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Recipes CHRISTMAS LEFTOVERS 1 OF 3: TURKEY & MUSHROOM SPIRAL PIE

CHRISTMAS LEFTOVERS 1 OF 3: TURKEY & MUSHROOM SPIRAL PIE

Prep 20 mins
Cooking 20 mins
Serves 6

There’s pretty much no end to the culinary possibilities with poultry leftovers from your Christmas lunch. Think soup, spring rolls, stir fries, casseroles, pasta bakes, tacos, wraps… Yup, endless ways to embrace your inner masterchef. Here are three ideas to get the ball rolling.

- WHAT YOU WILL NEED -

  • 4 lrg leeks, white part only, washed and finely sliced
  • 1 x 250g punnet button mushrooms
  • 2 Tbsp cooking oil of your choice
  • 1 fat clove garlic, minced
  • 2 Tbsp plain flour
  • ¾ cup water
  • ¾ cup fresh cream
  • 4 tsp Cape Herb & Spice Tastebud UMAMI
  • 2 cups shredded turkey leftovers
  • 4 sheets shop-bought phyllo pastry
  • melted butter, for brushing

- METHOD -

Preheat the oven to 200 ºC. Fry the leeks in oil over medium heat until they start to soften. Add the mushrooms and fry over high heat until cooked. Add garlic and fry for a further minute. Add flour and stir into the veggies until it disappears. Add the water, cream and Cape Herb & Spice UMAMI Seasoning. Stir, whilst cooking over low heat, for two minutes. Add the turkey. Remove from heat and allow to cool to room temperature.

Lay two rectangular sheets of phyllo pastry on a flat surface, ensuring that they overlap (on one short end) by 4 cm (the purpose is to create one continuous long sheet of pastry to enable the creation of a spiral pie). Brush with melted butter. Lay two more sheets on top and brush with butter. Spoon the turkey filling evenly 4cm from the edge along the length of the pastry. Fold over the lip and continue to tuck and roll so you end up with a long ‘sausage’. Then roll it up into a spiral. Brush an ovenproof pan or baking dish with melted butter and neatly tuck the turkey spiral into the pan or dish. Brush with butter. Bake for 15-20 minutes until golden brown. Serve while hot.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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