Waste Not, Want not :-)

Using up Christmas dinner leftovers like ham and turkey is always on people's minds at this time of the year. If you feel strongly about not wasting food, then these recipes are for you :-)

Of course, you can replace the leeks or mushrooms with other leftover veg. Petit Pois work well as well as carrots. 

Don't forget you can access my other recipes on www.corrinneskitchen.ie.

Christmas Ham and Leek QuicheIngredients:Pastry: 1 cup grated mature cheddar1 cup plain flourpinch cayenne pepper100g butter, cubedlittle ice-cold water to bring together
Filling: 400 - 500g leftover Christmas ham, sliced2 leeks, washed carefully25g butter1 cup milk/cream3 eggs1 tsp Dijon mustardpinch nutmegpinch paprikasalt and pepper1 tsp baking powder1 tablespoon plain flour1/2 cup grated Grana Padano cheese
Method:Use a stand mixer to bring your pastry ingredients together. Only add a few drops of cold water at the end to bring it together to form a dough.Press pastry into a quiche tin/ceramic flan dish.Beat eggs, milk/cream, salt, pepper, nutmeg, paprika, Dijon mustard, flour, and baking powder together. Slice leeks and fry gently in a pan with the butter. Add the ham. Assemble the Quiche by placing the leeks and ham onto the pastry base and pour over the egg custard. Sprinkle Grana Padano over and bake for approximately 30 minutes until golden on top and cooked through.Serve with a green salad.
Turkey & Ham Pasties:
Ingredients:Puff/flaky pastry - all butter (Store bought or homemade)Beaten egg for egg wash
450g - 550g Leftover turkey meat, shredded450g - 550g Leftover ham meat, shredded
25g butter2 tbsp olive oil2 tsp dried porcini mushroom dust (optional)1 brown/white onion finely chopped1 punnet chestnut mushrooms, slicedSmall bunch of spring onions  - chopped2 tsp snipped chives200g streaky bacon rashers25g flour1 Knorr chicken stock pot300 ml water250 ml double cream/creme fraiche2 tablespoons finely chopped fresh parsley and thymesalt and black pepper
Method:You will need to make the filling ahead of time and chill it. A cold filling is essential when making pies or pastries.Begin by frying the porcini mushroom dust in the butter and oil. Add mushrooms and fry them well to get maximum flavour.Add onion and spring onions. Add the Knorr chicken stock pot.Add turkey and ham meat. Toss well. Sprinkle flour over the mixture and slowly add the creme fraiche/double cream.As it thickens slowly add the water and mix well. Add fresh herbs.Season well with salt and black pepper.Taste to check the seasoning and set aside to cool.
Roll your pastry into the shapes of your choice. I like half moons and rectangles. The thickness should be around 4mm. When your filling has cooled, place a generous amount on the pasties, close and press down to seal. I use a cake fork to seal mine. Prick the top a few times for steam to escape. Baste with egg wash. These can be frozen to take out when a 'ready-to-bake' meal is required or baked in a hot oven of 180'c. Serve with a green salad or petit pois.