For this meal, we took all the leftovers from the roast – meat, veg, spuds pumpkin, pumpkin skin and all – and cut them into bite sized pieces. We had enough leftovers to fill our pie, but if you don’t have quite enough, you can top them up with some extra mixed veg or mashed spuds. We don’t have a pie dish, so we used a casserole dish for our pie. We lined the dish with shortcrust pastry, added our leftovers filling and topped it with puff pastry. We baked this for around 20 minutes at around 180°C. We then served the pie with mixed veg and baked spuds.
Once again we kept aside all the leftovers (including the leftover pie) for use in the soup later in the week.
- Thanksgiving leftovers (berries.com)
- 65 Healthy Meals You Can Make From Leftovers (greatist.com)
- Stretch Those Leftovers: Turkey Barley Soup (southernfood.answers.com)