutes to prepare.
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What You Will Need
i. A large mixing bowl.
ii. A deep, wide pan with a lid.
iii. A knife.
iv. A food processor(optional).
v. Cling film plastic.
vi. A refrigerator.
vii. A source of heat.
viii. An oven.
ix. A baking tin.
x. A cup.
xi. A fork.
xii. A pastry brush.
i. 300 g plain flour.
ii. 1 egg, beaten(optional).
iii. 150 g fridge-cold butter, chopped into tiny cubes.
iv. A pinch of salt.
For Pie Filling
i. 300 g leftover cooked turkey, roughly chopped.
ii. 400 ml leftover gravy.
iii. 400 g leftover mixture of cooked vegetables, chopped if large.
iv. 100 ml cream.
v. 1 onion, sliced.
To Make Pastry
Step 1: First, mix the flour and salt thoroughly in the bowl.
Step 2: Then, add the butter cubes to the flour and salt mixture in the bowl.
Step 3: Next, mix the flour and butter until the mixture resembles breadcrumbs. You could use your fingertips or a food processor instead.
Step 4: Now, add a few drops of cold water to the flour and stir. You can keep adding cold water (a few drops at a time) until the mixture starts to come together.
Step 5: After that, squish the mixture together until you have a pastry dough ball.
Step 6: Next, wrap the dough ball in clingfilm and place the film in the refrigerator.
To Make A Pie
Step 1: Meanwhile, preheat the oven to 220° C / 425° F.
Step 2: Then, place the onion slices in the deep, wide pan.
Step 3: Next, drizzle the pan with olive oil.
Step 4: Now, cover the pan with the lead and turn on the heat.
Step 5: Now, cook the onions over medium heat until soft but not brown, or for 5 minutes, making sure to stir them frequently.
Step 6: Thereafter, stir in the chopped left-over turkey alongside vegetables and fry over medium heat for 3-4 minutes.
Step 7: After that, add the leftover gravy alongside cream and bring the recipe to a boil before lowering the heat and simmering the filling for 5 minutes.
Step 8: Meanwhile, remove the pastry you prepared earlier from the fridge and roll it out to 3cm bigger than your pastry tin, all the way round.
Step 9: Next, tip the filling into the tin, carefully placing your pastry on top.
Step 10: Now, cut several small holes in the middle of the pastry to allow the steam to escape.
Step 11: To make sure your pie will come out with a glaze on top, crack the egg into the cup and beat it with the fork. Then, paint the egg wash onto your pastry, using the pastry brush.
Step 12: Now, place the pastry in the oven and bake until golden and bubbling, or for 20 minutes.
Step 13: Finally, serve the pie on its own or with a mash of green vegetables for a more hearty meal.
N/B: You can have easy left-over roast turkey and vegetable pie as a main course for lunch or dinner, or simply as a snack. Plus, it goes well with a couple of drinks, including red wine and fresh fruit juice.
Nutritional Value Per Serving
1. Protein: 20 grams(40% of your daily requirement).
2. Carbohydrates: 52 grams.
3. Dietary Fiber: 4 grams.
4. Sugar: 2 grams.
5. Vitamin A: 4305IU(86% of your daily requirement).
6. Sodium: 636 mg.
7. Vitamin C: 8.3 mg.
8. Calcium: 56 mg.
9. Potassium: 371 mg.
10. Fat: 29 grams(45% of your daily requirement).
Easy left-over roast turkey and vegetable pie is outrageously delicious if prepared well. This British cuisine delicacy is filling and contains a healthy amount of calories per serving. Plus, it’s a great way to prevent food wastage by making use of left-over food and meal planning, which may have otherwise ended up in the dustbin, as your primary ingredients. Consuming leftover roast turkey and vegetable pie directly contributes to saving the global food system. How about trying this recipe the next time you have turkey and vegetable leftovers? Good luck with it.