We're hugely supportive of the new campaign Love Food Hate Waste, which aims to reduce the amount of food we all throw away. Anything that saves waste - and helps the family budget - has to be a good thing! They've kindly given Raisingkids readers some great ideas for suppers which make the most of leftovers. For more ideas, click here for their website.
Chicken or Turkey Pie
A traditional turkey or chicken pie contains lots of vegetable and is the perfect ‘use up’ dish. You can add almost anything to you pie, such as mushrooms, potatoes, sweetcorn or peas. This recipe makes use of turkey stock (maybe left over from a roast dinner) but you can make it richer by adding cream or crème fraiche.
Serves 6
• 25g flour
• 1 litre turkey or chicken stock
• 350g cooked turkey or chicken cut into chunks or strips
• 125g cooked ham cut into chunks
• 6 leeks, cleaned and chopped
• 1 onion, peeled and finely chopped
• 1 stalk celery, chopped
• 2 tablespoons chopped parsley
• 200g ready make shortcrust pastry
• 90g Butter
• 75g Flour
• 1 tablespoon English Mustard
• A pinch of salt
Instructions
1. Preheat the oven to 220°C (425°F) mark 7.
2. Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the chicken stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
3. Place the chicken pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
4. Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry.
5. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.
